Another BBQ mod grill pizza 8/19/2012

Well, it was back to the BBQ grill one day cold fermented Lehmann dough again today. I had thought the grill tank propane was low, but wasn’t sure how low it was. I decided to go ahead and try and not change the propane tank. After the grill was supposed to be heating up for an hour, I went outside and wouldn’t you know the tank was out of propane. So it was dragging the full tank of propane around and trying to get the BBQ grill out from the deck. With all the firebricks on the grill the grill is pretty heavy. At least I know I won’t run out of propane for awhile now. I also forgot my IR gun at market, so I have no idea of what temperature the firebricks were when I baked the pizza. This dough was made with Kyrol flour and I didn’t include the sugar this time. This is my same market dough, but without the sugar.



The Lehmann dough ball sat out for an extra hour on the kitchen table because of the grill problem and fermented a little more than I wanted it to.

The one day Lehmann dough pizza was topped with Classcio crushed tomatoes, a blend of Italian Grande cheeses, yellow pear tomatoes. cherry tomatoes and one pepper from my garden. After the pizza was baked fresh basil was applied. I didn’t use anything with the Classico crushed tomatoes and they had a nice bright red color and also a nice flavor with nothing added.


The first picture is of the dough ball after it was hand mixed. I had a little loading error and loaded the pizza a little back too far on the firebricks and it touched the behind firebricks, but other than not being perfectly round it turned out well in my opinion. The crust tasted just about like a Neapolitan crust. The bake time was 3 minutes. Since I don’t have a WFO, but my BBQ grill mod works out okay for me, because I don‘t bake a lot of pizzas outside. What a difference in the taste of this crust compared to when my pizzas are baked in the deck oven.

I think the next time if I try another attempt I will use a thinner TF, or a dough ball that weighs less.

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

Papa Dino's pizza (using their dough ball, sauce and cheese) 7/24/2012

I used the Papa Dino’s frozen dough ball yesterday to make a pizza. I had frozen the dough ball for a 12” pizza the next day after I purchased it. I took the frozen dough ball to market on Monday, and just had it in a plastic bag, and then placed it in the deli case . Until yesterday morning it didn’t look like the dough ball had fermented any. I removed the dough ball from the deli case and left it at room temperature (which was hot) for about 3 hrs. It still didn’t look like it fermented much, but the dough ball did soften up. I probably should have used the dough ball sooner to make pizza, but wanted to get an idea of about how much yeast was used in a Papa Dino’s dough ball, if I could in watching how it fermented. I know freezing the Papa Dino’s dough ball didn’t help the yeast and probably killed some of it. I still have no idea of how much yeast Papa Dino’s uses in their dough formulation, but would guess it isn‘t a lot.


I tried to press out the dough like the pieman did at Papa Dino’s and also apply the cheese and sauce like I saw him do it. For some reason the pizza wanted to stick to the peel a little and didn’t want to launch exactly right. I think it might have stuck because the dough ball then felt moister. I think the pizza did bake faster than Papa Dino’s and then the resulting crumb was moister, even though the rim was fairly flat. Steve and I thought that the dough could have used more salt.

My friend, and a customer of mine, was at Root’s last evening and remembers Papa Dino’s pizzas. He said the pizza did taste like a Papa Dino’s pizza, after I gave him a slice. He also hasn’t eaten a Papa Dino’s pizza for awhile.

I think the next time I attempt a Mack’s pizza the sauce is going to be a lot thinner, something like Papa Dino’s. At least Papa Dino’s sauce did help with how I might prepare the Mack’s pizza sauce thinner the next time. I think I learned something new from Papa Dino’s sauce.

I sure don’ know how the Groff’s decided on what kind of pizza to make, but think the Papa Dino’s pizza must have some kind Trenton roots, in how the sauce and cheese are applied.

Norma