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Offline pizza pie-eyed

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Help Needed
« on: November 04, 2017, 07:38:36 AM »
Hi fellow pizza lovers.

I need some help, I have been asked to do a last minute pizza party tomorrow evening.

I have all the equipment ready to go but haven't got as far as working out what dough etc or done any testing so it's going to be a hope for the best scenario.

I need an American style dough recipe for a 17" pie (weird size I know but it's the largest that will fit in the 3 tier warmer i have), I will only have approx 20 hours from making the dough to baking them so something fairly simple will do.


Thanks in advance for your help

Offline pizza pie-eyed

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Re: Help Needed
« Reply #1 on: November 04, 2017, 12:28:15 PM »
I found Pete's 8 hour pj recipe. Would it just be a case of dividing the ingredients by 14 and multiplying by 17 to get the size I want?

Offline Pete-zza

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Re: Help Needed
« Reply #2 on: November 04, 2017, 01:16:11 PM »
I found Pete's 8 hour pj recipe. Would it just be a case of dividing the ingredients by 14 and multiplying by 17 to get the size I want?
pizza pie-eyed,

I assume the PJ clone formulation you have in mind is this one:

Reply 24 at https://www.pizzamaking.com/forum/index.php?topic=6758.msg59357#msg59357.

The easiest way to make a 17" version is to use the expanded dough calculating tool at https://www.pizzamaking.com/expanded-calculator.html. You would use a thickness factor of 0.142915, select 17" as the pizza size, and enter all of the baker's percents noted in Reply 24, along with 1.5% as the bowl residue compensation. This is what you should end up with:

Flour (100%):
Water (58%):
IDY (0.10%):
Salt (1.50%):
Vegetable (Soybean) Oil (7.3%):
Sugar (4.2%):
Total (171.1%):
545.55 g  |  19.24 oz | 1.2 lbs
316.42 g  |  11.16 oz | 0.7 lbs
0.55 g | 0.02 oz | 0 lbs | 0.18 tsp | 0.06 tbsp
8.18 g | 0.29 oz | 0.02 lbs | 1.47 tsp | 0.49 tbsp
39.83 g | 1.4 oz | 0.09 lbs | 8.77 tsp | 2.92 tbsp
22.91 g | 0.81 oz | 0.05 lbs | 5.75 tsp | 1.92 tbsp
933.44 g | 32.93 oz | 2.06 lbs | TF = 0.1450587
Note: Dough is for a 14" pizza and a nominal thickness factor of 0.142915; bowl residue compensation = 1.5%.

If you'd like to have a somewhat thinner crust, you can use the expanded dough calculating tool with a thickness factor of about 0.129.

Please let us know how things turn out. We have had members from the UK try to replicate the PJ style but often without good results, usually because of difficulty in getting the right ingredients and using a baking method other than a pizza screen.

If you are interested there are many other emergency type doughs, including a PJ clone version, listed at https://www.pizzamaking.com/forum/index.php?topic=8297.0.

Good luck.

Peter

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