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[Pizzacrazy7]

After looking through alot of these posts, I'm looking for the most "updated" DKM recipe as I know its been tweaked and put into bakers % with instructions and changed with different variations.

[DKM]

After looking through alot of these posts, I'm looking for the most "updated" DKM recipe as I know its been tweaked and put into bakers % with instructions and changed with different variations.

Here is the one I did last week.

16 ounces bread flour
6 ounces water, 90 °F
0.75 ounce vegetable oil

Because these are so light I use volume
½ teaspoons sugar
1 tablespoon powdered milk
1 teaspoon salt
1½ teaspoons active dry yeast

Pour 75% of the water and all of the oil into the mixer bowl.
In a second bowl, mix the yeast with the remaining water and allow to proof for 5 minutes.
In the mixer bowl, add the flour, salt, sugar, powdered milk and the yeast mixture.
Mix on slow speed for 10 minutes.
The should be dry and it will not form into a cohesive ball bu instead it will be scrappy looking.
Place dough into a sealed bucket and allow to rise for a minimum of 9 to 24 hours at room temperature.

[Randy]

I'm going to give your new version a try.  Did you use a dough hook or the blade?

Randy

[DKM]

I'm going to give your new version a try.  Did you use a dough hook or the blade?

Randy

Hook

[Randy]

Making this tonight.
DKM, do you parbake this crust like the old cracker crust recipe?

Randy

[DKM]

I recommend par-baking.

[Randy]

I had wondered if the powdered milk might have made it brown more and would eliminate par-baking,

I will par-bake as you suggested.

Randy

[DKM]

I want pictures.

[Randy]

I thought the addition of the powder milk is really good idea.  Nice flavor, and the browning was improved.  Got in a hurry so no pictures but will next time.
For some reason I lost my bubbles in the crust like I had in the old recipe but sometimes that just happens.

I had to make the dough in the morning for dinner that night(9 hour rise) and I thought this recipe worked well in the same day.

I want to try the addition of the powdered milk again for sure.

Randy

[DKM]

I may have cut back to much on the sugar.  I might bump it up to 3/4 on the next batch.

[Randy]

Tell you what I will do next time I make this pizza.  I will try the high end of the sugar by  trying the dry milk and using 2 teaspoons of sugar .  Then we can compare.

Randy

[Mad_Ernie]

DKM:

I'm trying this recipe out tonight, altered just a little.  I'll let you know how it comes out and hopefully remember to take pictures.

-ME