Best De Lorenzo's Pizza Attempt

The Sloan clone dough ball developed a bubble on the top at one place while it was in the deli case. When the dough ball was taken out of the deli case I did pinch the bubble to deflate it. The dough ball sat out to warm up for about 1 ½ hrs and no more bubbles formed on the top. There were no fermentation bubbles while pressing it out. The Sloan clone dough balled pressed out okay. The dough ball didn't have great elasticity or extensibility though. The temperature at market yesterday was about 94 degrees F or a little hotter right next to the oven and was very humid. Since it was very humid, like it is sometimes in hot weather at market, flour wants to stick to the work bench and on my hands more than usual. I knew I would not be able to open the dough ball more over the marble table with trying to slide it around a lot because of the sticking flour and because the dough is so thin. I did the best I could though and finished stretching by hand to a finished skin size of 14” The Sloan clone dough pizza was dressed with Sorrento part skim mozzarella that I grated and a blend of Red Pack tomatoes crushed and 6-in 1s. Olive oil was drizzled over the top of the dressings before it went into the oven.

Steve and I tasted a piece the Sorrento part skim mozzarella and we thought it had a good taste. The Sorrento part skim mozzarella really wanted to get soft quick at those higher temperatures and we did leave the Sorrento part skim mozzarella that I grated in the pizza prep fridge until I started to open the dough ball.

The Sloan clone dough pizza baked well at my oven temperatures and the rim was oiled near the end of the bake. After the bake more olive oil was drizzled on top of the pizza. As I posted in my last post the pizza was crisp and crunchy across the whole pizza after the bake. The bottom of the crust did brown well too without any sugar. Steve and I wondered how such a thin pizza with not many dressings takes so long to bake.

The photos show more how the bottom crust looked, but the rim crust was really darker than it appears on some of my photos. The semolina side of the dough was used as the bottom crust and we didn't taste any semolina or see it on the baked bottom of the pizza. The semolina did stick to the bottom of the dough ball. The rest of the semolina on the bottom of the plastic container did not stick to the plastic container even though there was some condensation on the lid of the plastic container. The remaining semolina in the plastic container could have been easily dumped out.

As I posted before the Sloan clone dough made a pizza that reminded me of of the pizza Trenton Bill and I ate at De Lorenzo/Robbinsville. I think a little more salt could have been added though and am not sure if the Sloan clone dough formulation mixing was enough.

Norma

Another Attempt at Making a De Lorenzo's Pizza

The De Lorenzo/Robbinsville/Hudson clone dough ball didn't develop any bubbles on the top of the dough ball while it was in the deli case. It did develop a bubble after it was warm up for 1 ½ hrs. at the ambient temperatures at market.

The De Lorenzo/Robbinsville/Hudson clone dough ball from Peter's formulation did have fermentation bubbles when pressing it out. I could pressed it some and slide it while draped over the marble table, but not a lot because of the sticking flour issue. The skin was then stretched by hand to 14”. The semolina side of the skin was also used as the bottom of the pizza.

The same dressings were used on this pizza, but more mozzarella was used and the sequences of adding the olive oil was the same. The Sorrento part skim mozzarella does want to clump fast when at warm room temperatures even though I also left the Sorrento cheese in the pizza prep fridge until I was ready to press out the skin. The Sorrento part skim mozzarella the way I purchased it is very soft when grating too. The bottom crust did brown on this pizza too, but not as much in my opinion. The bottom crust was not crunchy and crispy like the the other pizza was right after it was cut and cooled down. The edges of the bottom rim crust were somewhat crispy.

Norma

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