As a result of the above test with the 11-ounce dough ball, I am planning on testing a thickness factor somewhere between the two thickness factor values I tested in order to determine in which direction I should be testing those values. I might also increase the hydration a bit in order to get a bit more extensibility in the final dough. But I will keep the yeast quantity low and strive for a low fermentation/rise of the test dough. If De Lorenzo/Robbinsville is using a lot of yeast and not getting bubbling in the dough after one or more days of cold fermentation, I don't know how they are doing it.
Following up on my own suggestion as quoted above, the other night I made another De Lorenzo/Robbinsville clone test dough. Normally, I try to make my test doughs at the same time of day, as a pizzeria might do, but because I was so intrigued by the previous test dough results with the higher thickness factor (0.07205), I decided to forge ahead nonetheless. This time, I selected 10.5 ounces as the dough ball weight. For a 14" skin, that translates into a thickness factor of 0.0682. For the hydration value, I used 57%. The yeast quantity remained at 0.12% and the oil (blend) remained at 1%. The only other material change was an increase in the amount of salt from 1.5% that I had been using in all of my clone dough formulations to 1.75%. That was a concession to those who have commented on the blandness of the De Lorenzo/Robbinsville crust.
The clone test dough was made in the same way as described at Reply 745 at http://www.pizzamaking.com/forum/index.php/topic,25401.msg281529.html#msg281529
. This time, I used semolina instead of cornmeal. It may well be that De Lorenzo/Robbinsville is using cornmeal, as Tim (RockyMountainPie) believes, but the cornmeal that I have, even though it is finely ground, still seems to be too grainy. If General Mills, which is the source of the Pillsbury Best Bakers Patent Flour to De Lorenzo/Robbinsville, is also the source of either semolina or cornmeal to De Lorenzo/Robbinsville, all that I can report is that GM describes its semolina as "yellow-amber" in color and its cornmeal as "Medium yellow" in color.
As with many of the previous clone dough formulations, I intended the latest clone test dough to be usable either after one day of cold fermentation or after two days of cold fermentation. However, I decided to use the clone test dough after one day of cold fermentation. As it turned out, the spacing of the poppy seeds after almost a full day of cold fermentation showed very little rise in the dough. The weather had turned cool here recently (into the 50s at night) and the test dough was unmolested in the refrigerator through the nighttime hours, but I can't say that that was the cause of the slight rise in the dough. However, as I have discussed before in this thread, there is no need to panic since the lethargy of an otherwise properly made dough can often be overcome by bringing the refrigerated dough out to room temperature. So, that is what I did. I let the dough temper at room temperature for about 2 1/4-2 1/2 hours. The dough warmed up and the spacing of the poppy seeds increased. When the poppy seed spacing indicated a rise of close to doubling, I opened up the dough ball. I had no trouble doing so. In fact, this dough performed the best of all of the clone test doughs I have made to date, and by far more than I was expecting. If I were looking for a dough ball that most performed like the dough balls shown in the De Lorenzo/Robbinsville photos and related videos, this would be the one I would choose. My skin was a bit more elastic than the Robbinsville skins that I have seen in the videos but, once the dough ball was opened, it performed flawlessly. And with no bubbling of the dough at any stage, not even soft surface bubbles.
As I often do after conducting a series of tests, I pause for a while to think things through and to ask myself what I have learned from all of the tests. In this case, what I have learned is that if one wants to make a dough that exhibits no bubbling at either the dough ball or skin level, then the best way--maybe the only way--to do this is to use a small yeast quantity and keep the fermentation activity low. Up to the point of use, coming out of the refrigerator, it can be remarkably low. This suggests that a second day of cold fermentation will also be a viable option. Also, I have learned to use a thickness factor that is not too small, so that the skin doesn't either run away or be prone to thin spots and tears/rips/holes, and use a moderately high hydration value. My next test dough will test a hydration value of 58%, while keeping all of the other values the same.
For the record, here is the latest De Lorenzo/Robbinsville test clone dough formulation:De Lorenzo Clone Dough Formulation #8
|Pillsbury Best Bakers Patent Flour (100%):|
Olive Oil (0.20%):
Vegetable (Soybean) Oil (0.80%):
|188.97 g | 6.67 oz | 0.42 lbs|
107.71 g | 3.8 oz | 0.24 lbs
0.23 g | 0.01 oz | 0 lbs | 0.08 tsp | 0.03 tbsp
3.31 g | 0.12 oz | 0.01 lbs | 0.59 tsp | 0.2 tbsp
0.38 g | 0.01 oz | 0 lbs | 0.08 tsp | 0.03 tbsp
1.51 g | 0.05 oz | 0 lbs | 0.33 tsp | 0.11 tbsp
302.1 g | 10.66 oz | 0.67 lbs | TF = 0.069223
Note: The dough (10.5 ounces) is for a single 14" pizza; nominal thickness factor = 0.0682; bowl residue compensation = 1.5%; the dough preparation method is as described in Reply 745 referenced above