### Author Topic: Shakeys pizza & some tips  (Read 101935 times)

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#### Don K

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##### Re: Shakeys pizza & some tips
« Reply #50 on: May 26, 2012, 06:17:51 PM »
I usually stick with NY style but I had no dough and the kids said they wanted pizza, so I figure I'd give this a try since it looked pretty quick and simple. Boy was I right! 30 minutes and we were eating. Awesome!
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#### dwighttsharpe

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##### Re: Shakeys pizza & some tips
« Reply #51 on: May 27, 2012, 07:24:34 AM »
Does the dough calculator work for this formula and method(Steve's)?
Dwight

#### Pete-zza

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##### Re: Shakeys pizza & some tips
« Reply #52 on: May 27, 2012, 11:31:09 AM »
Does the dough calculator work for this formula and method(Steve's)?

Dwight,

You can use the expanded dough calculating tool since it includes shortening among the possible ingredients.

Peter

#### Don K

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##### Re: Shakeys pizza & some tips
« Reply #53 on: May 27, 2012, 12:00:30 PM »
BTW, I didn't have any shortening so I substituted margarine and it seemed to work fine. I also added a tiny bit more water too because it was so dry that I couldn't get it to stick together at all. That is with KABF.

I will definitely make this again. It's great because it's so quick.
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#### Pete-zza

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##### Re: Shakeys pizza & some tips
« Reply #54 on: May 27, 2012, 02:08:10 PM »
In general, shortening can be substituted on an equal-weight basis for oil in a dough recipe. Margarine, like butter, contains some water, and usually one might want to adjust the formula hydration to compensate for the water content of the margarine or butter. Even then, some tweaking of the hydration may be needed, just as Don mentioned.

Peter

#### dwighttsharpe

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##### Re: Shakeys pizza & some tips
« Reply #55 on: May 28, 2012, 10:52:54 AM »
Dwight,

You can use the expanded dough calculating tool since it includes shortening among the possible ingredients.

Peter

Thank you.
Dwight

#### toddster63

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##### Re: Shakeys pizza & some tips
« Reply #56 on: June 05, 2012, 10:16:56 PM »
Don, that pep pie looks DEELICIOUS! Great flakey layering!

#### Don K

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##### Re: Shakeys pizza & some tips
« Reply #57 on: June 06, 2012, 12:25:57 PM »
Don, that pep pie looks DEELICIOUS! Great flakey layering!
Thanks Todd, it was DEELICIOUS! This was my first attempt at making a cracker-style crust and I was very happy with the result. I was surprised that with basically just flour and water such layering and flakiness could be achieved. I always thought that it would take lamination, which would be way more work than I'm willing to do.

NY-style is still my preference, but it doesn't get any easier than this for a quick last minute pizza.
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#### toddster63

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##### Re: Shakeys pizza & some tips
« Reply #58 on: June 06, 2012, 06:45:58 PM »
Thanks Todd, it was DEELICIOUS! This was my first attempt at making a cracker-style crust and I was very happy with the result. I was surprised that with basically just flour and water such layering and flakiness could be achieved. I always thought that it would take lamination, which would be way more work than I'm willing to do.

NY-style is still my preference, but it doesn't get any easier than this for a quick last minute pizza.

Yeah, I love crackery, but like my 2 minute 700F Neo-NY too... I gotta try this yeast-less quick recipe. I've only ever made the Pizza Inn recipe and then laminated the skins with my KA pasta roller attachment; comes out great and FLAKEY and tasty, but still takes 24-48 hours of fermenting. This does seem SOO fast and SOO similar for within a half hour of time!

#### Alligator

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##### Re: Shakeys pizza & some tips
« Reply #59 on: June 15, 2012, 06:53:08 PM »
In general, shortening can be substituted on an equal-weight basis for oil in a dough recipe. Margarine, like butter, contains some water, and usually one might want to adjust the formula hydration to compensate for the water content of the margarine or butter. Even then, some tweaking of the hydration may be needed, just as Don mentioned.

