Author Topic: Home Run Inn Success and Final Formulation  (Read 170295 times)

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Offline Chicago Bob

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Re: Home Run Inn Success and Final Formulation
« Reply #850 on: October 23, 2014, 11:52:51 AM »
42% water
20% fat (40% shortening, 60% corn oil)
That is a beautiful pizza.   :chef:
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Offline pythonic

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Re: Home Run Inn Success and Final Formulation
« Reply #851 on: October 23, 2014, 11:59:23 AM »
That is a beautiful pizza.   :chef:

Thanks Bob.  Best HR Inn clone to date.  The boy approves (he's never even had the real deal). If you want layers you must use shortening or laminate.  Also let it cool for about 10 minutes before eating.  The layers crisp up.  You should give this pie a try Bob.

Nate
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Offline Chicago Bob

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Re: Home Run Inn Success and Final Formulation
« Reply #852 on: October 23, 2014, 01:02:47 PM »
Thanks Bob.  Best HR Inn clone to date.  The boy approves (he's never even had the real deal). If you want layers you must use shortening or laminate.  Also let it cool for about 10 minutes before eating.  The layers crisp up.  You should give this pie a try Bob.

Nate
Oh I have made them, think there`s a pic or 2 floating around on here somewhere. This was back when Norma was giving it a go. She had never tasted the real one either, I may have sent her a couple of the mini frozen ones....can`t remember.

Yours looks great, crust looks spot on.....why don`t you post up the formula used on that one please Nate?   :chef:
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Offline pythonic

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Re: Home Run Inn Success and Final Formulation
« Reply #853 on: October 25, 2014, 11:10:58 PM »
It's been a long while but I had some frozen HR Inn today at a fair.  The dough was more dense then mine.  I also think there is way more oil then I have been using.  28-30% I think.  So I made two 168g dough balls today with some differences.  28% fat/36% water and 30% fat/35% water.  I used both shortening and corn oil.   I really like the way the 30% fat one looked and felt.  I will ferment for 2 days and post pics.
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Offline PizzaGarage

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Re: Home Run Inn Success and Final Formulation
« Reply #854 on: October 26, 2014, 12:09:27 AM »
I have to try this one, looks really good, like the color and texture.....might work well in a cutter too but then it won't have that cool homemade looking edge.....

Offline pythonic

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Re: Home Run Inn Success and Final Formulation
« Reply #855 on: October 26, 2014, 07:20:10 AM »
I have to try this one, looks really good, like the color and texture.....might work well in a cutter too but then it won't have that cool homemade looking edge.....

A flat metal disc is what you need.
If you can dodge a wrench you can dodge a ball.


Offline PizzaGarage

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Re: Home Run Inn Success and Final Formulation
« Reply #856 on: October 28, 2014, 09:45:00 PM »
I may have missed it, but what was the result if you did not par bake?  I'm doing pizza's this weekend and was going to also do a batch of your formulation and try it out...is the par bake critical and what temp?  Sorry if I may have missed these answers somewhere....

At 20% fat was the crust floppy or firm?  It looks pretty firm....

Brad
« Last Edit: October 28, 2014, 09:50:26 PM by PizzaGarage »

Offline davioh2001

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Re: Home Run Inn Success and Final Formulation
« Reply #857 on: March 21, 2016, 10:15:57 AM »
 i may have missed in all 35 pages, is there a difference between the frozen thin crust pizza and the restaurant version in Chicago?  I've only ever tried the frozen so I have no basis of comparison.

Offline Chicago Bob

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Re: Home Run Inn Success and Final Formulation
« Reply #858 on: March 21, 2016, 11:19:08 AM »
i may have missed in all 35 pages, is there a difference between the frozen thin crust pizza and the restaurant version in Chicago?  I've only ever tried the frozen so I have no basis of comparison.
They are pretty close...of course nothing beats fresh.  :pizza:
"Care Free Highway...let me slip away on you"

Offline Garvey

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Re: Home Run Inn Success and Final Formulation
« Reply #859 on: March 21, 2016, 12:58:10 PM »
i may have missed in all 35 pages, is there a difference between the frozen thin crust pizza and the restaurant version in Chicago?  I've only ever tried the frozen so I have no basis of comparison.

If you cook it right, the frozen ones are great.  In my oven, I cook it at a lower temp than the box says and for much longer.  Otherwise, the dough doesn't get cooked correctly and has a huge gumline. 

Offline davioh2001

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Re: Home Run Inn Success and Final Formulation
« Reply #860 on: March 21, 2016, 03:05:30 PM »
i tried this frozen for the very first time in a blackstone oven and of course i think the high temps caused overly done cheese and the gum line you mentioned.  maybe I will try again with a regular oven and longer cook time as you suggest

Offline Garvey

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Re: Home Run Inn Success and Final Formulation
« Reply #861 on: March 21, 2016, 03:14:09 PM »
I do 'em at like 410° instead of the 450° that the box says.  Also, if you can find the ultra-thin version, that one cooks up the best. 


Offline loowaters

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Re: Home Run Inn Success and Final Formulation
« Reply #862 on: January 13, 2017, 08:07:19 PM »
I lied in my opening post, I wasn't done with this...

Loo
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Offline mrmojo1

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Re: Home Run Inn Success and Final Formulation
« Reply #863 on: January 14, 2017, 12:43:32 AM »
Haa!!! that is awesome!  Loo your HRI is still my go to!  as is your generic chi thin!   so good to hear from you!!!!  your pizza looks awesome!!!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

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Offline Hermit

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Re: Home Run Inn Success and Final Formulation
« Reply #864 on: January 14, 2017, 09:26:34 AM »
I definitely need to make one of these.  When I was living in MN, these were the best frozen pizzas they had at cub foods.  The super yeasty flakey/crispy crust with all that cheese made for some good eats!