My attempt at a 3 hour DKM thin crust pizza:
I followed the directions given at
http://www.pizzamaking.com/pizzainnstyle.php for the dough. I took the scrappy dry "dough" and pushed it all together. I boiled about 3 cups of water in the microwave and my thermopen showed that the air temp in the microwave was about 100*. I let the "dough" sit in the microwave for 2 hours. At least 3 times during the 2 hours, I would remove the "dough", boil the water again and banish the "dough" back to its balmy resting spot. At the end of 2 hours the dough temp was 91*, I sheeted it, cut it into 12" skins, folded them each in half twice, and put it in the freezer for 45 min. At the end of 45 min., I removed the dough. It measured about 55*. When I first tried to unfold the first skin, I could see that it was going to tear. I let them rest about 20 min, unfolded, sauced (i later decided that they were over sauced), and topped with what little cheese I could find. I had already preheated the 10 stone to 500*. I cooked the first one roughly 5 minutes. Repeated the process for the second skin, but had the 10stone oven up to 650*, cook time was reduced by 1 min, down to 4 minutes. The first pizza had an anemic white crust on top, but was crispy and did have good flavor. The second pizza did show signs of browning on top and was my favorite of the two. Both pizza were done near perfectly on the bottom.
My conclusion is that this experiment did provide a completely acceptable cracker crust for an "emergency". I would also venture to say that with some of the Jackie Tran 'Pizza But Sauce' and some quality toppings that you could serve this to anyone (except most of you here
) and get good compliments.
Thickness Factors to follow later.
In case your wondering-- I like thin pizzas. I didn't have any HG flour to make Steve's Shakeys' cracker crust.
