Author Topic: Thin Crust recipe mix (Read 14286 times)

itsinthesauce · « **Reply #20 on:** September 16, 2003, 11:06:41 AM »

I really think the key is to get it in the oven asap. I use the same pans.

Once we did 12 pizzas and you could tell the difference, by which ones sat out longer.

Randy · « **Reply #21 on:** September 16, 2003, 12:00:53 PM »

Quote from: itsinthesauce on September 16, 2003, 11:06:41 AM

Once we did 12 pizzas and you could tell the difference, by which ones sat out longer.

Now that is interesting. Can you be a bit more descriptive?
Randy

Randy · « **Reply #22 on:** September 16, 2003, 12:11:40 PM »

Logic would suggest it is the pan Steve but try two teaspoons of sugar. What color are the pans?

Randy

itsinthesauce · « **Reply #23 on:** September 16, 2003, 12:37:02 PM »

We pre-made 12 pizzas for a Super Bowl party and they sat out about two hours. The ones that went in the oven first were crispy, but as time went on, the latter ones weren't as crispy. I'm guessing because the dough absorbed moisture from the sauce. This doesn't happen when I freeze pizzas and cook frozen, but does if I let them thaw out.

Randy · « **Reply #24 on:** September 16, 2003, 01:18:45 PM »

Really there are two thin crust types we are talking about seems like although we have written of them in the same context.
One is the thin cracker style crust, and the other, is the very thin, crisp, hard bread style.

I prefer the latter. Which style is everyone else shooting for. From the pictures Steve I would guess you are more of a cracker style man.

Randy

DKM · « **Reply #25 on:** September 16, 2003, 05:17:54 PM »

Quote from: Randy on September 16, 2003, 01:18:45 PM

Really there are two thin crust types we are talking about seems like although we have written of them in the same context.
One is the thin cracker style crust, and the other, is the very thin, crisp, hard bread style.

Can you give an example of each (ie like Pizza Hutt).

DKM

Randy, I got your request, just need to find the time. Maybe tonight or tomorrow.

DKM

itsinthesauce · « **Reply #26 on:** September 16, 2003, 06:13:48 PM »

Mine seem to be middle of the road, but I'm going to try the bread flour to see the difference.

Randy · « **Reply #27 on:** September 16, 2003, 06:51:42 PM »

Pizza Inn has a cracker style crust. To the palette, it taste like a saltine cracker.
Randy

Randy · « **Reply #28 on:** September 17, 2003, 10:19:20 AM »

DKM, I look forward to reading about your technique on roasting peppers. After trying roasted bell peppers as you suggested on my thin crust I want ever go back to the raw ones. What a big difference it made.

Randy

DKM · « **Reply #29 on:** September 17, 2003, 06:24:15 PM »

I like the cracker style crust (ie Pizza Inn, Pizza Hutt).

Roasted Bell Peppers

Take your peppers (any color) and lightly put on some olive oil and kosher salt.

Have the temperature in the gill/smoker/oven the same as you would for a whole chicken, around 325 - 350. Let them roast until the skin blisters and the pepper is soft (I have had times ranging from 30 minutes to an hour). Put the peppers in a bowl and cover with towel/plastic rap/lid for 10 to 15 minutes. Uncover and peel them (skin should come right off), and remove the stem and seed pod. DO NOT RINSE THEM; this can remove some of the flavor, especially if you used a grill or smoker.

Slice and place on your favorite pizza. Good stuff.

DKM

itsinthesauce · « **Reply #30 on:** September 17, 2003, 06:30:48 PM »

I do these under the broiler, or over a flame on the stove, which is very fast, then let them rest and the flavor is remarkable.

Did a Provelone pizza this weekend with sausage, bacon, mushrooms, green peppers, onions...what a smokey taste.

DKM · « **Reply #31 on:** September 17, 2003, 06:40:53 PM »

That is a fast way of doing it, but thats not roasting, that is blistering them. It is always good for a quick one, and I have certainly done that many a time. However, it is not the same as roasting them which IMHO is a better tasting product.

DKM

itsinthesauce · « **Reply #32 on:** September 17, 2003, 06:43:12 PM »

DKM, you're the man!

DKM · « **Reply #33 on:** September 17, 2003, 09:15:06 PM »

THANKS!

(... I think)

DKM · « **Reply #34 on:** September 17, 2003, 09:15:42 PM »

BTW this is my 100 post which means i spend far too much time here.

DKM

Randy · « **Reply #35 on:** September 17, 2003, 09:43:15 PM »

Thanks DKM. I can't wait to try it your way.

Randy

Steve · « **Reply #36 on:** September 18, 2003, 10:12:35 AM »

Quote from: DKM on September 17, 2003, 09:15:42 PM

BTW this is my 100 post which means i spend far too much time here.

DKM

One more post and you'll be a 5-star "Top Member"

DKM · « **Reply #37 on:** September 18, 2003, 03:49:19 PM »

Just one more? WOW! I don't know what to say!!!!

;D

itsinthesauce · « **Reply #38 on:** September 18, 2003, 05:26:07 PM »

Thats funny. When did this site start up? Steve?

Randy · « **Reply #39 on:** September 19, 2003, 07:01:29 AM »

Anybody try freezing roasted peppers?