Another attempt at a Home Run Inn pizza

This post is dedicated to Peter that helped me understand how to make this crust and pizza.  I followed Peter’s instructions this time.  I sure don’t know how I did, but the crust and pizza were delicious.  The rim crust was so flaky that when I pinched it with my tongs after the pre-baked it want to crumble.  There seemed like they were layers and even the middle of the undercrust just melted in my mouth.  I sure never though I would taste a crust like this.

I used the same weights for the sauce, mozzarella and pepperoni as my last attempt and also used the same brand of sauce, mozzarella and pepperoni.

I did have a problem with my camera though.  I never turned on the flash since it is a fairly new camera and somehow must have turned it on mistakenly to stay on.  A lot of the pictures then became too bright, so I had to delete them.  I finally got a big glass of wine and tried to figure out why the flash was going on in each picture.  I did get it turned off, but that was when the pizza was in the oven.  Now after I tasted the pizza it is on to another big glass of wine.  Hope I don’t post something weird tonight from drinking too much wine.

I still have to learn more about this pizza and also how to flute the edges better.

Norma

Another attempt at an HRI pizza, it didn't go too good

This is what happened on my next attempt on a HRI pizza.  All didn’t go well.

I put the dough ball between pieces of cut wax paper like my mother does when she rolls out her pie crust recipe.  I rolled until the dough ball was 13”, then docked the dough.  The dough was easy to roll out.  I kept the wax paper on the dough and set it beside my oven that was turned on and let the dough proof, or temper for 20 minutes (I put the waxed papered dough on the disk, so as not to try and disturb it when I was moving it).  I didn’t let the skin temper in the small dough ball bake test.  It can be seen after the temper time how much the dough rose on the one photo.  When I went to remove the skin from between the wax papers the dough wanted to stick some and then I had a problem trying to move the skin to the disk.  I think when I try this again, I won’t keep the skin in between the wax papers when trying to proof, or temper the skin. The skin then wanted to fold over some when moving it, so I know my TF wasn’t right.  I also saw then there might be a sticking problem on the disk while I tried to arrange the skin on the disk the best I could.  I tried to flute the edges of the skin the best I could at about one 1 inch so the finished skin would be 12”.  The edges did stay up while being fluted.

The dressings weights I used were 4.5 ounces of the Classico sauce I used last week, 10 ounces of the Guernsey’s LMPS mozzarella and 14 slices of my regular pepperoni which weighed 1.2 ounces.

The skin was pre-baked for 15 minutes.  I then removed the pre-baked skin from the oven still on the disk and dressed it.  I saw then that some dough has gotten caught in the holes of the disk but didn’t want to try and move the pre-baked skin at that point.

When I tried to remove the pizza off of the disk there was a sticking issue, and the one end part of the pizza split.

There looked like there were some layers, but not enough in the crust in my opinion.  The edge rims were flaky though and the pizza did taste good in my opinion.  The bottom crust did brown okay this time.

Norma

A few more pictures of Detroit style pizzas

These are just a couple of photos of Detroit style pizza made on Tuesday.

Norma