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

Briess sweet sorghum syrup in the Lehmann dough to replace the sugar 7/24/2012

These are the results of the experiment with the Briess sweet sorghum syrup and the pictures, that Peter set-forth the formulation (to replace the sugar) in the one day cold ferment Lehmann dough.


The dough fermented a little more than I would have thought in one day. I used a bigger plastic container because the dough was for a 18” pizza. The dough ball set out at room temperature for about an hour. It was hot and very humid at market yesterday. The dough ball opened well. When the pizza was baking it seemed to have good oven spring. I placed a screen under the pizza near the very end of the bake, because I was not sure if the bottom crust was browning too much. I really now don’t think I would have had to place the screen under the pizza at the end of the bake, but I am not sure.

The rim crust didn’t have a lot of browning, but the rim crust was moist. The bottom looked like it had browned enough but I thought the bottom crust was a little to soft, but Steve liked it. My great-granddaughter was at market yesterday and she ate a slice and said the pizza is delicious. I had to laugh when she said that, because she is only two years old.

Norma

One day cold fermented Lehmann dough pizza baked in my BBQ grill 7/21/2012

I mixed a one day cold fermented Lehmann dough Friday and used the same formulation I am using for market, but did not add sugar in the formulation. I used a TF of .085 Since I was going to do the bake in my BBQ grill, I didn’t want the bottom crust to burn, and knew the temperatures of my BBQ grill can go higher.

The dough was mixed by hand and coated with olive oil and was for an 11“ pizza. Kyrol flour was the flour used. The dough ball cold fermented for one day.

I turned the BBQ grill on and let it heat-up for a hour. The second time I went to put some cherry wood chips in the back of the firebricks, (some on the oven grate and part on the firebricks) somehow I pushed the one back firebrick away from the other firebricks with my metal spatula. I had to get that firebrick back into place so I could bake. I already had the pizza dressed and hoped while I fiddled around with that one firebrick the skin wouldn’t stick to the wooden peel. I had to get various stuff to try and get that firebrick back and the BBQ grill was hot. I finally succeeded getting the firebrick back into place and the pizza didn‘t stick to the peel. I did purchase a new smaller wooden peel and didn‘t have to use the one I had to rig up the last time I baked in my BBQ grill.

For the dressings 6-in-1s were used for the sauce, Grande blend of mozzarella, cheddar and provolone cheese (that Bob1) had given me, tiny peppers from my garden and small tomatoes from my garden. After the bake fresh basil was added.

The bake of this pie was about 4 minutes. The bottom started to brown before the top crust was finished baking, so I used an upside down cake pan to finish baking. I thought the bottom crust of this pizza did look like a Neapolitan pizza. It was even kind of foldable after it was taken out of the BBQ grill. After I ate two slices the crust did become more like a regular NY style crust after it did cool down. The crumb was moist.

I really enjoyed this pizza. I also really enjoyed the Grande blend Bob1 gave me. The flavors of the three cheeses went together well. Thanks Bob for letting me try the Grande blend of cheeses!

The first picture is right after the dough ball was balled and the second picture is of the dough ball this morning.

Norma