In Reply 31 in this thread, I mentioned the possibility of making a 24-hour room-temperature fermented PJ clone dough. After estimating the room temperature at which such a dough would ferment, I came up with the following dough formulation to experiment with, using the expanded dough formulation at
http://www.pizzamaking.com/expanded_calculator.html:
King Arthur Bread Flour-sifted (100%):
Water (56%):
IDY (0.01250%):
Salt (1.75%):
Vegetable (Soybean) Oil (7.2%):
Sugar (4.3%):
Total (169.2625%):
| 374.01 g | 13.19 oz | 0.82 lbs
209.44 g | 7.39 oz | 0.46 lbs
0.05 g | 0 oz | 0 lbs | 0.02 tsp | 0.01 tbsp
6.55 g | 0.23 oz | 0.01 lbs | 1.17 tsp | 0.39 tbsp
26.93 g | 0.95 oz | 0.06 lbs | 5.93 tsp | 1.98 tbsp
16.08 g | 0.57 oz | 0.04 lbs | 4.03 tsp | 1.34 tbsp
633.06 g | 22.33 oz | 1.4 lbs | TF = N/A
|
Note: For a 14" pizza and a nominal thickness factor of 0.142915; bowl residue compensation = 1.5%
As noted in the above table, the major change over the formulations I used previously for room-temperature fermented PJ clone doughs was the amount of yeast (IDY). It was only 0.02 teaspoon, or only 0.0125% of the weight of the formula flour. Actually, the precise amount was 0.015540 teaspoon, which was rounded out by the enhanced dough calculating tool to 0.02 teaspoon. On a volume basis, the yeast is equal to a bit less than 1/64 teaspoon. For those who have a mini measuring spoon set such as shown at
http://www.pizzamaking.com/forum/index.php/topic,5583.msg47264.html#msg47264, 1/64 teaspoon is called the “drop”. For those who do not have mini measuring spoons, the closest way I can think of to get 1/64 teaspoon is to divide a 1/8-teaspoon measuring spoon of yeast into eight equal “piles” and use only one of them. To put into perspective how little 1/64 teaspoon of IDY really is, a standard 0.25 ounce packet of IDY would make about 150 pizzas.
As also noted in the above table, I again used the King Arthur Bread flour, which I sifted, and the bowl residue compensation was 1.5% (to compensate for minor dough losses during the preparation of the dough). The water temperature was 65 degrees F.
For those who do not have a scale but have a standard set of measuring cups and measuring spoons, the amount of flour specified in the above table, 13.21 ounces, converts to 2 c. + ½ c. + 1/3 c. + 2 T + about 1 ½ t. These volume measurements are based on using the “Textbook” method of measurement as defined at Reply 21 at
http://www.pizzamaking.com/forum/index.php/topic,6576.msg56397.html#msg56397. The 7.40 ounces of water in the above table converts to ¾ c. + 2 T. + a bit over 1/2 t. The level of water in the measuring cup should be viewed at eye level with the cup on a flat surface.
To make the dough, I started by placing the formula water (at 65 degrees F) into the mixer bowl of my basic KitchenAid stand mixer, followed by the salt and sugar, which were stirred to dissolve, about 30-45 seconds. I then added the IDY to the mixer bowl and stirred to dissolve, about 30 seconds. Ordinarily, I would have mixed the IDY into the flour but I was concerned that doing that would not result in a uniform dispersion throughout the flour. So, I put it into the water mixture. I then added the oil to the mixer bowl. With the flat beater attached, and the mixer operating at stir speed, I gradually added the KABF (sifted). Once the flour had been taken up by the dough mass and it pulled away from the sides of the bowl and aggregated around the flat beater, about 1-2 minutes, I stopped the mixer, removed all of the dough mass from the flat beater, and switched to the C-hook. The dough mass at this stage was shaggy and wet and sticky. With the mixer at speed 2, I then kneaded the dough mass for 5 minutes. The dough was still wet and sticky but the dough became dryer and smooth and supple after about 30 seconds of hand kneading. I used no bench flour. The finished dough weight was 22.01 oz., and the finished dough temperature was 81.6 degrees F.
After preparing the dough, I lightly oiled it and placed it in a one-quart Pyrex glass bowl. I then placed two poppy seeds spaced 1” apart at the center of the dough ball, in accordance with the method previously described at
http://www.pizzamaking.com/forum/index.php/topic,6914.0.html. The dough was loosely covered with a shower cap (with an elasticized band) and left to ferment at a room temperature of around 81 degrees F.
I had hoped that the dough would double in about 24 hours. As it turned out, the dough doubled in 17 hours, as indicated by the increase of spacing between the two poppy seeds from 1” to a bit over 1 ¼”. I believe that the disparity was due to a higher room temperature than the 81 degrees F I had originally estimated. It has been very hot where I live outside of Dallas and outside temperatures have regularly been in the 90s for about a month. Even last night, the outdoor temperature was 90 degrees F, and today the outside temperature reached 105 degrees F. I think the foreshortened fermentation period demonstrated how powerful the effects of temperature are, even with only 1/64 teaspoon of yeast. To be more accurate, I would have had to use something between 1/64 teaspoon and 1/128 teaspoon of yeast. I might also have used cooler water.
