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Author Topic: Jets pizza  (Read 196564 times)

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Offline PizzaJason

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Re: Jets pizza
« Reply #320 on: July 07, 2020, 07:09:43 PM »
I gave this a test run, wow, very good and super easy.  Ive sent this out to friends who are skeptical that they can make good pizza at home,  rising the dough in the pan keeps them kneading and stretching, no special equipment - so the fear factor goes down.

Dough recipe
2 1/2 C flour, hard scoop into the cup and leveled
1 1/4 C warm water, went high on the water for a self leveling dough
1/2 tsp yeast - fleishmans quick
1 tsp sugar,  1/2 tsp salt mixed into flour

9x13 metal cake pan

Easy to mix, 3 tbsn corn oil in the pan,  dusted some course cornmeal in the pan for flavor, finger tip it flat to the edge.
4 hour countertop rise.

Sauce (hearty)
14 oz crushed tomato,
1/2 can tomato paste
1 Tbsp oregano
2 tsp basil
2 tsp garlic powder
S&P
1 Tbsp olive oil
Few sprigs of rosemary
Tomato paste was sweet, splash of balsamic evened it out.

550 12 min.  Cheese was overdone, I will loosely tent with foil next go round or lay a baking sheet partially over the pan.

This will be a go-to recipe for me now.  My family likes JETS,  super easy.   I can see proofing this in the oven, or doing a refrigerated rise to make it fast or slow.  Prep before or after work and have pizza that night.




Offline regor0

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Re: Jets pizza
« Reply #321 on: July 21, 2020, 05:23:50 PM »
Are you cooking it on a stone or just the rack?

Online Pete-zza

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Re: Jets pizza
« Reply #322 on: August 04, 2020, 09:42:05 AM »
Jets is celebrating its 42nd anniversary:

http://www.restaurantnews.com/jets-pizza-celebrates-42nd-anniversary-080320/

What I found interesting is the statement that the dough is prepared every morning by hand. Im not quite sure what that means.

Peter

Offline Fullcollapsea110

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Re: Jets pizza
« Reply #323 on: August 19, 2020, 11:07:35 PM »
Hey all!

First post here. Tried out Norma's recipe in reply 94 http://www.pizzamaking.com/forum/index.php/topic,8247.msg151463.html#msg151463 modified for my 8X10" steel pan.

My attempt was as follows:

204g KABF
133g H20
1/4tsp IDY
1/2tsp Overflowing sea salt
1tsp Sugar
228g Mozzarella
Just some sauce I had around from my Buddy's pizza's

- Mixed in KA mixer on 2 for 5min and 4 for 3 min
- Covered and let rest for 20 min
- Balled and oiled dough (corn oil) and put in the refrigerator for ~24hrs
- Removed from fridge let warm for about 45 minutes used 2tbs corn oil to oil the pan then stretched dough into pan (one stretch, then let rest for 20 min and one final stretch). Let the dough rise for 3 hours
- Pizza stone on bottom rack preheated @ 525 for 1.5hrs
- Before I put the pie in I turned down the temp to 500 then cooked for 14 minutes (could have done a few minutes longer but was worried about getting that nice doughy top right under the cheese

Results:



Offline Fullcollapsea110

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Re: Jets pizza
« Reply #324 on: August 19, 2020, 11:15:48 PM »
Next time I'll keep it in a few minutes longer to get the center of the cheese cooked better, reduce the dough ever so slightly to cut down on the thickness, and reduce the cheese at the sides of the pan because the cheese creeped to the bottom of the sides a bit too much.

-Justin

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