Another Home Run Inn Pizza Attempt

This is how this attempt went on an the HRI clone dough and HRI clone pizza.

The dough ball didn’t double in size by the measurements of the poppy seeds spacing, but the dough ball did look fermented enough. The dough ball was taken out of the fridge at 6:30 PM and I thought I would first try to roll the dough out to a skin a little and then try to press out the skin by hand.  After rolling for a little I tried to pressed it out the rest of the way and even tried to pick it up and stretch by hand, but as can be seen there wanted to be two tears in the skin, so I finished rolling the skin out to 13”.  I rolled to 13” to see if a thinner crust might be able to be crisper on the bottom crust.  I first folded over the edges of the rim and then fluted.  The skin was docked before fluting.  The skin on the dark disk was tempered for 20 minutes at room temperature at about 70 degrees F.  A couple parts of the fluted rim wanted to fall some so I pushed them back up and fluted those parts again.

The pizza was dressed right after the skin was tempered.  Until the sauce and mozzarella were applied the one side of the fluted rim wanted to sag down, so I fluted that again.  Until the whole pizza was dressed the fluted edges seemed to behave better, in that they did stay upright then.  I didn’t use a lot of bench flour when rolling, so I don’t know if I would have used more bench flour if that might have made the fluted edges stay upright better.  I could see that even before trying to flute the skin that it was going to give those dimples right near the edges of the dark disk.  I don’t know if more flour would have been used when rolling if that would improve those dimples either, but I did see that the longer the fluted skin sat out the more it wanted to stay upright without sagging.

The pizza was dressed with a hot sausage I had purchased at my local supermarket on sale for .99.  The amounts of ingredients used on this pizza were 7 ounces of the hot sausage, 6.5 ounces of LMPS mozzarella, 14 slices of pepperoni, 1.1 ounce of diced green peppers and 4 ounces of sauce.

The pizza was baked on the second to the top rack of the oven at 425 degrees F for 15 minutes, then I removed the bottom rack and put it on the top oven rack position for the last 2 minutes because the cheese wasn’t browning enough.  I would have put the top rack in at first, but I thought it would be too close to the pizza for me to be able to watch what was going on in the bake.  Total bake time was 17 minutes.  The fluted edges did stay upright in the oven, with no sagging.  The edge crust got a little too brown.  There was no real gum lines as can be seen in the photos.  The baked pizza was 11 ½ “.  I liked the thicker rim crust better than when I fluted thinner in the looks and taste.  The bottom crust didn’t seem any thinner to me though.

The HRI clone pizza did turn out very tasty in my opinion, in that the crust did have a good taste and the bottom crust and fluted edges were flaky.  I sure don’t know though if they were flaky enough, since I never ate any real HRI pizzas at their pizzerias.  I did really like the combination of toppings on this pizza.  At least I also found out a pre-bake of the skin really wasn’t needed to make a decent pizza.

Don’t mind my fingers because I was outside working today, so my fingernails aren’t in the best shape.

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

First Home Run Inn Pizza Attempt

These are the ingredients I use for toppings and the rest of the process.  The pizza was dressed on the wooden peel and then it was deposited HRI onto the disk that was already heated on the pizza stone.  The dough was open by hand and rice flour was used on the wooden peel.  The one problem was the bottom crust didn’t get brown enough.  I did try at the end of the bake to take the pizza off the screen and put it right on the pizza stone, but don’t think I did it soon enough.  The crust was flaky (if I understand what a flaky pizza crust really is), but since I never have eaten a real or frozen HRI pizza, I have no idea if my attempt was any good.  I think this attempt could have been baked the whole way on my pizza stone, but am not sure.  There appears also to be what is somewhat of a gum line under the dressings.  Since the pizza crust became cooler the crust got flakier.

Of the thin crust pizzas I have tried so far this was the best for my tastes.  It was tender in the middle of the crust.

Norma