Peter

How much of a flavor and performance difference would there be in this recipe changing shortening for oil?  Shortening is used a lot in baking to create a flaky crust.  Does oil have those same properties?

#### Pete-zza

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##### Re: Shakeys pizza & some tips
« Reply #60 on: June 15, 2012, 08:06:36 PM »
How much of a flavor and performance difference would there be in this recipe changing shortening for oil?  Shortening is used a lot in baking to create a flaky crust.  Does oil have those same properties?

Alligator,

That is a very good question, but I am not sure that I have a very good answer.

As you will note from Tom Lehmann's post at the PMQ Think Tank at http://thinktank.pmq.com/viewtopic.php?p=6662#p6662, apart from flavor he does not see a lot of differences between oil and shortening in the dough. However, elsewhere, for example, in his PMQTT post at http://thinktank.pmq.com/viewtopic.php?p=38840#p38840, Tom states that "oil will have a slight softening affect on the dough as compared to shortening".

It has been my understanding that a dough with a lot of oil, such as a Chicago deep-dish dough, can result in a tender biscuit-like crust. If shortening is used in lieu of oil in such a crust, and the shortening is added to the dough in a solid (as opposed to melted) state, the finished crust can end up with a flaky characteristic. I believe that this result is due to small globs of the softening melting during baking and incorporating more air into the crust, thereby resulting in a more flaky crust characteristic.

The above is a subject that I tried to address in a general way some time ago at Reply 75 at http://www.pizzamaking.com/forum/index.php/topic,6480.msg64759/topicseen.html#msg64759.

Peter

#### toddster63

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##### Re: Shakeys pizza & some tips
« Reply #61 on: June 15, 2012, 09:52:56 PM »
How much of a flavor and performance difference would there be in this recipe changing shortening for oil?  Shortening is used a lot in baking to create a flaky crust.  Does oil have those same properties?

I've made these crackery crusts with both Crisco butter flavored and olive oil, and the differences are subtle at best. But I am laminating my skins, so that might make the bigger difference in their being little difference. Overall, I prefer Crisco as I think it makes the dough a teeny more flakey (and I covet FLAKEY). But I do make my crackery crusts in the food processor and well mix the Crisco into the flour before the water is added. I'm interested in hearing others experiences here...?

#### Chicago Bob

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##### Re: Shakeys pizza & some tips
« Reply #62 on: June 16, 2012, 01:54:49 PM »
well mix the Crisco into the flour before the water is added. I'm interested in hearing others experiences here...?
Thats what we did back in the 70's.....Chicago 'burbs pizza joints and how I always still do it. I believe the flavor is better and also creates a less bready texture....lard is what we used/use.
"Care Free Highway...let me slip away on you"

#### ThatsAmore

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##### Re: Shakeys pizza & some tips
« Reply #63 on: June 16, 2012, 07:06:57 PM »
I tried this recipe last night and I was shocked how good it came out.  I just threw all 4 ingredients into the bowl of my KitchenAid stand mixer and ran it for approximately 5 minutes.  I didn't think about mixing the shortening into the flour before adding the water and the salt.  Next time I will try doing that using a pastry cutter that I use when making pie crust.  The texture and the air pockets were great.  The first one I made had more bubbles and  I assume because I didn't dock it as heavily  as the second one I made.  I pre-baked them before I loaded them.

Something else new to my experience I purchased a PizzaQue stone for my BBQ.  I use hardwood lump charcoal and did it make a DEELICIOUS flavor.

Who put that pie in my eye ?

#### toddster63

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##### Re: Shakeys pizza & some tips
« Reply #64 on: June 16, 2012, 08:36:14 PM »
I tried this recipe last night and I was shocked how good it came out.  I just threw all 4 ingredients into the bowl of my KitchenAid stand mixer and ran it for approximately 5 minutes.  I didn't think about mixing the shortening into the flour before adding the water and the salt.  Next time I will try doing that using a pastry cutter that I use when making pie crust.  The texture and the air pockets were great.  The first one I made had more bubbles and  I assume because I didn't dock it as heavily  as the second one I made.  I pre-baked them before I loaded them.

