I always try to eat delicious food. Unfortunately I don't have that much money, so I have to cook a lot of it at home. But thats OK because I love cooking and I love eating at home with my wife. This is a website with my favorite recipes and a little bit of commentary.

Wednesday, February 01, 2006

Little Ceasar's Pizza

The guys over at Pizzamaking.com have been working on Little Ceasars pizza. You can see the thread here. I have taken the various dough formulas and converted them to baker's formulas. If you look at the thread my conversions are there towards the bottom. For the superbowl I am planning on making my NY style pizza and a 12 inch Little Ceasars according to Snowman's Thin #2.

Snowman's Thin #2 Little Ceasar's
Flour = 238 grams (8.34 oz)
Water = 136 grams (4.77 oz)
Oil = 4 grams (0.14 oz)
Salt = 2 grams (0.07 oz)
Sugar = 4 grams (0.14 oz)
Yeast = 1 gram (0.035 oz)

I plan to process the dough according to Randy's instructions which are:

"Mix flour and salt. Put yeast and half the flour in the mixer. Mix the sugar and honey into the hot water. Pour mixture into bowl and place mixer using dough hook on stir for about 2 minutes. Stop mixer. Add Olive oil and the rest of the flour, then set mixer to knead. Knead for 6 minutes stop mixer for 5 minutes then start mixer back on knead speed for 6 more minutes. If the dough is sticking to the bottom of the bowl add a tablespoon of flour or more until the dough patch beneath the ball is say the size of a silver dollar. You may need to add water. Finish knead on a lightly floured surface and shape into a ball Place in the refrigerator in a lightly sealed container coated with olive oil. for overnight up to three days.

Remove 3 hours before panning
Remove from the fridge and either divide dough in half on a slightly wet marble or counter for two 12” pizzas or leave whole for one somewhat thicker 16” pizza. Work each piece of dough into balls with wet hands."

Notice that his processing includes an autolyse and a cold fermentation.

They also have a discussion on the cheese used by Little Ceasar's. They think it is a blend of 2/3 mozzarella and 1/3 muenster. I'll try that.

IlliniPizza posted a recipe for Little Ceasar's Sauce:

Little Caesar's Pizza Sauce

1 12 ounce can Hunts tomato paste
1−1/2 cups water
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon Accent (optional−−−but if you want it exact, use it.)

Pre−mix the dry ingredients, mix, and set aside. In a small saucepan,
combine tomato paste and water. Over medium high heat, bring to a simmer.
Add the pre−mixed spice, stir in well. Reduce heat to low, and simmer 35−40
minutes, stirring occasionally.

Cover sauce and refrigerate until needed. Makes about 2 1/2 cups.
(4 − 12" pizzas)

I'll give it a try and post results.