I made another Jet’s attempt yesterday at market. For this attempt, I upped the hydration to 65% based on Peter’s post at Reply 93 http://www.pizzamaking.com/forum/index.php/topic,14928.msg151230.html#msg151230 saying he guessed the hydration might be about 65% for Jet’s dough. I also changed the flour in the dough I made to the Occident flour. I wanted to see how a lower protein flour would affect the crumb and if a 65% hydration dough could be made without becoming sticky with the Occident flour. I mixed the dough in my Kitchen Aid mixer about the same way that is show in the Jet’s video. I mixed until the dough had picked up off the sides of the mixer and was almost picking off of the bottom of the mixing bowl. The dough was a little sticky when I took it out of the mixing bowl. I then put it into a plastic container with the lid on, for about 20 minutes. I didn’t need any addition flour to make the dough less sticky. The balling of the dough made the dough nice. I did oil the dough ball.
The pizza was made about a day and a half after I had mixed the dough. There are pictures of the top of the dough, first is when I balled the dough, and a bottom picture of the dough after it was taken out of the container at market. The bottom of the dough ball looked sticky, but I lightly floured it and it was fine. The dough was really soft. I just gently pushed the dough in the steel pan that had been oiled with 1 tablespoon and 1 teaspoon of corn oil. The dough was then covered and left to proof at room temperature for about an hour.
I only used sauce and cheese to dress this pizza, because I was running out of pepperoni. The Jet’s attempt did turn out very good, but the bottom crust didn’t brown as I would have liked it to. The crumb was very moist and soft and really had a good flavor. Steve, Randy, Jeff, Mark, Lorie and I all enjoyed the Jet’s attempt. There weren’t any leftover slices for customers to taste. I know this isn’t like a real Jet’s pizza, or don’t think so, because the bottom crust isn’t crispy enough, but found it quite different than other pizzas I have made. I don’t know if the Occident flour and the higher hydration had anything to do with that or not, but I am finding out I do like Occident flour for making pizzas.
Steve and I had an interesting visitor yesterday at market, when we were getting ready to make this pizzas and others. He was from San Antonio, Texas and has traveled all over the world eating pizzas. He talked about all the different kinds of pizzas he has eaten. He is also a member of the Philharmonic Orchestra and plays bass. He has played with many different famous people. He showed Steve and me pictures on his cell phone. Since Steve also plays different instruments and is part Sicilian, he really got to liking Steve and even called some of his friends on his cell phone and got Steve to talk to them. He sure was an interesting character, but he also was sure a talker. We found out many interesting things about San Antonio, Texas from our visitor, and a lot of other information.
Norma
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