Another Pizza Dough Conversion
It has been a while since I have posted. I am trying to get back into learning again.
I have been debating on posting, for quite a while, because I was hoping I could figure it out on my own, but I don't understand the science behind it.
I do feel better after seeing all the other requests for conversions.
The all-purpose flour (not 00) and semolina used was always North Dakota Mills' Dakota Maid. The honey was Ed's Honey (a local guy here) and the yeast was Red Star in the foil vac packed bag. The oven used was a very large gas fired brick oven, the pizza's normally took about 9 minutes to bake. The oven was usually set at 550 when I started, but I got more adventurous and set it at 750. When we felt like it, we would burn wood at the back of the oven for a smoke flavor.
Making this dough became an every day robotic process. I used an old large hobart floor mixer with a carbon steel hook and bowl. The bowl and hook was always oiled with olive oil.
At home I have a 7qt KitchenAid Commercial Mixer with stainless bowl and dough hook. I am trying to get the recipe down to something that will fit that mixer. Ovens that I would be using this for would be a Bluestar French Door oven with the built-in stone, a 30" Miele M-Touch oven and a Large Big Green Egg.
These are the notes I remember and scratched down one time trying to explain it to a helper.
Here is the recipe:
How to make Dough:
Make sure your bowl and hook are cleaned and oiled
2” full pan:
Tare out pan first
4.2 lbs Miller Lite Cans (5.5 cans, squeeze foam out (66oz)), Tare
1.4 lbs Honey, Tare
1 Lb Olive Oil, Tare
Set on heat window
4” full pan:
Tare out pan first
13.7 lbs Flour (6 or 7 scoops)
Shake around to level out
3.2 lbs Semolina (Spread it out)
1/2 Cup Kosher Salt
Mix dry ingredients twice around pan
4 Coffee Spoons (tsp) of yeast (rounded)
Tare out pitcher
4.2 lbs of water up to 110of
3.8 - 4 will fill small pitcher
Rest of the 4.2 for yeast (NOT ABOVE 110of or below 100of)
Pour 3.8lbs of water into the honey mixture and place pan in oven for roughly 2 minutes until it is up to temp (100-110of).
Add .4 lbs to bowl for yeast (make sure not above 110 or below 100) and whisk while mixture is in oven.
Use slotted spoon to stir mixture around and get honey from bottom. Use spatula to mix honey up make sure no honey left on bottom.
Pour yeast mixture into small pan but in the middle, not on the sides, the side will kill yeast.
Pour dry ingredients into mix bowl
Pour wet into mix bowl
Start in gear one
Gear one for 15 Minutes
Gear two for 30 Minutes
let dough raise for 10 - 20 minutes
1.1lbs for large, .6 for medium
Any help on this would be greatly appreciated. It is a very resilient crust, I miss the flavor. Nothing like it since the owner shut down (he was a young guy with great ideas, bad addictions though).