Author Topic: Best ever thin "cracker" crust pizza!  (Read 170134 times)

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resins15

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Re:Best ever thin "cracker" crust pizza!
« 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


Offline DKM

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Re:Best ever thin "cracker" crust pizza!
« 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.

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Offline Randy

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Re:Best ever thin "cracker" crust pizza!
« Reply #27 on: January 11, 2004, 11:32:27 AM »
I am going to make the DKMís famous thin crust recipe tomorrow to bake Tuesday evening.  Unless someone has an update I will use Steveís 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

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Re:Best ever thin "cracker" crust pizza!
« Reply #28 on: January 11, 2004, 02:45:28 PM »
Try KA HG
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resins15

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Re:Best ever thin "cracker" crust pizza!
« Reply #29 on: January 14, 2004, 08:24:16 AM »
Is 1# of flour 3 or 4 cups?

thanks

Offline Steve

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Re:Best ever thin "cracker" crust pizza!
« 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.)

Offline Randy

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Re:Best ever thin "cracker" crust pizza!
« Reply #31 on: January 14, 2004, 09:49:19 AM »
Steve did you use the bread flour from Sam's?

Randy

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Re:Best ever thin "cracker" crust pizza!
« 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.

Offline Steve

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Re:Best ever thin "cracker" crust pizza!
« 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.


Offline Randy

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Re:Best ever thin "cracker" crust pizza!
« Reply #34 on: January 14, 2004, 12:02:00 PM »
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

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Re:Best ever thin "cracker" crust pizza!
« 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.

Offline DKM

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Re:Best ever thin "cracker" crust pizza!
« Reply #36 on: January 14, 2004, 04:44:02 PM »
I am going to make the DKMís famous thin crust recipe tomorrow to bake Tuesday evening.  Unless someone has an update I will use Steveís 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
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Offline DKM

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Re:Best ever thin "cracker" crust pizza!
« Reply #37 on: January 14, 2004, 04:46:27 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

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Offline Randy

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Re:Best ever thin "cracker" crust pizza!
« 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 donít you think.  Kind of a detective story.

Randy

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Re:Best ever thin "cracker" crust pizza!
« Reply #39 on: January 15, 2004, 09:13:25 AM »
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
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Offline Randy

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Re:Best ever thin "cracker" crust pizza!
« Reply #40 on: January 16, 2004, 06:45:19 PM »
Okay DKM & Steve I have my pizza brain thin crust setting on the counter.  In Steveís thin crust post he said he sealed the dough in a plastic container.  Did he mean air tight or just covered with a lid or saran wrap?

Randy

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Re:Best ever thin "cracker" crust pizza!
« Reply #41 on: January 16, 2004, 09:37:54 PM »
I don't know what Steve did, but mine was just coved with plastic wrap and then a dish towel.

DKM
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Offline Steve

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Re:Best ever thin "cracker" crust pizza!
« Reply #42 on: January 16, 2004, 09:49:55 PM »
Okay DKM & Steve I have my pizza brain thin crust setting on the counter.  In Steveís thin crust post he said he sealed the dough in a plastic container.  Did he mean air tight or just covered with a lid or saran wrap?

I always put my doughs in a plastic bucket to rise (I use the 1-gallon plastic ice cream buckets... after the ice cream has been eaten, of course!)  ;D

Offline DKM

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Re:Best ever thin "cracker" crust pizza!
« Reply #43 on: January 16, 2004, 11:25:44 PM »
I don't know what Steve did, but mine was just coved with plastic wrap and then a dish towel.

DKM

While in a plasic container.

DKM
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Offline Randy

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Re:Best ever thin "cracker" crust pizza!
« Reply #44 on: January 17, 2004, 06:07:19 AM »
When I checked my dough this morning my dough ball split in half like an egg.

Randy

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Re:Best ever thin "cracker" crust pizza!
« Reply #45 on: January 17, 2004, 10:05:10 AM »
Never seen that before.  I guess it is in a pretty big container?

DKM
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Offline Randy

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Re:Best ever thin "cracker" crust pizza!
« Reply #46 on: January 17, 2004, 05:21:42 PM »
How long do you cook the thin crust?

Offline Randy

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Re:Best ever thin "cracker" crust pizza!
« Reply #47 on: January 17, 2004, 06:29:00 PM »
It was really good.  More in the morning.

Randy

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Re:Best ever thin "cracker" crust pizza!
« Reply #48 on: January 18, 2004, 09:01:02 AM »
The pizza was really good but it was not like the one in Steveís pictures.  Mine did not have any of the large bubbles in the crust that his pictures showed.  I may have docked it too much.  The crust was crisp and stiff, no doubt about that but it was not cracker like.
I was taken by the beer smell that rose from the dough every time the roller made a pass.  It was like popping the top on a cold one.  Overall, I found the texture and crispness to be the same as my thin crust.   It did roll out much easier than mine.
If I were to make it again, I would increase the amount of water ever so slightly since the dough fell apart overnight.  Maybe to a scant ĺ cup.

Good recipe Steve & DKM.

Randy

Offline DKM

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Re:Best ever thin "cracker" crust pizza!
« Reply #49 on: January 18, 2004, 02:37:47 PM »
I also added a couple of tablespoons of water.  I need to try it again.

DKM
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