My Detroit-Style Dough Formulation - Baker's Percentage

Posted by on
For the past few years, I've been toying (well...a little bit more than toying!) around with a Detroit-style dough formulation that was based solely on this formulation from PizzaHog on the PizzaMaking.com forums.  But, the dough was never quite 'enough' to fill the pans to all four corners.

So, over the past few months, I've taken to the baker's percentage calculator (Thx, NYU!) to 'up' the size of the total dough ball in volume, but keep the percentages equal.  So, I've take the flour up from 273 grams to 300 grams and the calculator factor'd the rest.  With the extra 25 grams, the skin flows out to the corners and fills up the pan all the way.

The past few times I've made pizza at home, I've had to turn to the calculator each time I wanted to make pizza.  Now, I'm planting this here on the blog, so I can turn to it when necessary.


Comments

Post a Comment

Be nice to each other here.

Popular posts from this blog

Lou Malnati's Salad Dressing Recipe as Published in the 60's

Posted by on
Image
Earlier this winter, I wrote about the old Lou Malnati's menu and mentioned that as I was waiting around for my pie to finish up, I spied an old Chicago Tribune article posted on the wall that included the original Lou Malnati's Italian Salad Dressing Recipe.  The Tribune reporter called it "prized".  We were set to host a little pizza party over the weekend, so I figured I'd give it a shot.  Here's the article as seen through my mobile phone's camera. I'm not a wine drinker, so the fact that the recipe called for Burgundy wine didn't strike me as odd.  I went shopping at Angelo Caputos in Addison - a really incredible shopping experience - and when I got to the wine section I found Burgundy wine was carried ONLY in those HUGE jugs.  And they were dirt cheap.  The only issue is that needed just 4 ounces.  We ended up with a whole-lotta-wine that Nat won't drink. I've taken the recipe and modified it a bit by eliminating the percentage
Read more

Tom Thayer's Italian Beef Recipe

Posted by on
Image
TOM’S TAILGATER ITALIAN BEEF COURTESY OF Steve Dahl  and  DAHL.COM Ingredients: One 3 ½ to 4 pound boneless beef chuck pot roast One package of Zesty Italian Salad Dressing and Recipe Mix One 16 oz. jar of hot giardiniera One 16 oz. jar of mild giardiniera One dozen baguettes (French rolls) Directions: In a four-quart Crock-Pot, pour in one bottle of giardiniera. Place the roast on top of the layer of giardiniera. Sprinkle the salad dressing mixture on top of the roast. Add the second bottle of giardiniera to the top of the roast. Cover Crock-Pot and cook on high for 6 to 8 hours. When fork tender, shred the roast in the Crock-Pot and allow it to combine with the other ingredients. Slice the baguettes in half and pile on the beef and giardiniera mixture. ------------------------------------ For the babe's baptism party, we hosted a collection of family and friends back at our house after the church proceedings. We ordered some of the food from Maggiano's in
Read more

Walnut vs Tree of Heaven vs. Sumac Backyard Identification - June 2020

Posted by on
Image
That's a look *up* from the ground through a young, skinny tree limb as well as a larger, more mature (and confirmed) Black Walnut tree.  The leaves, from a distance look similar.  Back last year, I mentioned that I wanted to try to identify if a couple of young trees were worth keeping or if I should remove them.  And, knowing that I wanted to hold myself accountable, I included it as #15 on my to-do list for the yard this year . After poking around on the web in various places , I think I've settled on this clear cut detail that I found on r/WhatIsThisPlant on Reddit :  Walnut tree leaves have no notches.  Tree of Heaven (an invasive tree), do.  From u/blacksheep998 : Ailanthus has a small notch at the base of it's leaflets. Black walnut leaflets, while slightly toothed, lacked that distinctive nub. So, that's first thing to check:  Does the little tree leaves have those 'thumbs' or notches?   *Looks closer*... Sure, enough.   Thumbs are pre
Read more