pythonic you Gotta try his recipe and tell us/him Where he needs to go!
Totally. As I've learned from my
Tommy's (cracker) experiment, it gets lonely when you try to clone a specific pizzeria's pizza and no one else is trying it with you. In the case of Tommy's, it's mostly because very few members have had Tommy's, but it's surely also because it takes a ton of really hard work to roll the stiff dough into 8 laminates. It takes half an hour for me to roll each Tommy's skin (which I'm about to do twice).
Of the four stuffed pizzas I've made so far, the second one was by far the best. (That's the one that's pictured near the bottom of page 1 of this thread, in
Reply #18.) The formula for that dough was:
100% Pillsbury AP flour (bleached, I think)
46% Water
0.6% ADY
1.5% Salt
8% Oil
I believe that was a 2-1/2 day dough. After that batch, I decreased the fat by 2% but increased the hydration by 3%, then another 1% with the next batch, which means functionally I ended up increasing the hydration by 1%, then another 1%, which I now know was not the right thing to do. I'm not sure if I already listed the formula for my most recent dough, which I made Thursday night for later today (Saturday), but here it is:
100% Pillsbury bleached AP
47% Water
0.6% IDY
0.9% Salt
6% Shortening
Note that the sum of the hydration and fat for this formula is 53% (47% water + 6% shortening), rather than 54% (46% water + 8% oil), as in the top formula. As soon as I went above 54%, I ended up with dough that I thought was too soft. Also, in my experience, Pillsbury AP requires a higher hydration figure than other AP flours (particularly KAAP and Meijer brand); possibly as much as 4% or 5% higher. Gold Medal seems about the same as Pillsbury. So if you try this with some other AP flour, you might consider dropping the hydration by a few percent.
