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Jets pizza - Pizza Making Forum The dough appears to be made on site at each location Peter Jet's Pizza Sauce is also made from scratch in-house The only portion Jet's Supplies' is the spice mix The ovens "are" conveyor ovens are heated up to 545 degrees, and conveyor runs from left to right 8 mins on top oven and 9 mins on bottom oven
Jets pizza - Page 16 - Pizza Making Forum The crunch on the bottom was perfect, and the dough was airy and spongy and excellent 21 oz recipe (my pan is 9x13 inches approx, which is the perfect size for the 21oz dough): 262g water 325g flour 1 tsp salt 1 tsp sugar 1 2 tsp IDY IMG_4299 jpg 265 26KB, 1999x1204 viewed 81 times
Jets pizza - Page 17 - Pizza Making Forum Cover the pan with aluminum foil and bake on the preheated stone at 500 for 23 minutes Uncover and continue baking until the top is done to your desire This achieves a perfectly crunchy bottom and emulates the Jet's style perfectly The dough is airy, springy, crunchy, and delicious
Jets pizza - Page 14 - Pizza Making Forum It's been a long time since I made a home made pizza but i made two this weekend! I used Pete's formula as per reply 194 Flour 202 47 - KABF (it's all i had available) Water 132 01 - Filtered @ 70deg F ADY 1 62 - fleischmann ADY Salt 2 39 - Morton Kosher Sugar 1 71 - Kroger Granulated Sugar Inc in blender 8min on "6" Plastic container, room temp 2 hr, then shape into square, and roll out
Jets pizza - Page 4 - Pizza Making Forum when i first saw this post i laughed for a few minutes jets pizza is extreamly easy to make and produce you need a few things this first step is how much do u want typeically if u want to make a lot u make a four water which is 16 quarts of hot water the water must be hot if the water is steaming it is too hot and u will burn out the yeast the next things u will need are simple 1 cup
Jets pizza - Page 2 - Pizza Making Forum The correct sizes are 8" x 10", 10" x 14" and 12" x 17" The pans used by Jet's are blue steel pans made by Dover Parkersburg and sold by P A Products (734-421-1060) and also by Northern Pizza Equipment (1-877-303-5319)
Jets pizza - Page 6 Quote from: Pete-zza on August 31, 2011, 12:57:16 PM Norma, The Occident flour has a protein content of only 12 4% so that might help explain the slight stickiness in the dough at a hydration value of 65%
Jets pizza - Page 7 Actually, this pizza was right from "the original" Jets party store location at 14 Mile Ryan (Sterling Heights, MI) I live two miles north, at 16 Mile Ryan (still Sterling Heights) However, this particular pizza did suffer a delay on the way home in the form of my wife stopping at CVS to buy a few things
Jets pizza - Page 9 - PizzaMaking. com segfault, Having been involved in the design of the deep-dish dough calculating tool, along with Boy Hits Car (Mike), I can tell you that that tool is intended to be used for deep-dish pizzas, of the Chicago style with a crust thickness of a fraction of an inch, not for a pan-style pizza where the dough is proofed to rise in the pan, like a Jet's dough, a Buddy's dough, etc
Jets pizza - Page 11 There are 6 x 11 = 66 grams (rounded) of Total Fat in the pizza The fats in the pizza reside only in the flour (about a gram, rounded, per hundred grams of flour) and in the mozzarella cheese (about 5 grams, rounded, per ounce for Grande) There are no fats in the water, the yeast, the salt or the sugar or in the sauce