http://www.youtube.com/watch?v=mbZWoq_Kz3o
Video taken for another attempt for dough in the mixer. 5/14/2010
http://www.youtube.com/watch?v=h7ZpaOueAeQ
This is the formula I used to mix the dough.. The formula does have 3% oil. I used a blend of Canola & Soybean, because that is what I had at market. I was surprised how soft the dough became after mixing, with the lower hydration. Mack’s dough did look moist, before they placed them in the flour. Since this dough was for 16" pizzas at the thickness factor of 0.07817, and I weighed a single dough ball out at 0.98 lbs, I was wondering when I looked at the dough balls how small there were. When I went to Mack’s and saw their dough balls, they looked so much larger. I know they were for 18" pizzas, but couldn’t imagine how much more dough they might be using for one pie. Mine looked tiny in comparison. I appreciate your advise.
16" pizza
Flour (100%): 1360.96 g | 48.01 oz | 3 lbs
Water (57%): 775.74 g | 27.36 oz | 1.71 lbs
IDY (0.20%): 2.72 g | 0.1 oz | 0.01 lbs | 0.9 tsp | 0.3 tbsp
Salt (2%): 27.22 g | 0.96 oz | 0.06 lbs | 5.67 tsp | 1.89 tbsp
Vegetable (Soybean) Oil (3%): 40.83 g | 1.44 oz | 0.09 lbs | 8.99 tsp | 3 tbsp
Sugar (1.5%): 20.41 g | 0.72 oz | 0.05 lbs | 5.12 tsp | 1.71 tbsp
Total (163.7%): 2227.89 g | 78.59 oz | 4.91 lbs | TF = 0.07817
Single Ball: 445.58 g | 15.72 oz | 0.98 lbs
May 16, 2010 made another attempt for a Mack’s pizza.
I tried another Mack’s clone today. I almost needed to call Forum Control again, because there were some problems. More on that later.
I let the dough sit out at room temperature for 3 hrs. The ambient temperature in my kitchen was 72 degrees F. I forgot to bring my infrared thermometer home from market, so I didn’t have any way of telling what the accurate temperature of my oven was. If I had to guess it was somewhere around 500 degrees F. The oven was heated for 1 ½ hrs. The pie was baked on the top rack on the 16" pizza stone.
I weighed the sauce and cheese. I first weighed the sauce and the weight was 7 oz. I decided after I was dressing the pie that it didn’t seem like enough of sauce, so I weighed out another 1 oz. The cheese was weighed at 9 oz. I didn’t weigh the unbaked pie, because I then knew what weighs I had used. I didn’t add up the weighs at this time. The baked pie weighed 1 lb. 109 oz.
I did remember to bring home a bigger peel. When I went to load the pie into the oven, somehow the pie slide off the peel and the edge went off the stone, again and it just stuck there. Well I knew I was going to have another mess. This mess was bigger than the last mess. That is when I thought I needed to call Forum Control..Help!!!! Well, after baking the pie for a little while the cheese and sauce went off the edge and the smoke alarms kept going off. I did try to put towels over them, but had to watch the pie. This even continued after I removed the pie from the oven for a little while. This pie took a little over 5 minutes to bake.
On the pictures it can be seen where the crust went off the stone a little on two sides.
More pictures of reheated slices 5/19/2010.
Norma
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