"Dueling Battle" with Pepe's frozen dough and Peter's clone of Pepe's dough

Peter (Pete-zza) helped me to clone the Pepe's frozen dough ball by using his calculations from the Nutrition Facts, research on the FDA using carboyhydrates, and other ways of cloning a dough and also using hydration tests and gluten mass tests to determine the type of protein flour which might be used.  I sure never would have been able to do this without Peter.

The Pepe’s dough ball and the Pepe’s clone dough ball today both fermented differently, but both pizzas baked about the same, had the same bottom crusts, oven spring and same rims. The only other real difference was that the Pepe’s clone was a little more salty in the rim when tasted. I don’t know why that was, but Steve and I like the little saltier rim better. Two of my taste testers couldn’t tell any difference in both pizzas. We all enjoyed this pizza and now I am not sure if I would like to sell this Pepe’s clone pizza at market or not. I placed a few slices in the heated humidified cabinet and they held up well.


I am not sure, but think my Pepe’s clone might have fermented differently because I had used cake yeast that was frozen before this experiment.

I must say Peter, I think you have cloned a dough again. Congrats! :)  You sure are the master of cloning doughs!

These are the videos taken by Steve (Ev) of cutting both pizzas with a pizza cutter.


http://www.youtube.com/watch?v=TCEvgjNQieM

http://www.youtube.com/watch?v=Q1tpovL8mSU
Norma