This was my best cracker crust ever.
I had a chance yesterday to experiment with dough warming on my KitchenAid cracker crust. I made a dough warmer from a cheap crock pot. This would probably not work on a crock pot with electronics. I don't recommended this modification to a crock pot if you are not qualified to do it. As you can see, this pot has two metal strap heating elements with a manual switch to select one or both strips for different temperature settings. The dimmer switch gives me good control with the manual switch on low. Of course the dimmer and wiring needs a code qualified enclosure to be safe.
I also modified my recipe going to from .7 oz oil to 1 oz Crisco and increasing my paddle run time to 2 minutes. The Crisco amount gave me a nice increase in browning.
I let the dough sit out on the counter for about 20 hours then into the warmer raising the internal temperature of the dough to 87F. The dough rolled out quickly taking less than half the effort of a cold dough ball. There was also a dramatic increase in the bubbles in the crust as well as crispness.
Randy’s Thin Crust
Thursday, January 01, 2009
16 oz King Arthur Bread flour
0.3 oz or 2 teaspoon raw or Turbinado sugar or regular sugar
1 Teaspoon salt
1 oz Crisco
5.8 oz.* warm(90F) water by weight
1 1/2 Teaspoons instant yeast or active yeast
· Place flour, salt, sugar, and Crisco in the mixing bowl then run the mixer on stir speed using the paddle attachment while yeast blooms.
· Weigh the warm 90F water
· Add a pinch of sugar and yeast to the water then stir to dissolve.
· Set aside for 5 minutes.
· With the mixer still running still using the paddle atchment, add the liquid mixture.
· Let the mixer continue to run for 2 minute
· Stop the mixer and press the dough into a ball while squeezing the gaps together. This dough will look strange and very dry.
· Put the ball back in the mixer bowl and cover the mixer bowl tightly with Saran wrap and leave on counter top overnight but 16-24 hours is better. I make mine in the late afternoon for supper the next night.
· Roll out dough (not easy) to about 20" in diameter which should get it around 1/16” thick. Place on 16" pizza pan then use the roller to cut off excess dough. Use a fork or docker to prick holes randomly on the bottom of the pan but not the sides.
· Place the crust in a 475F oven on the bottom rack for 5 minutes to par bake.
· Remove and add toppings. I use a half-pound of cheese and one cup of sauce plus toppings.
· Place back in the oven using the bottom shelf. Bake for 8 minutes. Remove when cheese just barely starts to brown. If you want, turn the pizza around at the 5-minute mark for even browning.