Cracker Style Idea

[nick57]

This looked fun to try. I did tweak the recipe by adding some garlic powder to the dough. I watched the video, and read the posts to get an idea on how to proceed. I cut the formula by half, and ended up with a 12" skin. Cooked it for about 3 minutes then flipped it over for about another 2 or 3. It had nice bubbles, and browning of the skin. It tasted great, almost like I had used butter. It seems more like a pie crust than a pizza crust. It was flaky and very tender. It was very light in structure. I would like it to be less tender, and have just a little more bite like a cracker crust. I think the oil gave it the tenderness. Next time I'll lower the amount of oil a little and see if that makes it  a more substantial crust. All in all, it was a success. I think it would be fun to add dessert toppings to it. Maybe a little sugar and cinnamon.

[norma427]

nick57,

Glad you had some success with this style of pizza.  Will be looking forward to your results if you modify the formulation.

Norma 

[nick57]

Instead of tweaking the Matzo recipe, I went with the Dough Doctor's cracker crust recipe. I did make one change. I doubled the amount of oil in the recipe. I noticed a very different result. The dough was crackery, thin, and crisp. Like the Matzo recipe but the crust was more substantial like I was looking for. Just increasing the oil made all the difference. The crust was less dense and chewy than the original recipe, it was very light and airy. I have made two pies using double the oil, and they were my best pies to date. Thanks for the matzo tip, I finally made the pie I was looking for. It is almost like the Pizza Hut thin and crispy from the 60's and 70's.

[norma427]

nick57,

Glad you could make the kind of cracker style you wanted.  Congrats! 

Norma