I recently had an opportunity to try Papa Murphy's s'more pizza and I thought it was pretty good, but not great. Even though I wasn't blown away by it, I thought it would be something fun to try to make. I found a clone recipe
here, but I thought it would be better to use my own pizza dough rather than the quick dough suggested on the site. It turned out to be a good decision because it was way better than the Papa Murphy's version that I tried. I still wouldn't classify it as great though.
For the filling, I followed the recipe from the site:
Brown sugar: 1/3 cup
Oats: ½ cup
Butter: 2 TBSP
Flour: ¼ Cup
I used the following dough formulation:
KABF: 100%
Water: 57%
ADY: 0.623%
Honey: 5%
salt 1.75%
Olive Oil: 7%
Thickness factor 0.135
I used a preferment of 100% hydration that used of 30% of the total flour and used ADY equivalent to 0.15% of the preferment flour. I let it sit at about 65 degrees F for about 15 hours. I put in the rest of the ingredients, kneaded it by hand, and then stuck it in the fridge for a 48 hour cold rise. The dough was about 31 degrees after taking it out of the fridge. I left it out for about four and a half hours at about a 65 degree room temperature before shaping the dough into a 12 inch circle. I am very, very bad at estimating when the dough is doubled. I'm not sure if it did. Maybe it only increase in size by 50% to 75%, but the result was good so I'm not complaining. Anyway, after shaping the dough, I spread on the filling and then topped it with the marshmallows and chocolate chips and put it in the 425 degrees preheated oven with a pizza screen for about 12 minutes.