I decided under the circumstances to punch the dough down and let it rise again. This is similar to the two-stage fermentation used by Marco (pizzanapoletana) with Neapolitan doughs, and it is also similar to the two-stage fermentation method used by member Robin (in Wales) to make a NY style dough as he described at
http://www.pizzamaking.com/forum/index.php/topic,5826.msg49588.html#msg49588. In my case, the dough doubled again in about 6 hours. At that point, I decided to use the dough.
I prepared the dough to make the pizza in the same way as previously described, using my Dustinator “clone” flour blend (semolina flour, white flour and soybean oil) to coat both sides of the dough ball, and spreading the dough ball out to 14” to fit my 14” pizza screen. I had no problems whatsoever in doing this. Once on the screen, I pressed the outside edges of the skin so that a large rim would not form during the bake.
To dress the pizza, I decided to make my version of Papa John’s “Barbeque Chicken & Bacon Pizza”. This is another PJ specialty pizza that is based on using a barbeque sauce, grilled chicken, bacon, onions, and mozzarella cheese. In my case, the mozzarella cheese was a 50/50 blend (by weight) of whole-milk, part skim mozzarella cheese (I used the Fancy deli brand, by Burnett, in Wisconsin) and low-moisture, part-skim mozzarella cheese (Best Choice brand). The total cheese weight was 9 ounces. The two cheeses were comminuted to diced form using my Cuisinart food processor, as previously described.
One of the key ingredients of the Papa John’s Barbeque Chicken & Bacon Pizza is the barbeque sauce it uses for that pizza. It is not the same sauce as it uses for its chicken wings. According to the information provided to me by Papa John’s, the barbeque sauce for its Barbeque Chicken & Bacon Pizza comprises the following ingredients:
BBQ Sauce for Chicken BBQ Pizza. Water, tomato paste, sugar, brown sugar, corn syrup solids, distilled vinegar, modified food starch, salt, spices, dehydrated onion, dehydrated garlic, soybean oil, potassium sorbate and sodium benzoate as a preservative. As will be noted from the above ingredients list, what distinguishes it from most BBQ sauces is the absence of molasses. When I searched the supermarket shelves of several stores for a BBQ sauce without molasses and otherwise similar in its ingredients to the BBQ sauce used by Papa John’s, I found only two brands. The closest one was an inexpensive house brand called Always Save Original BBQ Sauce. That is the one I decided to use.
I used the following combination of items and sequence to dress the pizza: a thin layer of the Always Save Original BBQ Sauce (about 3.3 oz., by weight); one half of the onions (sweet yellow, sliced); about one-half of the mozzarella cheese blend (diced); pieces of white chicken breast that had been grilled briefly in butter to the pink-center point and coated with the Always Save BBQ sauce (about 7.75 oz., with sauce); bacon pieces (partially cooked and cut into 1" pieces, about 1.2 oz.); the rest of the onions; the rest of the mozzarella cheese blend; and a drizzle of more BBQ sauce over the entire pizza. The total weight of the onions was 1.5 oz. The total weight of the unbaked pizza was about 45 ounces.
The pizza was baked, on the 14” pizza screen, at the lowest oven rack position, at about 500 degrees F, for about 7 minutes, or until the bottom of the crust was the typical color of an authentic PJ pizza. Because I was using a conventional home oven and not a commercial air impingement oven that applies significant top heat (as it does in a PJ store), I moved the pizza off of the pizza screen (which I then removed from the oven) to the topmost oven rack position, where the pizza baked for about another minute. That allowed the cheese to bake more completely and to provide more top crust browning. The photos below show the finished pizza. Upon removing the pizza from the oven, I weighed it. It weighed about 42 ounces. This represented a loss of weight during baking of about 7.2%.
The pizza itself was quite good. Ordinarily, I do not care for most BBQ chicken pizzas because I find the sauces to be too sweet. However, the BBQ sauce I used was just about right from a sweetness standpoint. In fact, I found that drizzling more of the BBQ sauce over the baked pizza slices added another layer of sweetness that I found enjoyable. No doubt there are other brands out there that may be better than the one I used so I will be looking at labels of the brands sold in the supermarkets to see if there is a better one. The crust itself had a nice color, texture and flavor, with a sweetness that is characteristic of the authentic PJ crust. Since I have never had a PJ Barbeque Chicken & Bacon Pizza, I did not have a benchmark against which to compare my version. However, the total weight of the pizza and its size were similar to the PJ pizza based on the nutrition data at the PJ website.
Of the last three pizzas I made in this series of specialty clone pizzas, my favorite is my version of the Papa John’s Chicken Bacon Ranch Pizza. That is the one I would make again.
Peter
