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