Author Topic: Thin style pepperoni  (Read 2028 times)

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Offline J. Michael

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Thin style pepperoni
« on: May 02, 2010, 05:12:34 PM »
I pre-baked a hybrid of different doughs using the Thin-Cracker style recipe. I used honey instead of sugar in one of the doughs and accidentally
put in too much yeast (alcohol was involved) so I made another with less yeast and sugar. Mixed all together and set in the fridge overnight. The dough was seemingly the same to rise, but slightly tougher to roll out after resting. I pre-baked the crust just for insurance.
« Last Edit: May 02, 2010, 05:21:58 PM by J. Michael »
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Offline J. Michael

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Re: Thin style pepperoni
« Reply #1 on: May 02, 2010, 05:13:13 PM »
.
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Offline J. Michael

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Re: Thin style pepperoni
« Reply #2 on: May 02, 2010, 05:14:41 PM »
.
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Offline Pete-zza

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Re: Thin style pepperoni
« Reply #3 on: May 02, 2010, 05:29:55 PM »
J. Michael,

If rolling the dough out becomes too much a chore you might look for a way to warm it up before rolling it out. I described how to do this in the context of a cracker-style pizza at Reply 16 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg49138.html#msg49138.

Peter

Offline Jackie Tran

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Re: Thin style pepperoni
« Reply #4 on: May 02, 2010, 07:39:01 PM »
J. Micheal very nice pie and post.  Are you painting the rim with oil after you bake?  If so do you do it for flavor or presentation?

Offline J. Michael

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Re: Thin style pepperoni
« Reply #5 on: May 03, 2010, 09:38:51 PM »
Tranman

I do brush Extra Virgin Olive Oil on the rim of the crust and sprinkle with kosher salt for flavor. It does take a better picture with it on.
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