Cracker Crust testing

Yesterday I needed a pizza dough for the evening so I wanted to push my DKM based recipe to work for a day rise. I increased the water temperature to 100F and made the dough around 9 am. This worked well achieving a flavor very close to the overnight rise. Next time I will try 110F.

Now for something I can not explain what happened. If I put the dough for an overnight rise on the counter in a smaller bowl just about the size of the dough ball then nightly seal with plastic wrap and a good rubber band, the dough is much easier to roll out, has more bubbles but the taste falls off. I have tried this twice and it did it both times. When I went back to a loose cover and a big bowl for yesterdays pizza it was very hard to roll out but the flavor was better.

Randy’s Thin Crust
Thursday, January 01, 2009

1 pound King Arthur Bread flour
0.3 oz or 2 teaspoon raw or Turbinado sugar or regular sugar
1 Teaspoon salt
0.7 oz or 1 tablespoon plus 1 teaspoon Classico Olive oil
5.8 oz.* warm(90F) water by weight
1 1/2 Teaspoons instant yeast or active yeast

•   Place flour, salt and oil in the mixing bowl then run the mixer on stir speed using the paddle attachment while yeast blooms.
•   Weigh the warm 90F water
•   Add sugar and yeast to the water then stir to dissolve.
•   Set aside for 5 minutes.
•   With the mixer still running, add the liquid mixture.
•   Let the mixer continue to run for 1 minute
•   Stop the mixer and press the dough into a ball while squeezing the gaps together. This dough will look strange and very dry.
•   Put the ball back in the mixer bowl and cover the mixer bowl with Saran wrap and leave on counter top overnight but 16-24 hours is better. I make mine in the late afternoon for supper the next night.
•   Roll out dough (not easy) to about 20" in diameter which should get it around 1/16” thick. Place on 16" pizza pan then use the roller to cut off excess dough. Use a fork or docker to prick holes randomly on the bottom of the pan but not the sides.
•   Place the crust in a 475F oven on the bottom rack for 5 minutes to par bake.
•   Remove and add toppings. I use a half-pound of cheese and one cup of sauce plus toppings.
•   Place back in the oven using the bottom shelf. Bake for 8 minutes. Remove when cheese just barely starts to brown. If you want, turn the pizza around at the 5-minute mark for even browning.

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