Another V&N Clone Attempt Tuesday 11/23/10

I tried another attempt for a V&N clone Tuesday.  I mixed the formula Peter set-forth and left the dough sit out for a total of 17 hrs.  I did reball the dough several times.  This attempt for theV&N clone was made at market today.  This is what the dough balled looked like before I used it to bake into a pizza. The dough ball was rolled with a rolling pin and then opened the rest of the way as I normally open a dough ball.  The dough ball was the right amount for a 14" pizza.



Dough Formula Peter (Pete-zza) set-forth

Ceresota or Heckers Flour (100%):
Water (55%):
IDY (0.283%):
Salt (2%):
2% Milk (fresh) (11.98%):
Total (169.263%):
136.65 g  |  4.82 oz | 0.3 lbs
75.16 g  |  2.65 oz | 0.17 lbs
0.39 g | 0.01 oz | 0 lbs | 0.13 tsp | 0.04 tbsp
2.73 g | 0.1 oz | 0.01 lbs | 0.49 tsp | 0.16 tbsp
16.37 g | 0.58 oz | 0.04 lbs | 3.27 tsp | 1.09 tbsp
231.3 g | 8.16 oz | 0.51 lbs | TF = 0.053
Note: Dough is for a single 14” pizza; nominal thickness factor = 0.053; the formulation does not take into account any added bench flour (estimated at around 12% of the weight of formula flour noted above); no bowl residue compensation

Another member of the forum (BTB) posted he thought that sugar might need to be added to the above formula to get the crust to brown better.  Peter posted that he thought the formula might need some more salt and sugar could be a possibility to add, to help brown the crust.

Norma