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

Of course my test dough ball was ovefermented.  Until I ran to our local Country Store and purchased the John F. Martin LMPS mozzarella and purchased other things I needed the dough ball had developed a big bubble on the top of the dough ball.  I just pinched that bubble until it went down in a couple of places. The John F. Martin LMPS mozzarella I purchased in one slice cut off from a bigger loaf of mozzarella and then grated it myself.  I also purchased a small package of the same mozzarella already shedded to try at another time.  I left the dough ball in the fridge until I was ready to roll the dough ball out.  I used my wooden peel again to roll the dough on and it rolled out very easily again.  I also used the docker to dock the skin right on the wooden peel.  The temperature in my kitchen when I was rolling out the dough and letting the skin on the dark disk was 79 degrees F.  The skin went into the oven on the dark disk at 1:30 PM.  

I saw the skin wanted to make dimples again in the outside diameter of the dark disk after it sat for a little.  I left the skin sit at room temperature for 15 minutes before dressing it.  The pre-bake of the skin was about 4 minutes at about 490 degrees F and the bake of the dressed pizza was at about 20 minutes at 435 degrees F.  I did use the next higher oven rack this time to do the bake.

The crumb and rim of the pizza this time was more tender than my other attempts and I liked that very much.  There was a little bit of flakiness, but that certain right flakines is still eluding me.  The crust did taste good, but I found it odd that the dough ball didn’t have the yeasty smell like it did in my last attempt with IDY.  The center slices didn’t have much of any gum lines.

Norma