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Author Topic: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone  (Read 22841 times)

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Offline bobgraff

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  • Posts: 338
  • Location: Columbus, Ohio
Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #280 on: February 17, 2021, 08:57:00 AM »
One of our members, spacelooper, did a very nice job modifying one of bobgraff's recipes, so I thought it would be a good idea to post links on this thread to what spacelooper did:

Reply 18222 at https://www.pizzamaking.com/forum/index.php?topic=26286.msg660067#msg660067, and

Replies 18239 and 18240, starting at https://www.pizzamaking.com/forum/index.php?topic=26286.msg660226#msg660226

Peter

Thanks for posting that Peter.  spacelooper is making some great pizzas, for sure!  It's really cool to see someone else take "the recipe" and put their own spin on it.  Evolution in progress.
Bob

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

Offline bobgraff

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  • Posts: 338
  • Location: Columbus, Ohio
Re: BobGraff's Attempt at Aimless Ryan's Tommy's Pizza Clone
« Reply #281 on: February 17, 2021, 09:06:26 AM »
1/31/20 Dough

410 g Kryol Flour
185 g Whole Milk (45%)
6 g IDY
7 g Diamond Crystal Kosher Salt
10 g Sunflower  oil
4 g Sugar


Dough Prep
4 Hour RT bulk ferment, dough balls stored in fridge for 3 days.  Frozen for 6 days.  Defrosted in the 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 Peroni beer
1/4 tsp granulated garlic powder
1/4 tsp oregano
1/8 tsp black pepper
Dash of ground fennel seed
1 Tbsp Romano cheese


Cheese
Grande East Coast Blend Mozzarella
Tillamook Vermont White Cheddar

The Bake
4 min par bake (parchment on steel @ 500) with sauce + 4.5 minutes fully dressed (screened on steel).


Results
Standard pep.  Upped the oven to 500, given that I felt that the last pizzas needed more heat.  I like Grande ECB, but I find myself missing the trademark provolone flavor that is common on pizzas in Central Ohio.
Bob

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

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