Next Attempt at a quick Buddy's clone pizza

I took the temperature in the oven (where the dough was tempering in the steel pan) and it was 95.8 degrees F (that was with the oven light on). I was trying to get the dough to proof in 2 hrs. (with the punch down) and it did seem to work well. The dough was nice a bubbly both times and smelled really good.


I used 8 ounces of the Eddie’s brick cheese again and 4.7 ounces of November’s sauce combined with market sauce. There would have been enough of November’s sauce leftover, but I accidently hit the container with the sauce in the fridge and the sauce container flipped and then the lid came off. I had a mess in my fridge and even some of the sauce hit my shoes. That is why I had to add some of the market sauce. The oven was set right under 500 degrees F and the pizza was baked on the bottom rack. The pizza took a about 14 minutes to bake. I don’t know where my brain was, but it took me 3 1/2 minutes to weigh the baked pizza. It weighed 1 lb. 4.5 oz., or when I changed the scale to grams it weighed 581 grams. There was a little cheese that dripped in the steel pan that wasn’t weighed. I only used the screen to weigh the pie this time and I made sure I did tare that out and also the mixing bowl it was sitting on.

I don’t know why the rim crust got higher this time. I don’t know if it was from the flour, or how I tempered the dough in the oven, or something else, but it can be seen on the ruler the side crust did get higher.

The Buddy’s clone attempt came out of the oven at 6:55 PM.

The crumb on this pizza was the best yet, in that it was nice and airy and very tender to eat. I sure don’t know why that was either.

I am happier in this Buddy’s attempt then other ones, but sure don’t know what I did that was so different. Since this was such a very fast pizza from beginning to end, I wouldn’t have thought the taste would be that good. I am glad the bromated Occident flour was calling for me to try it today. Now if I can only repeat what I did.

Norma