Author Topic: Best ever thin "cracker" crust pizza! (Read 97586 times)

canadave · « **Reply #20 on:** October 20, 2003, 11:27:24 AM »

argh...I *REALLY* wish I got the Travel Channel!

Which New York pizzerias did they feature? I'd imagine Lombardi's, of course...how about John's? Or Joe's? Please don't tell me they just did Ray's....

Dave

DKM · « **Reply #21 on:** October 20, 2003, 09:00:20 PM »

They did a lot of the plus the entire story of how there was/are 30 or more "Rays" Pizza even though there never was a Ray.

DKM

Steve · « **Reply #22 on:** October 21, 2003, 07:56:00 AM »

In NYC, they focused on Lombardi's, Totonno's, Ray's, Ray's Famous Original, and Patsy's.

canadave · « **Reply #23 on:** October 22, 2003, 11:29:55 AM »

Hmmmm, interesting. I never was all that into Ray's, although I lived only a few blocks from THE Ray's (the one on 6th Avenue and 11th Street). I always thought it was way too overloaded with cheese; it was like a cheese bread more than a pizza. Maybe that was just the two times I ate there, so I could be wrong I guess....

But yes...in NYC it's well known that "there is no Ray"

Dave

canadave · « **Reply #24 on:** October 22, 2003, 11:36:22 AM »

Would any kind soul be willing to take pity on a transplanted New Yorker who doesn't get the Travel Channel and who has a homesick craving for his old pizza haunts, and be willing to send me a copy of the tape?

This would also help me in my marriage, because my wife is in love with Lombardi's more than me!....

I'd pay for postage up front if need be....

If so, please email me at canadave@shaw.ca with what you'd need for postage, and I could send you my address? *hopeful*

Dave

resins15 · « **Reply #25 on:** December 27, 2003, 08:04:34 PM »

Could I use a bread machine to mix the dough? Or is this not a good sub for a kitchen aid and a hook?

Thanks

DKM · « **Reply #26 on:** December 28, 2003, 02:59:09 PM »

I've never had a bread machine, but I have a friend who has done it before.

DKM

Randy · « **Reply #27 on:** January 11, 2004, 11:32:27 AM »

I am going to make the DKM’s famous thin crust recipe tomorrow to bake Tuesday evening. Unless someone has an update I will use Steve’s scaled down recipe at the beginning of this thread.
Any tips or suggestions?
I have both KA high gluten and Sam's bread flour. Which should I use?

Randy

DKM · « **Reply #28 on:** January 11, 2004, 02:45:28 PM »

Try KA HG

resins15 · « **Reply #29 on:** January 14, 2004, 08:24:16 AM »

Is 1# of flour 3 or 4 cups?

thanks

Steve · « **Reply #30 on:** January 14, 2004, 08:39:28 AM »

1 pound of flour is approximately 3 cups of flour as scooped directly from the bag (each cup is scooped, gently tamped to remove any air pockets, then scraped flush across the top.)

Randy · « **Reply #31 on:** January 14, 2004, 09:49:19 AM »

Steve did you use the bread flour from Sam's?

Randy

Steve · « **Reply #32 on:** January 14, 2004, 11:41:04 AM »

I use Sam's Club "Chef's & Bakers" bread flour for most applications. I use King Arthur "Sir Lancelot" as my high-gluten flour. And I use Hecker's (known as Ceresota in the Mid-West) flour for my Chicago pies.

Steve · « **Reply #33 on:** January 14, 2004, 11:43:47 AM »

I'm going to try this recipe again, only I'm going to fold the dough this time.

By folding, I mean to roll it out flat, fold it in half, then in half again. Repeat. Then roll out flat, dock, sauce, top, and cook.

I believe that the folding will create a layered effect to the finished crust.

I'll post pictures.

Randy · « **Reply #34 on:** January 14, 2004, 12:02:00 PM »

Quote from: Steve on January 14, 2004, 11:41:04 AM

And I use Hecker's (known as Ceresota in the Mid-West) flour for my Chicago pies.

What type and protein level is Hecker's?

Randy

Steve · « **Reply #35 on:** January 14, 2004, 01:16:45 PM »

Ceresota (Hecker's) flour, from what I've been told, is the "flour of choice" amongst Chicago-area pizzerias. It's not labeled as a bread flour, but its packaging states that becuase of its higher protein content, it's excellent for making breads. I don't have the exact protein numbers.

DKM · « **Reply #36 on:** January 14, 2004, 04:44:02 PM »

Quote from: Randy on January 11, 2004, 11:32:27 AM

I am going to make the DKM’s famous thin crust recipe tomorrow to bake Tuesday evening. Unless someone has an update I will use Steve’s scaled down recipe at the beginning of this thread.
Any tips or suggestions?
I have both KA high gluten and Sam's bread flour. Which should I use?

Randy

Randy did you ever get a chance to try it?

DKM

DKM · « **Reply #37 on:** January 14, 2004, 04:46:27 PM »

Quote from: Steve on January 14, 2004, 01:16:45 PM

Ceresota (Hecker's) flour, from what I've been told, is the "flour of choice" amongst Chicago-area pizzerias. It's not labeled as a bread flour, but its packaging states that becuase of its higher protein content, it's excellent for making breads. I don't have the exact protein numbers.

One shouldn't get too caught up in labels.

I have seen bread flour and high gluten flour with same protein level before. It just depends on how they market it.

I like to to work around 13% or higher

DKM

Randy · « **Reply #38 on:** January 14, 2004, 10:24:38 PM »

On the labels, I don't think it is the label so much as the type of flour that label represents like Hard or soft wheat. Like King Arthur AP vs White-Lilly AP Or does have malt barely or not.
Knowing the manufacture would answer these questions don’t you think. Kind of a detective story.

Randy

DKM · « **Reply #39 on:** January 15, 2004, 09:13:25 AM »

Quote from: Randy on January 14, 2004, 10:24:38 PM

Kind of a detective story.

Right.

Read the entire story, or this case the extire package, bring a calculator, and check them out on the net and trade papers

DKM

Author Topic: Best ever thin "cracker" crust pizza! (Read 97586 times)

resins15

resins15