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Author Topic: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone  (Read 18652 times)

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Offline chrisgraff

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #260 on: November 21, 2019, 01:21:52 PM »
11/12/19 Dough

410 g Bread Flour
184 g Water (45%)
6 g IDY
7 g Diamond Crystal Kosher Salt
41 g Sunflower  oil
8 g LDMP


Dough Prep
4 Day cold bulk ferment in fridge, dough balls formed and stored in fridge for 6 hours.  Dough balls warmed at RT for 3 hours.

Sauce
2 cup Stanislaus Full Red Super Heavy Tomato Puree
1 cup Stanislaus 7/11 ground tomatoes
1/4 cup Peroni beer
1/4 tsp granulated garlic powder
1/4 tsp oregano
1/8 tsp black pepper
1/16 tsp salt
1/32 tsp onion powder


Cheese
Tillamook LMPS Mozzarella, Smoked Provolone, Cracker Barrel Vermont White Cheddar, Raclette, Romano, Murray's Pecorino Calabrese

The Bake
5-6 min par bake  (parchment on steel @ 530) + 5-6 minutes fully dressed (screened on steel).

Results
I went back to my regular recipe using 410 g of flour, but rolled out 2 skins instead of 3.  This worked well with my 16" pie bag - the pizzas were slightly thicker, but still crispy.

At this point, I’m not sure I could pick a favorite between your pies & Tommy’s. The only difference might be the slight sourdough flavor of Tommy’s. Have you experimented with old-dough methods?

Offline bobgraff

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BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #261 on: November 21, 2019, 06:42:39 PM »
At this point, I’m not sure I could pick a favorite between your pies & Tommy’s. The only difference might be the slight sourdough flavor of Tommy’s. Have you experimented with old-dough methods?

I've used starters and poolish in other recipes, but not this one.  My current view is that the right type/amount of fat in the dough + nailing the sauce is the key to getting my pizzas closer to Tommy's.
« Last Edit: November 22, 2019, 12:17:38 AM by bobgraff »
Bob

"I learn each day what I need to know to do tomorrow’s work." - Arnold Toynbee

Offline bobgraff

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #262 on: March 22, 2020, 12:37:39 PM »
3/18/20 Dough

410 g Bread Flour
186 g Water (45.5%)
6 g IDY
7 g Diamond Crystal Kosher Salt
25 g Sunflower  oil
8 g LDMP


Dough Prep
6 Hour RT bulk ferment, dough balls stored in fridge for 3 days. Dough balls warmed at RT for 3 hours.

Sauce
1 cup Stanislaus Full Red Super Heavy Tomato Puree
1/2 cup Stanislaus 7/11 ground tomatoes
1/4 cup water
1/4 tsp granulated garlic powder
1/4 tsp oregano
1/8 tsp black pepper
1/16 tsp salt
1 tbsp parmesan cheese


Cheese
Tillamook LMPS Mozzarella, Cracker Barrel Vermont White Cheddar (1-2oz)

The Bake
4.5 min par bake (parchment on steel @ 520) + 4.5 minutes fully dressed (screened on steel).

Results
We recently completed a kitchen remodel, including a new convection oven, so I reverted back to my main recipe and workflow to test out the new oven.  Three dough balls made from the recipe.  I rolled out 2 skins using my 14" pie bag and froze the third dough ball for future use.  The oven temp was dropped to 520 to account for a hotter oven and used the convention setting for the final 4 minutes only.

I used my normal sauce, but mixed in some parm instead of sprinkling it on the pizza post bake.  I realized that at some point last year I started mis-stating my sauce recipe.  The measurements above are the correct ones.  1 cup full red + a 1/2 cup of 7/11

Thought the pizzas turned out well and I'm finally getting crisp pepperoni's from the convection setting. 
« Last Edit: March 22, 2020, 12:40:39 PM by bobgraff »
Bob

"I learn each day what I need to know to do tomorrow’s work." - Arnold Toynbee

Offline Chicago Bob

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #263 on: March 23, 2020, 07:46:01 PM »


   Killah pizza there Bob....I would love to taste one of your pies. You put a lot of work into these and the results look delicious!!   :chef:.   :drool:
"Care Free Highway...let me slip away on you"

Offline RockyMountainPie

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #264 on: March 29, 2020, 04:27:17 AM »
I agree!  That looks tasty! ^^^

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Offline bobgraff

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BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #265 on: March 29, 2020, 09:12:36 AM »
3/26/20 Dough

205 g Kryol High Gluten Flour
93 g Water (45.5%)
3 g IDY
3.5 g Diamond Crystal Kosher Salt
16 g Sunflower  oil
4 g LDMP


Dough Prep
3 Hour RT bulk ferment, dough balls stored in fridge for 2 days. Dough balls warmed at RT for 4 hours.

