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 a Home Run Inn Pizza

This was my next attempt at an HRI pizza today.  I used the skin that I had fermented for two days.  It kind of surprised me that the skin didn’t rise much at all in the two days it was in my refrigerator.

I had a loading error, I guess because I didn’t flour my wooden peel enough.  I only dusted my wooden peel lightly with flour.  A little of the cheese and one pepperoni slice fell off when I went to slide the pizza off of the wooden peel.  I did retrieve the pepperoni slice with my tongs from the bottom of my oven and put it back onto the pizza.  Where the cheese melted it left a mess on my pizza stone.

The pizza was baked at 490 degrees for about 14 minutes.  I did have to turn the hot pizza stone while it was in the oven to get the struck cheese unstuck before I could rotate the pizza.  I thought there might be more layers when the bubbles began to appear at the beginning of the bake.  The pizza weighed 725 grams after the bake.  I used 10 oz. of the Foremost Farms LMPS, 4.5 ounces of Full Red, and 14 slices of Ciao pepperoni.  The pepperoni weighed 1.2 oz.  I also sprinkled a little oregano on the pizza before the bake.

I thought the HRI attempt was very tasty and it did have good bottom crust browning and also some rim crust browning.  I thought the rim crust had a little bit of chew and also was crunchy, but the crunchiness was very easy to bite.

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