Learning Knowledge to Make Pizza: Formula for trail V&N clone Chicago Thin Crust Pizza

Welcome...

There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.

Adventure in Pizza Making

There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.

Wednesday, November 17, 2010

Formula for trail V&N clone Chicago Thin Crust Pizza

Peter (Pete-zza) a moderator at http://www.pizzamaking.com/forum/index.php set-forth a formula to try for a clone Vito and Nick's Pizza. Vito and Nicks is a very thin pizza. I have never tasted one, but thought it would be interesting to try to make a thin style pizza, because all the ones I had made before didn't have a good flavor in the crust.

I made two pies at market yesterday with the formula set-forth by Peter. The pies turned out very tasty, in my opinion. This is a video of cutting the pie, so you can hear how crispy it was when cut. http://www.youtube.com/watch?v=4GmWzAKyqlw This was one more adventure into pizza making that I didn't do before. I was delighted of the outcome of this pizza, even if I never tasted a real V&N pizza.

This is also the formula Peter set-forth.

V&N Clone Dough Formulation for a 12” Pizza
Ceresota Flour (100%):
Water (55%):
IDY (0.283%):
Salt (1.58%):
Milk (fresh) (11.98%):
Total (168.843%):
151.92 g | 5.36 oz | 0.33 lbs
83.56 g | 2.95 oz | 0.18 lbs
0.43 g | 0.02 oz | 0 lbs | 0.14 tsp | 0.05 tbsp
2.4 g | 0.08 oz | 0.01 lbs | 0.43 tsp | 0.14 tbsp
18.2 g | 0.64 oz | 0.04 lbs | 3.64 tsp | 1.21 tbsp
256.5 g | 9.05 oz | 0.57 lbs | TF = 0.08
Note: Dough is for a single 12” pizza; thickness factor = 0.08; no bowl residue compensation; the formulation does not reflect the addition of bench flour

V&N Clone Dough Formulation for a 14” Pizza
Ceresota Flour (100%):
Water (55%):
IDY (0.283%):
Salt (1.58%):
Milk (fresh) (11.98%):
Total (168.843%):
206.78 g | 7.29 oz | 0.46 lbs
113.73 g | 4.01 oz | 0.25 lbs
0.59 g | 0.02 oz | 0 lbs | 0.19 tsp | 0.06 tbsp
3.27 g | 0.12 oz | 0.01 lbs | 0.59 tsp | 0.2 tbsp
24.77 g | 0.87 oz | 0.05 lbs | 4.95 tsp | 1.65 tbsp
349.13 g | 12.32 oz | 0.77 lbs | TF = 0.08
Note: Dough is for a single 14” pizza; thickness factor = 0.08; no bowl residue compensation: the formulation does not reflect the additions of bench flour

I found this higher hydration dough, did need more bench flour when using a rolling pin to roll the dough. The formula used to make this dough was fermented mostly at room temperatures and punched down two different times before putting it into the refrigerator overnight, then letting it sit some more at market at more room temperatures, until I thought the dough had fermented enough to be made into a pizza.

Norma