Author Topic: Pizzeria "Cheapo" Rosa - aka accidental cracker crust  (Read 149 times)

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Offline jsaras

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Pizzeria "Cheapo" Rosa - aka accidental cracker crust
« on: January 27, 2015, 12:47:08 PM »
This was an exercise in substance over style, mind over matter, or just plain stupidity.  I wanted to see if I could use November's "Golden Chalice" dough formulation using generic all-purpose flour, use room temperature fermentation and then bake it in a pan in a home oven to get a plausible pizza.  The short answer is "not really".  The end result was very cracker-like. 

I baked it at 525 on the lower shelf for about 6 minutes.  I then moved it to the highest shelf and launched the broiler.  I moved the pan using tongs to try to get the rim evenly browned for a total of about 2:30. 

This probably would have been a very nice pizza baked in the Blackstone.
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Offline PizzaGarage

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Re: Pizzeria "Cheapo" Rosa - aka accidental cracker crust
« Reply #1 on: January 27, 2015, 05:05:17 PM »
Now, that's a great looking crust, being a cracker crust fan that's my kind of pizza  :chef:.  Not like one of those soft folding puffy crust pizza's out east....lol....

Online Tscarborough

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Re: Pizzeria "Cheapo" Rosa - aka accidental cracker crust
« Reply #2 on: Yesterday at 08:31:50 AM »
That looks really good.

Offline jsaras

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Re: Pizzeria "Cheapo" Rosa - aka accidental cracker crust
« Reply #3 on: Yesterday at 09:09:24 AM »
There's a reason why Chicago thin and Sicilian-ish pizzas predominate the pan pizza category.  I was hoping to forge some new ground.

This pizza would have been better with more toppings of some kind.   
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