next »

[Pete-zza]

I cant find that pizza sauce recipe, can you please provide me the link? 

ninya,

I believe it is the one posted here: http://www.pizzamaking.com/thincrust.php.

Peter

[Bryan S]

Need some help here. Wanting to make the DKM dough up and not sure what everybody is doing now for the rise, Counter or fridge, and how many hrs? Can you do either or? Seems there's posts on both. I know if in the fridge you would want to go for a longer cold ferment than the counter rise warm. What's the skinny these days on the cracker crust dough rise? What's everbody doing? Thanks, Bryan 

[Randy]

Bryan. for sure on the counter and up to 32 hrs.  In the cooler is really not an option for this recipe although you could mix it up, then to the cooler and then an 18hr to 24 rise on the counter.  I usually make my dough the afternoon before so it goes a little over 24 hrs. I now, I now, you are thinking, Dude are you sure about on the counter.  Yes that is the secret to the flavor.

 It is also very important to bloom(proof some say) the yeast for 5 minutes before adding to the mix even if you use instant yeast.  As I wrote, this is not a proofing process as much as it is a blooming.

I was a skeptic at first but I now make DKM's cracker crust more than I make my own American style.  I have made a bunch of these. 

Get ready, rolling it out will give you a good workout.  If you use just a little four on the surface you roll it on it will stick a little so it want pop back as if it were a rubber band as bad.
Maybe DKM will add a bit more

Randy

[Bryan S]

Randy, What threw me off was i looked at the OP Steve, his recipe and read about DKM helping him and thought that it was the DKM recipe only to find out it wasn't, then I found the Pizza Inn DKM cracker crust recipe. Then on page 4 the OP Steve posts a Chicago cracker crust recipe by TL and even sober I can't find that recipe when clicking on recipes from the home page. I was sucking some suds back last night which contributed to my confusion. It's all clear to me now, except for where that TL Chicago cracker crust recipe is hiding at. Thanks much.   

[Pete-zza]

Bryan,

I think the Tom Lehmann cracker crust recipe you are looking for is the one given here: http://www.pizzamaking.com/lehmann_crackerstyle.php. It's the same recipe given at the PMQ.com Recipe Bank.

Peter

[Bryan S]

Bryan,

I think the Tom Lehmann cracker crust recipe you are looking for is the one given here: http://www.pizzamaking.com/lehmann_crackerstyle.php. It's the same recipe given at the PMQ.com Recipe Bank.

Peter

Peter, Do you use the butter in it? I love butter so I know I'll be putting it in. 

[Pete-zza]

Peter, Do you use the butter in it? I love butter so I know I'll be putting it in. 

Bryan,

I don't recall trying out that recipe. Not too long ago, I played around with Tom's cracker crust dough recipe that uses baking soda. However, I once did make a deep-dish crust that was formed by layering several sheets and placing dabs of butter between the sheets. It was quite good.

Peter

[Bryan S]

Bryan,

I don't recall trying out that recipe. Not too long ago, I played around with Tom's cracker crust dough recipe that uses baking soda. However, I once did make a deep-dish crust that was formed by layering several sheets and placing dabs of butter between the sheets. It was quite good.

Peter

Peter, My bad, I miss read your post. I read it as "I like" instead of "I think" so that's why I thought you made it. I'll stick with the DKM cracker recipe that everyone raves about. Thanks much. 

[marcy]

I just found this recipe now after I made another cracker crust that I found on this site last week...
BUT the one from last week said to let it sit in the fridge for min. 24hrs.  this on is out...and now I
see that the one I made looks like your photos..and I thought that was wrong (too dry) but mine came
out great tasting.  I make mine on a pizza stone though...I might go and look for a round pan...love the
original look...OH----instead of vegetable oil, can you use olive oil - I did last week cuz my vege. was bad.
What temp. should the water be please?

Whoever wrote about the pizza in the chgo suburbs...I live in So.Cal. but am from Chgo and when we go back
the first place we go to is Nick's in Crystal Lake or the new location in, I think, either West Dundee or Elgin-give me more
think crust restaurants in the Chgo area...my fav. deep dish is Lou Malnati's....I want to try that recipe I got on this site, but I
don;t yet have a deep pan...any suggestions where to get one?  I love the 'clip on' handle for the pan at Lou;s.
thanks

[marcy]

Nobody lets the dough rise in a warming drawer?

My last recipe said letting it in the fridge for 24hrs. will prevent it from shrinking...
Will 12 hrs. out on the counter also do that?  My previuos dough shrunk terribly.

[PizaJim]

Hello All,

Sorry to revive this thread,  but it looks intruiging from the standpoint of using a preferment instead of commercial yeast, and maybe an autolyse to help hydration and gluten formation? Any Culture Club members tried this?

[PizaJim]

Duh,
Apparently one too many rum an cokes already! Autolyse with a dough this dry? What was I thinking
Still, the preferment is intriguing.

Jim

[Pete-zza]

Autolyse with a dough this dry? What was I thinking
Still, the preferment is intriguing.

Jim,

I don't think that using autolyse or similar rest periods for a low-hydration dough is all that farfetched. Arguably, getting more complete hydration may be more important with a low-hydration dough than a high-hydration dough. In fact, I have used such rest periods to improve the hydration of the flour for a cracker-style dough (a version based on DKM's dough recipe). See, for example, Reply 8 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg49042.html#msg49042. In some cases, the rest periods can also work to reduce the kneading of the dough and minimize overworking the gluten such that it becomes difficult to roll out the dough. I have also sifted the flour to improve its hydration in low-hydration doughs.

I have also used a natural preferment successfully with cracker-style doughs (see, for example, http://www.pizzamaking.com/forum/index.php/topic,5594.0.html) but I have found that commercial yeast is much easier and more convenient to use, preferably at rather high levels. The high amount of yeast, along with a long fermentation, often at room temperature, combine to produce a nice flavor profile in the finished crust. I tried the natural preferment approach mainly to satisfy myself that it could be done.

Peter

[PizaJim]

Here are my results from the experitment using Pete-zaa previous post recipe with a highly active Ischia starter and an autotyle during the mix. Excellent sorry I don't have pix, I could not downsize small enough to post. The crust was extremely crispy, but I wouldn't call it cracker style as there were no big voids in the crust. The  best part was the flavor, very buttery and light, with good crunch!

I followed Pete's recipe except I used an autolyse by adding KABF until it made a stiff batter and let rest for 20 min. Mixed 5 min more as in Jeff V recipe. Then I SLOWLY added the rest of the flour and mixed another 5 min. divided up into 4 balls and made 1 after 24 hr. bench rise. It was the best. The other 3 I put into the fridge for a slow rise, oddly enough, they did not  have the buttery flavor of the the bench rose one. I'll try this again to see if I get the same results because I ame a little confused by the flavor profile results with the later doughs.

Jim

[zenoptic]

ninya,

I believe it is the one posted here: http://www.pizzamaking.com/thincrust.php.

Peter

wow, how cool, that is my sheeter!

[lilbuddypizza]

Why why why why do I come on here and look at the pictures, when all it does is make me hungry?! Looks good.