I think the difficulty that members have been having with the Pizza Hut pan pizza dough clone given on the recipe page of the forum is that, by my calculation, the total dough weight is a little over 37 ounces. That is for a dough that is to be rolled out to 12” for placement in a 14” pan. Recently, at this post, http://www.pizzamaking.com/forum/index.php/topic,4067.msg33990.html#msg33990
, a member of the forum who works for Pizza Hut said that the dough weight for a 14” pan pizza is 22 ounces. I took the original recipe and, after converting it to baker’s percents, I scaled it down to 22 ounces. This is what I got:
Vegetable (Soybean) Oil (4.27199%):
Dry Non-Fat Milk (2.35155%):
|375.47 g | 13.24 oz | 0.83 lbs|
208.59 g | 7.36 oz | 0.46 lbs
4.45 g | 0.16 oz | 0.01 lbs | 1.18 tsp | 0.39 tbsp
3.29 g | 0.12 oz | 0.01 lbs | 0.59 tsp | 0.2 tbsp
16.04 g | 0.57 oz | 0.04 lbs | 3.53 tsp | 1.18 tbsp
7.04 g | 0.25 oz | 0.02 lbs | 1.77 tsp | 0.59 tbsp
8.83 g | 0.31 oz | 0.02 lbs | 6.14 tsp | 2.05 tbsp
623.7 g | 22 oz | 1.38 lbs | TF = N/A
I might add that for the dry non-fat milk, I used the Carnation’s numbers as I found on a package at the supermarket. If one were to use regular dry non-fat milk (non-instant), the volume measurement would be about 3 1/2 teaspoons. Most professionals--and I suspect that includes Pizza Hut--use a baker’s grade dry non-fat milk because it is treated to disable a whey protein that is present in milk that can have an unwanted dough softening effect (see http://thinktank.pmq.com/viewtopic.php?p=2102#2102
). When regular milk is used, or a reconstituted dry milk that is not baker’s grade is used, the milk should be heated to scalding and then cooled before adding to the dough. That will disable the offending whey protein. If the baker’s grade dry non-fat milk is available, the amount to use in the above dough formulation is about 2 1/4 teaspoons.
I have no idea how well the above dough formulation will work. But the dough weight will be the same as used by Pizza Hut for the 14” pizza. If anyone is interested in the 12” size, I can provide the numbers for that size also. The total dough weight in that case is 16 ounces.