Pizza crust like Home Run Inn
On a short list of frozen foods, I am addicted to Home Run Inn frozen pizza. (I'm in Minneapolis. I think it is generally avaliable in the Midwest. The original place is the one in Chicago.)
Does anyone know where to get a recipe to replicate this crust: flaky, almost buttery, rich, sort of cracker-like, but not quite that thin? It's almost a hybrid between pizza dough and pie crust, but this cook isn't sure how to proceed...
Another clone for Home Run Inn's dough can be found here:
The first is in bakers percentages and includes the thickness factor, followed by the same formula expressed in weight.
With the bakers percentages and thickness factor you can use the dough calculator tool found here: http://www.pizzamaking.com/dough_calc... to get the ingredient weights and the weight of the dough ball you will need for the diameter pizza you want to make.
Try this I think you will love it.... cook the pizza at 475 for about 12 minutes. You can check the ingrediant list against their frozen pizza list from their website. The corn oil is the big secret.... Don't forget to make a big rim about 1/2 inch high and 1/2 inch wide as well
Home Run Inn Pizza Crust for a 16 Inch Pizza
Flour 3 cups unbleached flour
Water 1 cup heated to 110-115 degrees
Corn Oil 2/3 cup
Yeast I bag dry yearst (about two teaspippns)
Salt 1 teaspoon
Begin by dissolving salt in 110-115 water. Add active dry yeast and stir it in then let bloom for five minutes. Add half of the flour and begin to mix. I mixed using the dough hook on my mixer. Once it comes together add the oil and half of the remaining flour (3/4 of all flour is now in the mixer). Once that comes together, knead on high speed for 5 minutes. Add remaining flour and mix until combined then knead for 3 additional minutes on low speed. If it seems a little to dry, add water one teaspoon at a time until it comes together.
Place in bowl and cover with a warm wet cloth then let the dough rise in a warm oven (light on is good enough for me) for two hours with a pan of hot water on the rack below to provide some humidity so your dough doesn't get a crust. Punch the dough down and let it rise again for another two hours. Remove from oven and make your pizza.
Preheat oven to 475*
Home Run Inn and Father & Son both make their crust with a large amount of shortening compared to standard pizza crust which often has no added fats.
I think that flour to fat ratio of HRI crust is probably about 4 cups flour to 1 cup shortening, quite a lot. I suspect they use some mix of Crisco type shortening and butter or other animal fat. I don't think it has yeast, instead they probably use about 4 tsp of baking powder. You also need about a cup and third of ice cold water. And a couple of teaspoons of salt. Knead for a few minutes and roll/toss into circle. If these seems too greasy then just back out the fat, but I am almost certain that they use the solid shortening as it can be 'cut in' like a pastry blender and helps with the flakiness.
I made this crust last night. I used 3 tsp baking powder, 2 tsp salt, 3 c flour half c shorting quarter c butter. It came out like a pie crust. Was kinda dry. I did not knead it though the consistency of it did not seem to me like I could knead but I may have dropped the ball there. It did smell like the HRI crust but the texture was missing and it was dry.
There is no shortening. Home Run Inn uses corn oil. Lou Malnati's adds corn meal to their crust. Some places use olive oil, some corn oil and some use vegetable oil. Review the ingredients off the Home Run Inn pizza box...
The ingredients for their cheese pizza:
Crust (Flour, Water, Corn Oil, Yeast, Salt) , Cheese (Milk Part Skim Low Moisture Pasteurized, Cheese Mozzarella) , Milk Pasteurized Part Skim, Cultures, Salt, Enzyme(s), Sauce (Tomato(es) Puree, Water, Salt, Pepper(s) Black, Oregano)