Hobart 20 qt. mixer mixing NY dough dough

There were 4 batches of dough that the final dough temperatures were taken today. The last batch was a Detroit style dough. I would have thought the final dough temperature for the Detroit style dough batch would have been higher than the boardwalk style dough batches because of the rest period and mixes on speed two.

The yeast for the boardwalk style doughs and the Detroit style dough batches were weighed on the small scale. The first IDY was also weighed on the larger scale. It looks like it didn't matter which scale was used for the IDY.

Some of the other photos show how soft the dough becomes when it sits on the bench a little. It also stretches not long after being mixed. Some of the photos shows oiled bagged dough balls, oiled dough balls, and one dough ball that was not oiled.

Three videos were taken of the Hobart mixing the dough if anyone is interested. The mixer is on speed one. The first video shows the mixing of water, flour, IDY, sugar and salt. The second video is after the oil is added to the dough. The third video is almost when the dough is finished mixing.

http://youtu.be/N5mJGWiK_nA

http://youtu.be/gxkepIO_uI8

http://youtu.be/nxOawlBRNxs

Norma

Another experimental pizza dough with Sprite (NY style)

Another attempt was made at using Sprite in a pizza dough.  This time I tried 2.5% of the formulas water.  The dough ball was very easy to open.  The rim crust was moist, and had good flavor in little less than a one day cold ferment.

Norma

How to make a good NY style pizza crust with Sprite

These are the photos of the dough and pizza made with 3% of Sprite to replace some of the formulas water.  The dough was a lot softer than the same dough made with just water.

I really liked the part that the dough ball opened so easily in a one day cold ferment.

The rim crust was nice and moist. The rim was smaller than the usual rims I make when I open dough balls. I didn't do anything different to create the smaller rim. It was because the dough just formed into a skin without much of any elasticity.

I am not quite sure of what the small amount of Sprite does to the dough.  Will have to do some more experiments.

Norma

Bar style pizza in the Blackstone oven unit..Something like Star Tavern pizza

A dough was mixed this morning for a Star Tavern attempt, or bar style pizza. The small amount of ingredients came together nicely with only the flat beater on speed one. The dough ball sat out at room temperature. I was busy outside so I could not use the dough ball when I wanted. I didn't think it would really matter though because the dough ball was going to be rolled out. Coconut oil was used to grease the pan.

The bar style pizza was dressed with sauce, Bella Fran low moisture whole milk mozzarella and cheddar. Raw Italian sausage was placed on the pie and also some fresh oregano from my garden. Basil was applied after the bake.

Norma