by increasing the TF to 0.15 and decreasing the salt amount to 1.75%., since 1.75% is usually the normal amount of salt I use in my pizzas. I also omitted the corn oil in the formula. The rest of the formula was kept the same. I used Superlative flour as the flour.
I mixed the dough in my Kitchen Aid mixer, and balled and cold fermented for a little over a day. The dough ball was left to warm-up for about an hour. The dough ball then was pressed some on my marble slab, then open a little to fit in my 12”x12” square steel pan. I then put aluminum foil over the steel pan, and left the dough proof for about a hour. The pan was oiled with 1 tablespoon and 1 teaspoon of corn oil. I used a paper towel to spread the corn oil on the pan, so there was some of the corn oil on the paper towel.
Steve and I weighed the sauce, Grande cheese, and pepperoni that went on for the dressings. The sauce weighed 3.4 oz, the Grande cheese weighed 7.5 oz., and the 16 slices of pepperoni, which weighed 1.30 oz. The pizza was baked at about 492 degrees F, on the deck for about 9 minutes 11 seconds.
Steve and I never tasted a real Jet’s pizza, so we have no idea if this attempt did taste anywhere near a Jet’s pizza. I also don’t have a conveyor oven like Jet’s uses, so I know my pizza would be different than Jet’s that does use a conveyor oven.
I might try Occident flour as the flour in the same formula next week.
Norma
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