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[BTB]

jgame, suggest use of those in the first posting above, or

Flour (100%):  160.13 g  |  5.65 oz | 0.35 lbs
Water (46%):  73.66 g  |  2.6 oz | 0.16 lbs
Salt (1.75%):  2.8 g | 0.1 oz | 0.01 lbs | 0.5 tsp | 0.17 tbsp
Olive Oil (8%):  12.81 g | 0.45 oz | 0.03 lbs | 2.85 tsp | 0.95 tbsp
Sugar (2.5%):  4 g | 0.14 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
Corn Starch* (5%):  8.01 g | 0.28 oz | 0.02 lbs | 3.31 tsp | 1.1 tbsp
Baking Powder (1.25%):  2 g | 0.07 oz | 0 lbs | 0.5 tsp | 0.17 tbsp
Total (164.5%): 263.41 g | 9.29 oz | 0.58 lbs | TF = 0.07

This was supposed to be for a 12" diameter pizza, but I rolled it ultra thin to fit a 14" cutter pan.  You'll have to determine how thin you want it.  And with the use of the expanded dough calculating tool, you can figure out your needs for any size pizza.                                   --BTB

[orlando pizza man 1]

BTB- Tried this cracker crust last night and it was pretty good. I was wondering if it would be o.k. to reduce the amount of salt or if this would change the consistency or formula to not make the other ingredients work correctly?  The crust was good and crunchy but I had to add a small amount of water and a little bit of oil to get to bind together as it was very crumbly. Look forward to your opinions.

[BTB]

Orlando PM,

Oh, the salt isn't critical to the recipe, so you can easily do without it.  The original author and I think the salt is important for flavor, but many prefer to go without it.  It's funny as I thought the dough ball was almost a perfect consistency, not too dry, as it was easy to roll out on the counter and form the skin.  But like I said before, this is an art and you have to feel your way through it all by adding a bit of water or oil or flour to get the right result for you.  Your pizza pieces looked good.  The second time I did this, I put some corn meal under the crust, and that was well received. 

I was only once at Johnny's in LaGrange and have only a little recollection of it.  I remember the original Barone's in Brookfield, tho, when it was real good.  And of course the original Villa Nova.  I was there last summer and it looked still like a pizzeria from back in the 50's.  It's hard to find anything as good as those places down here in Florida.

                                                                                                    --BTB

[orlando pizza man 1]

Thanks BTB! I haven't been to Villa Nova in years. Barone's in Brookfield was another one our favorites as well. I grew up less than a mile and a half from Villa Nova so it too was a family favorite too. Do you remember the original Salerno's on 16th street in Berwyn or Al's in Cicero on Cermak Rd? These two were my wife and my favorites in our dating days. We discovered Falco's in Cicero the night before we moved to our the first house that we bought and thought it was right up there with Home Run Inn, lucky for me we had one not too far from the new house that we just bought back then. I had just started to dabble in pizza making back then with a Pat Bruno recipe that was my go to recipe that I have adjusted and have used for years before I found this site. Thanks for triggering the memories. I will try the cornmeal on the bottom next time that was always a favorite touch I enjoyed also, not too many places do that anymore. I also added a little bit of oil to the crust rim and that was a good thing for the browning. Thanks for your kind words.