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Author Topic: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone  (Read 16293 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

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