Did you note whether there were any basil leaves in the sauce on the Buddy's pizza, and did you note any bits of skin in that sauce? The reason I ask is because Buddy's offers two sauce choices for its square pizzas. One is called the Original and the other is called a Tomato Basil Sauce. I tend not to think that Buddy's adds the basil leaves to its sauce but rather it comes that way from its supplier. I wondered whether the sauce that you got in the small container was the Tomato Basil Sauce rather than the Original sauce, which may not have any basil leaves in it. The distinction is important since it would dictate the tomato products Buddy's gets from its supplier. For example, if you look at the "from scratch" tomato products from Stanislaus Products at http://www.stanislausfoodproducts.com/products/real-italian-products/from-scratch-products, you will find some products that do have bits of skin in them, such as the 7/11 Ground Tomatoes and the Full Red Pizza Sauce (known in some areas as Full Red Concentrated Crushed). The latter product can also include basil leaves if desired. The descriptions for the Saporito and SuperDolce products do not make any reference to bits of skin in those products. The puree tomato products do not include any skin (or seeds).
Yes, I do, but unfortunately there is no way to calculate the full extent of the losses during baking because some of those losses took place during the partial baking of the Buddy's pizza. The "before" and "after" weights you provided suggest a loss during the final bake of 3.34%. If we assume that your "half baked" pizza sustained a similar loss during the partial baking, that would take us to 6.68%. If I used that number and worked backwards to a pre-baked weight, and used the standard amounts for cheese, pepperoni and sauce, the dough ball weight would be somewhere around 6 ounces. We know that can't be right. That said, I'd still like to see how a Buddy's emergency clone pizza using 9 ounces of dough turns out when baked in your deck oven at market with the standard amounts of brick cheese (or one of your blends), pepperoni and sauce.
If you look at second, third and fourth pictures I posted at Reply 526 it looked to me like that was a part basil leaf on the Buddy’s pizza. http://www.pizzamaking.com/forum/index.php/topic,21559.msg225586.html#msg225586
I didn’t think about it at the time, but should have taken it off and tasted it to see if it really was basil or something else.
Whatever it was it also can be seen in the second picture at Reply 529 http://www.pizzamaking.com/forum/index.php/topic,21559.msg225589.html#msg225589
There is no way now that I can now investiage what it was. No, I didn’t notice any bits of skin in the sauce in the Buddy‘s pizza. I believe you are right that the extra sauce Buddy’s gave me was the Tomato Basil sauce. Thanks for the links to the Stanislaus Products. When Steve and I tasted the extra sauce it really had a great taste, but I sure don’t recall the sauce on the Buddy’s pizza having that same great taste, but just thought the taste changed somehow after the pizza had the final bake. I didn’t think about it yesterday, but Steve and I could have scratched some of the sauce off of the Buddy’s pizza and tasted it before the final bake. I can email Buddy’s to ask if the extra sauce was the same as used on a regular 4-square pizza if you want me to. I have the email address to Dennis.
I can understand there can be no way to work back to what happened with weight losses in Buddy’s pizza. I still have some of the Eddie’s brick cheese and can try an emergency dough using 9 ounces of dough with the standard amounts of brick cheese, pepperoni and sauce. Do you mean that I would make the emergency dough in the morning before I go to market with 0.80% IDY?
I also wanted to post that I wrote Bobby at Armour-Eckrich Meat another email this morning. I have not heard from Mike that was on vacation last week. I just asked if there was any way I could obtain a small sample of the coarse grind pepperoni before I keep trying to find distributors in my area. At least if I had a sample of the coarse grind pepperoni I could try it on my clone attempts and be able to weigh it more.
This is what Bobby replied to me in an email.
Hi Norma, Mike is back and catching up. The quickest way to get you a sample bag is thru the local broker in Philly. Unfortunatley, I do not have that contact number. I will get with Mike to see if he can expedite this project.
Sorry for the delay.