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

Next attempt at making a Buddy's clone pizza with Pete-zza's help..start to finish 4 hrs. 45 minutes

The pizza was baked 4:45 hrs. after the dough was stretched in the steel pan. I watered down November’s sauce a little and used 3.8 ounces of sauce on this attempt. The pizza after it was right out of the oven weighed 1 lb. 4.1 ounces, or 568 grams. It can been seen what scraps were leftover in the steel pan. I tried to weigh the scraps and they weighed 0.80 gram, but I will get more scraps out of the pan when I wipe it with paper towels. The thickness of the pizza can kind of be seen by the ruler.


This attempt was baked right about 500 degrees F on the bottom rack in my home oven. It took exactly 15 minutes to baked the pizza.

In my opinion the pizza was very tasty. I ate two slices. The caramelized edges were really good. I had a bottle of Hop Devil with the two slices.

Norma