#6. Dough = 21.00 oz., 8.00 oz diced mozzarella cheese, sauce = 6.0 fl oz, loss during baking = ?%
Yesterday, I decided to make another PJ clone pizza based on the profile for Dough #6 quoted above.
In order to conduct the weight test more quickly than the last one (the one reported on at Reply 2 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg58197.html#msg58197
), I decided to convert the dough formulation for the last PJ clone pizza to a preferment format so that I could make the pizza in the same day, rather than five days as with the last PJ clone.
For some reason (perhaps related to loss of water through evaporation in the preferment), I ended up with a dough weight of 591 g. (20.85 oz.) instead of 21 oz. However, the pizza sauce was 6 oz. by volume (184 g., or 6.5 oz. by weight), and the diced cheese weighed 227 g. (8 oz.). The sauce I used was the one described at Reply 8 at http://www.pizzamaking.com/forum/index.php/topic,6633.msg57044.html#msg57044
. The cheese was diced low-moisture, part-skim mozzarella cheese, the only kind I had on hand. I also put pepperoni slices (Hormel) on the pizza. I used 44 slices, which weighed 88 g. However, to reduce the fat content of the slices, which had led to excessive oiling on the clone pizzas in the past, I microwaved the slices for about 10-15 seconds and then removed the surface fat by pressing the slices between sheets of paper towels. That lowered the weight of the pepperoni slices to 76 g. (2.68 oz.).
So, to summarize:
20.85 g. (591 g.) dough
6 oz. (by volume) pizza sauce, or 184 g. (6.5 oz.), by weight
8 oz. diced mozzarella cheese
2.68 oz. pepperoni
Total unbaked pizza weight = 1078 g. (38.02 oz.)
After baking (on a 14” pizza screen on the lowest oven rack position at about 525 degrees F for about 8 minutes), the weight of the pizza was 1002 g., or 35.34 oz. The baked pizza was weighed as soon as it came out of the oven. From the above numbers, the loss of weight of the pizza during baking was 7.05%.
I than allowed the pizza to cool off to room temperature. It took about an hour for the weight of the pizza to stop declining. Its weight at that point was 34.22 oz. (970 g.). That represents a loss of weight of 1.12 oz., or 3.17%, from the point that the pizza was taken out of the oven until it reached room temperature.
What was clear from the taste test is that the sauce was definitely too much. The 5.5 ounces (by weight) I used the last time seemed to be closer to the mark. This may suggest that the 5 ounces of pizza sauce, presumably by volume, is the correct amount to use, as noted at Reply 14 at http://www.pizzamaking.com/forum/index.php/topic,994.msg38390.html#msg38390
As the above numbers suggest, I still came up a bit short of the weight—36.11 oz.—given at the PJ website for a (room-temperature) pepperoni pizza. If I adjust my numbers to add a bit more to the dough, another ounce for the cheese (9 oz. vs. 8 oz.), subtract an ounce for the excess sauce, and add a bit more for the pepperoni slices, there is still a shortage. I have no way of knowing what that really means. As noted previously, the weights of the pizzas I previously purchased from PJ’s varied by several ounces. Of course, my home oven is not the same as an impingement conveyor oven.
The photos below show representative photos of the finished pizza.