Author Topic: Apple Crisp Pizza pics  (Read 434 times)

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Offline old_alex

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  • Location: Aquidneck Island, Rhode Island US
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Apple Crisp Pizza pics
« on: May 05, 2015, 06:59:18 PM »
This is my second one and by far the best.
The dough ball used 62%water to get a ~ 10 ounce dough ball (used the dough calculator with the defaults except sugar). I use brown sugar in the dough (4 times the normal amount) 1 tsp in with the yeast (1/2 tsp) to proof and 3 in the dough to sweeten it.

I used two apples sliced thinly and softened in a pan with about 1/4 cup of brown sugar and half a stick of butter.
The crisp is about 1 cup APF with 1/2 cup of brown sugar, 1 egg and 1/2 stick of butter mixed and crumbled over the apples that were spread on the dough (juice included). Cooked it at about  600F (or a little less) for about 4-6 min in my blackstone until the top was browning and the apples bubbled, and the crust was brown.
I domed it a little.

DO NOT EAT it right away besides being molten lava, it is much better if you let it cool the crisp will fully crisp otherwise it may be a little mushy. The egg is key to the crisp.

It was a big hit.

Offline pizza party

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Re: Apple Crisp Pizza pics
« Reply #1 on: May 11, 2015, 03:51:09 PM »
good idea!
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