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

Papa Gino's attempt 9/25/2012

I really don’t know how the attempt went with the Papa Gino’s clone pizza yesterday, because I haven’t really seen a lot of pictures of Papa Gino’s pizzas and also never ate one.


Steve and I weighed the cheese blend, sauce and cornmeal. I don’t recall seeing on this thread of how much oregano to add to the cheese blend. We used Greek oregano and added it to the cheese blend. I used Nasonville cheddar that I had purchased at Bova because I didn’t want to open a new loaf of AMPI mild cheddar I got from my distributor yesterday just for one pizza.

The dough balled was warmed-up for a little over an hour. I think it could have been warmed-up longer, but we were busy yesterday and figured I better try to make the pizza while we had time. The pizza was made about after 72 hrs. after mixing the dough. I tried to form a small rim, but I don’t think the rim is as small as a rim on a Papa Gino’s pizza. I also don’t know why the rim wanted to bubble some. The crust under the cheese wanted to bubble some too. The skin didn’t want to stretch back and I had planned to measure the pizza to see if it was 14” right out of the oven, but forgot because I had a customer to wait on.

Steve and I were also surprised that there were speckles in the dough ball after such a short fermentation at lower temperatures. I don’t recall seeing speckles in a dough ball before in this short of a fermentation time. The added VWG couldn’t be tasted in the crust.

Norma

Another attempt at a Mack's pizza 8/2012

The dough ball looked normal to me yesterday and Steve did weight it before we made the Mack’s attempt. Steve said to me he didn’t see how I got so confused about the TF on Monday night. I explained the story of why I thought I might have be confused. The dough ball weighed 1 ¼ lbs. We also weighed the shredded AMPI mild white cheddar before it was applied and it was 8 oz. We didn’t weight the Ganig sauce, but sure thinned it down a lot. I thought it looked neat how the thin sauce just blends in with the cheddar.

Kyrol flour and a lower TF were used for this experiment.

The dough ball sure opened well, and could be tossed and twirled with no problems. The pizza baked fine, but there were a little too much crisp to the bottom crust for Steve and me. The slices sure were thin, at least in our opinions. The crust did taste much better than the last slices of Mack’s pizza I had though.

I find this whole process interesting, because I really don’t think we would have had to applied the whole 8 ounces of cheese and with the sauce being so thin, would think this would be a much cheaper way of making an 18” pizza with less cheese and also less sauce (when it is thinned down). I am curious about who might have come up with this idea for applying cheese and sauce. Whoever came up with these ideas sure knew what they were doing.

Norma