I was looking on HRI Pizzaís facebook page again, and donít think I looked at this photo before. It shows what looks like cheese, sausage and pepperoni pizza going into the conveyor oven. It looks to me like there is not as much cheese applied as I have been doing and it looks like a lot more pepperoni is applied. Would that change the bake of our attempts if less LMPS is applied? Do you think HRI pizzerias might apply different amounts of mozzarella than they do to their frozen pizzas?
You did see the photo before. I showed the same photo at Reply 195 at http://www.pizzamaking.com/forum/index.php/topic,6112.msg235707.html#msg235707
, and later cross referenced Reply 195 at Reply 348 at http://www.pizzamaking.com/forum/index.php/topic,6112.msg242823.html#msg242823
. You acknowledged the photo Reply 349.
With respect to the amounts of pepperoni used, it is hard to say without knowing the size of the pizza shown in the photo. HRI makes pizzas in its pizzerias in the 12", 14" and 16" sizes (http://www.homeruninnpizza.com/website/documents/menus/HRI%20TakeOutMenu_2012_CHIlowres.pdf
). Since it appears that HRI builds its pizzeria pizzas on a digital scale, it is possible that they use pepperoni slices in an amount that is proportional to the pizza size. So, for example, if a 12" pizza has 14 slices (as used, for example, on a 12" frozen HRI pepperoni pizza), the number of pepperoni slices on a 14" pizza would be 14 x (49/36) = 19 pepperoni slices, and for the 16" size, it would be 14 x (64/36) = 25 pepperoni slices. If my assumptions are correct, the pizza in the photo would be 16". The pepperoni pizza shown in the HRI menu referenced above looks like it might be a 14" pizza based on the number of pepperoni slices. The "natural" pepperoni that HRI uses is more expensive than the common variety, so I would imagine that they don't go wild in the amounts of pepperoni slices that they put on their pizzas.
As for the cheese, one of the things that I discovered when I dismantled the HRI frozen pizzas and weighed several of the parts of the pizzas, I discovered that the amounts of cheese can vary on the pizzas, particularly those that have a lot of toppings. I discussed this facet of my experiments at Reply 307 at http://www.pizzamaking.com/forum/index.php/topic,6112.msg242492/topicseen.html#msg242492
. As a general principle, and all else being equal, a pizza with a lot of stuff on it will bake differently than one with only a few things on it.
The above notwithstanding, I do not know if the HRI pizzeria pizzas use the same amounts of cheese and toppings as for the frozen HRI pizzas with the same toppings. Maybe one of our members with total recall can answer that question for us.