Sauce
1 cup Stanislaus Full Red Super Heavy Tomato Puree
1/2 cup Stanislaus 7/11 ground tomatoes
1/4 cup water
1/4 tsp granulated garlic powder
1/4 tsp oregano
1/8 tsp black pepper
1/16 tsp salt
1 tbsp parmesan cheese
Dash of ground fennel seed


Cheese
Tillamook LMPS Mozzarella, Cracker Barrel Vermont White Cheddar (1-2oz)

The Bake
4.5 min par bake (parchment on steel @ 520) + 4.5 minutes fully dressed (screened on steel).

Results
I halved my normal recipe in order to use up my remaining Kryol flour that I had.  Deviating from my regular procedure, I rolled out a single skin and left it in the pie bag for 4 hours to relax.  The second pizza pictured was made from last week's dough from the freezer.  Interesting results - like a thick cracker, without needing to laminate the dough whatsoever.  Between the Kryol flour and the bread flour, I thought the Kryol flour produced a slightly lighter crust  (consistency, not color). 

One note about the sauce - salt + parm seems to be making the sauce a bit too salty for my tastes.  I'll likely omit the salt next time and re-evaluate.
« Last Edit: March 29, 2020, 09:16:49 AM by bobgraff »
Bob

"I learn each day what I need to know to do tomorrow’s work." - Arnold Toynbee

Offline bobgraff

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BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #266 on: April 05, 2020, 10:47:47 AM »
4/2/20 Dough

410 g Bread Flour
186 g Water (45.5%)
6 g IDY
6 g Diamond Crystal Kosher Salt
32 g Sunflower  oil
8 g LDMP


Dough Prep
2 Hour RT bulk ferment, dough balls stored in fridge for 2 days. Dough balls warmed at RT for 3 hours.

Sauce
1 cup Stanislaus Full Red Super Heavy Tomato Puree
1/2 cup Stanislaus 7/11 ground tomatoes
1/4 cup water
1/4 tsp granulated garlic powder
1/4 tsp oregano
1/8 tsp black pepper
1/16 tsp salt
1 tbsp parmesan cheese


Cheese
Tillamook LMPS Mozzarella, Cracker Barrel Vermont White Cheddar (1-2oz)

The Bake
4.5 min par bake (parchment on steel @ 520) + 4.5 minutes fully dressed (screened on steel).

Results
I repeated last week's workflow using bread flour instead of Kryol.  While I've been impressed with the performance of Kryol flour in NY style pizzas, I don't think it's necessary for cracker crusts (i.e. bread or AP flour is fine). 

I divided my dough recipe in half to make two slightly thicker pizzas vs 3.  The crusts were crispy, but not so much cracker-like, which I attribute to the larger dough balls and lack of lamination.
« Last Edit: April 05, 2020, 10:54:08 AM by bobgraff »
Bob

"I learn each day what I need to know to do tomorrow’s work." - Arnold Toynbee

Offline bobgraff

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BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #267 on: April 12, 2020, 08:29:17 AM »
4/9/20 Dough

410 g Flour (50/50 AP and Bread flour)
186 g Water (45.5%)
6 g IDY
7 g Diamond Crystal Kosher Salt
30 g Sunflower  oil
8 g LDMP


Dough Prep
3 Hour RT bulk ferment, dough balls stored in fridge for 2 days. Dough balls warmed at RT for 3 hours.

Sauce
1 cup Stanislaus Full Red Super Heavy Tomato Puree
1/2 cup Stanislaus 7/11 ground tomatoes
1/4 cup water
1/4 tsp granulated garlic powder
1/4 tsp oregano
1/8 tsp black pepper
1 tbsp parmesan cheese
Dash of ground fennel seed


Cheese
Grande Mozzarella/Provolone Blend

The Bake
3-4 min par bake (parchment on steel @ 520) + 4-5 minutes fully dressed (screened on steel). Convection setting.

Results
Running low on bread flour, so I used a 50/50 mixture of all-purpose and bread flours.  I noticed that the dough was a bit more stubborn that usual to absorb all of the water when mixing, but nothing a little hand needing couldn't fix prior to dividing and balling.

I did not add any salt to the sauce this time and I think that was a good decision. The saltiness from the parmesan is enough.  This sauce rocks.  :chef:

The dough balls (3) were ~210g each.  Pizza #1 was not laminated, but followed my normal process for pizza #2 (2 100g sheets).
« Last Edit: April 12, 2020, 08:38:52 AM by bobgraff »
Bob

"I learn each day what I need to know to do tomorrow’s work." - Arnold Toynbee

Offline RockyMountainPie

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Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #268 on: May 06, 2020, 09:12:18 PM »
Looks like the real deal Bob!  Congrats and thanks for sharing your progress here!  Now hand me a corner piece please!

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