I also think we might be on the right track with making this par-baked crust. I thought the handling characteristics were good. Itís been a lot of reading and deciding what might be the right things to try, but in my opinion the par-baked skin made today seemed to be in the ballpark
I can see how a proofing box would help this dough to be easier to roll out, but it wasnít too bad. I couldnít taste the garlic powder in the real Ultra-Thin skins. Steve was the one that said he could detect a small taste of garlic. I donít know how this skin is going to bake for a pizza, but it will be interesting to see what happens. The dough did seem to shrink after cutting. I had placed the rolled out skin on the inverted cutter pan and measured it. I then scored it, so I knew where to cut. When I cut the skin and then placed it in the cutter pan, it seemed to shrink.
Itís good to hear that the par-baked skin did lose about the amount of weight that you mentioned before..
Like I said before, I need more practice in rolling a dough. I sure wasnít going to reball and roll later. In my opinion this par-baked skin, even worked with microwave as a proofing box.
The skin sure had a quick bake. It didnít take long for the skin to par-bake.
I have the par-baked skin sitting on my kitchen table now, wrapped in triple plastic wrap. Do you think I should freeze it? I might try to bake a pizza tonight out of the par-baked skin.
What kind of volume measurements would I use for garlic powder and salt in the formula you set-forth?
If it gets cooler here tonight, I will take the skin outside and take another video of how it looks. I think I might have over-baked just a little. I was going for a temperature of about 185 degrees F, but the temperature was a little higher. The bottom side of the crust seemed to be in line with what the real Ultra-Thin skin felt like. The top of the skin, felt a little drier. I think that is why it split in one place. I might need to go to a different rack position, in the next attempt.