The Buddy’s clone tempering of the dough and the final pizzas went much better two Tuesday ago. It seems like about 45-60 minutes in the Hatco Unit is about the best tempering time so far. The temperature of the Hatco Unit was between about 85-95 degrees F. I didn’t change the temperature on the Hatco Unit, but watched how the temperature fluctuates. It seems like when tempering the dough in a steel pan for a lot longer, the dough seems almost overproofed, but will have to watch that more.
I also found the Hatco Unit is good for tempering the doughs in the steels pans for Greek style pizza. A couple that are regular customers came and wanted to purchase a whole Greek pizza about 6:00 PM last evening and along with tempering the dough in the steel pan in the Hatco Unit for about 25 minutes, the Greek pizza was made from start to finish in about 45 minutes. I also tried the Hatco Unit for tempering cold (right of the pizza prep fridge) regular NY style dough balls yesterday and in about 15 minutes they are warmed up enough to make them really easy to open. I don’t know why I didn’t think of using the Hatco Unit for them before. I guess I will always have those doh moments.
The Buddy’s clone pizza was sauce yesterday a little differently. I didn’t sauce in exactly two or three racing stripes, but more or less dropped the sauce in different places, except in the one Buddy’s clone pizza. That method seems to work better in the sag issue I had. The one dough ball in the steel pan seemed like it was tempered too long and then it had hills and valleys in the height of the top of the pizza, but the crumb didn’t sag from the addition of the sauce. I still have a lot to learn about tempering this style of dough and how to apply different dressings, but overall it went better Tuesday.
Norma
http://www.pizzamaking.com/forum/index.php/topic,21559.msg231042.html#msg231042
