Float your pizza in oil..

@Carolina Q - that’s a really good article, I think he used to work at Pizza Hut too!  As I sit back and reminisce, everything he’s doing is exactly how we did it back then. We came in at 5-6am and made the dough that was used in evening but the lunch dough was from the night before if I remember correctly.  The only real difference I can see between Kenji’s recipe and Pizza Hut was they actually used ounces of oil in the pan, not teaspoons. It literally was a ball of dough floating in oil and after it proofed it had consumed the oil and spread itself out to the edges, which gave it a foamy consistency.  We’d lightly punch it down with our fingertips and there was little oil around the edges, so it must be part of the dough now??

i dunno it was a lifetime ago but that’s what I remember. 

What i really want to do someday is to make sourdough. That’s another thread tho. 

Great job! Best looking pizza in a while.

TheBrewerMoose said:

@Carolina Q - that’s a really good article, I think he used to work at Pizza Hut too!  As I sit back and reminisce, everything he’s doing is exactly how we did it back then. We came in at 5-6am and made the dough that was used in evening but the lunch dough was from the night before if I remember correctly.  The only real difference I can see between Kenji’s recipe and Pizza Hut was they actually used ounces of oil in the pan, not teaspoons. It literally was a ball of dough floating in oil and after it proofed it had consumed the oil and spread itself out to the edges, which gave it a foamy consistency.  We’d lightly punch it down with our fingertips and there was little oil around the edges, so it must be part of the dough now??

i dunno it was a lifetime ago but that’s what I remember. 

What i really want to do someday is to make sourdough. That’s another thread tho. 

@TheBrewerMoose, thanks! Always enjoy first hand experiences.

TheBrewerMoose said:

@Carolina Q - that’s a really good article, I think he used to work at Pizza Hut too!  As I sit back and reminisce, everything he’s doing is exactly how we did it back then. We came in at 5-6am and made the dough that was used in evening but the lunch dough was from the night before if I remember correctly.  The only real difference I can see between Kenji’s recipe and Pizza Hut was they actually used ounces of oil in the pan, not teaspoons. It literally was a ball of dough floating in oil and after it proofed it had consumed the oil and spread itself out to the edges, which gave it a foamy consistency.  We’d lightly punch it down with our fingertips and there was little oil around the edges, so it must be part of the dough now??

i dunno it was a lifetime ago but that’s what I remember. 

What i really want to do someday is to make sourdough. That’s another thread tho. 

Here is what I remember:

1. Different dry all-in-one bag mixes for each kind of dough (pan, thin and crispy, hand-tossed and stuffed crust were the same). Just add water from their special spigot that was calibrated to pour correct temp water.   Huge Hobart industrial mixer.

2.  After mixed, the dough was placed in a large trash bag and then placed in the proofer for a short amount of time (30 minutes or so). Just to get the yeasts going.

3.  Steel pans that were obviously well seasoned from baking oil all the time.

4. Liberal mounts of oil.  They had pumps 3 pumps for Large, 2 for medium, etc.

3. Take the bag out and cut the dough into a measured amount for S, M, L and personal pan.

4.  Sent through a roller at a set thickness and then place it in the middle of the pans.

5. Place the pans in the proofer for a longer duration, maybe 2 hours or so.

6.  Set the pans in a walk in cooler for atleast an hour before use or the dough would be too pillow soft and just kind of cave in when putting sauce on.

Thin and crispy was treated differently, it was just kept in one of the large plastic bags, proofed, and then the whole bag was thrown in a bin until an order was placed.  Then you cut by size, rolled it, used the aerator on it to prevent bubbles and then top and cook it right away.