The tests on the 3 Buddyís clone dough balls were a little bit confusing, but the 3 pizzas tasted good. I was going to try three different tempering methods, but guess I only tried two. The Hatco unit was used for the tempering of the doughs in the steel pans, but no humidity was added (I can add humidity in the Hatco unit by adding water in the reservoir). I hadnít thought of it, but didnít put any lid or aluminum foil on the first dough in the pan (I was just trying to watch to see how it fermented). After about 15-20 minutes, I checked on the dough in the pan and found there was a dry skin on top of the dough. I then covered the pan with the lid. The first dough didnít have any punch down. The second dough did have aluminum foil put on top of the steel pan, but that dough also formed a skin, but not as bad. The second dough in the steel pan was punched down after it has risen one time and then left to proof again. The final pizzas from the two methods really werenít much of any difference. The third dough was just left to rise in the steel pan and it also formed a skin with the plastic lid. No punch down was done in the third dough.
I used two different oils to oil the steel pans. For the first pizza peanut oil was used. For the second and third pizzas corn oil was used. I didnít purchase any Canola oil yet to try. None of my bottom crusts were crunchy. Steve liked the way the bottom crusts were, because he likes soft crusts. I also liked them, but donít think Buddyís crusts are that way. The way I have read that they are supposed to be is crunchy. I am not sure of how to get the bottom crusts more crunchy. All of the crumbs in the pizzas were very tender.
The one dough was left to warm-up for an hour and the second two doughs were only left at room temperature a very short time. Each dough ball opened very easily with a tiny bit of bench flour. The second two doughs were cold when they were opened.
Poppy seed spacing were used on two doughs when they were put in the steel pans, but when trying to put poppy seeds on dough that is floured a little, (from opening the dough balls) it sure is hard to get the poppy seeds to stay in one place and stick. I asked Steve what he thought was going to happen with the poppy seed spacing and he predicted that the poppy seeds probably would move closer together than the usual poppy seed spacing that the poppy seeds move apart more. Steve was right that the poppy seed spacing did come closer together after the dough fermented more. The Hatco unit was kept at about 94-96 degrees F. It didnít seem to matter how long the dough is proofed in the Hatco unit, or if there was a punch down and fermenting more. The heights of all the baked pizzas were about the same.
I used my regular pizza sauce from market on all these pizzas and used 4 ounces of sauce on all of the three pizzas. On all three pizzas 8 ounces of cheese were used, but in the last pizza Steve and I tried out a blend of 2 cheeses. That is why the rim and top cheeses were browner. On the third pizza a blend of Land O Lakes Italian Blend and the Eddieís brick cheese were used 50/50. Steve likes the taste of brick cheese on a baked pizza. He also tasted the brick cheese plain and said the brick cheese is mild. Steve said the brick cheese gives a buttery taste on the baked pizzas.
The weights of all 3 pizzas were.
First pizza. 1 lb. 3.8 ounces
Second pizza. 1 lb. 4.1 ounces
Third pizza 1 lb. 4.2 ounces.
All of three pizzas took about 12 minutes to bake.