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[dsitterson]

Tried the Pizza Inn thin Crust as my first bake.

Made in processor...need to get better mixer.

Used king arthur ap.

Let sit on counter sealed for 9 hours. Had white bumps on the outside when I went to roll out.

Came out fine...except no big air pockets like in picture.

Baked at 485 for 10-12 minutes on lowest rack.

Baked on cookie sheet with some oil.

Pizza was good and everyone liked it just wanted just wonder why no bigger air pockets?

Thanks,
Woody

[ThunderStik]

Where are the Pics?

OK new rule, if there no pics then the Pizza does not exist. 

[Pete-zza]

Woody,

I assume you used the DKM dough recipe at http://www.pizzamaking.com/pizzainnstyle.php. If so, and you followed the directions explicitly, I think you should have seen some bubbles in the crust. It's possible that the cookie sheet you used was not the equivalent of the cutter pan that the recipe specifies be used, or possibly your dough skin was underhydrated and a bit on the tough side, especially if you used volume measurements. You might also think about using a much longer fermentation time to see if that helps.

There are also a lot of tips on making the DKM cracker-style pizza, including different baking methods, at this thread: http://www.pizzamaking.com/forum/index.php/topic,5762.0.html. There are also useful "DKM" threads at http://www.pizzamaking.com/forum/index.php/topic,105.0.html, http://www.pizzamaking.com/forum/index.php/topic,7872.0.html and http://www.pizzamaking.com/forum/index.php/topic,779.0.html, among others.

Peter

[dsitterson]

Thanks,

I like to bbq alot and like to mix by eye and always struggle with baking. I broke down and got a scale to get better results. I will try a pan next time.

Pizza was eaten quickly so did not get a chance for photos.
Will work on it for the future.

First time with that type of dough so it did seam tuff but rolled out nice.