Something else new to my experience I purchased a PizzaQue stone for my BBQ.  I use hardwood lump charcoal and did it make a DEELICIOUS flavor.

That is one GORGEOUS pie, 'amore!

#### Chicago Bob

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##### Re: Shakeys pizza & some tips
« Reply #65 on: June 16, 2012, 09:33:41 PM »
I will definetly second that....she's a bella for sure-ah!      Skillfully topped pizza pie.
"Care Free Highway...let me slip away on you"

#### toddster63

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##### Re: Shakeys pizza & some tips
« Reply #66 on: June 16, 2012, 09:42:53 PM »
I will definetly second that....she's a bella for sure-ah!      Skillfully topped pizza pie.

I like 'amore's pie cause it's meaty-meat-meat! I gotta try that, though I know many here in California (including my family) will shriek about  the saturated fat, hah-ha...!

#### Chicago Bob

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##### Re: Shakeys pizza & some tips
« Reply #67 on: June 16, 2012, 10:43:53 PM »
Jus add a few sprouts to a small section of it and you'll be all good!
"Care Free Highway...let me slip away on you"

#### Snorting Elk

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##### Re: Shakeys pizza & some tips
« Reply #68 on: July 16, 2012, 09:55:44 AM »
Thats amore, what a good looking pizza! It inspried me to try one yesterday with similar ingredients. Turned out great, 4 minute par bake, made the Thin Crust pizza sauce (blender) recipe, and then cooked another 15 minutes at 500 degrees.  The crust was just right. Hard to roll out, but I have a new 18" Aluminum roller coming that should fix that.

Todd

#### Bigfoot21075

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##### Re: Shakeys pizza & some tips
« Reply #69 on: July 31, 2012, 01:42:29 PM »
MMMM nothing like a Birthday at Shakey's!! When the one in Greenbelt, MD went out we bought the player piano..

Man those were good times with good pizza - right down to the goofey hats.

Wonder why the thin crust is almost lost to time?

Circa 1972?

#### Zing

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##### Re: Shakeys pizza & some tips
« Reply #70 on: July 31, 2012, 02:07:33 PM »
Wonder why the thin crust is almost lost to time?
It seems to me the thin crust pies were mostly sold by chains that were not headquartered on the east coast. Its a regional thing. Currently, at some of the Shakey's in Southern California you have to fight your way in at lunch time and grab the thin crust pizza the second they put it out on the buffet table.

Right now, Domino's, Pizza Hut and Paisano's (in Virginia) serve a thin crust. Paisano's and Domino's is definitely bought frozen and par baked. Not sure what Pizza Hut is doing at the moment.

That's a great picture, BTW.

#### rpmfla

• Posts: 75
##### Re: Shakeys pizza & some tips
« Reply #71 on: August 23, 2012, 12:54:19 PM »
Got home from work after reading this thread and decided to try Steve's recipe/technique.

Got home at about 5:45 and turned on the oven to 500.

Added 1lb of high gluten flour, 1tsp salt, 6.5 oz of water, and 1 tbls oil to the food processor. Mixed for about 30sec.

Dumped the mix onto my new silicone mat and pressed out to about 10".

Rolled out to about 17" to have some to trim from my 16" cutter pan. (this was the only "difficult" part as it does take some effort to roll this dough out thinly and uniformly, but not too bad)

The oven was still not up to temp but I put the dough in anyway and pre-baked for about 5 minutes. At about 5:05 I took the dough out and sauced, cheesed, italian sausaged, pepperonied, mushroomed, and cheesed some more.

Returned to the oven for another 10 or so minutes.

Out on a cooling rack for 5 minutes then served. It took me about 35 minutes from flour to cooling rack.

Verdict: For a quick, I gotta have a pizza when I have no yeast dough fermenting in the fridge type of thing, I thought it was very good. I am going to still keep trying to reproduce Pizza Hut's old Thin 'N Crispy from way back when I worked there (and this isn't it), but I will keep this recipe in mind for occasional use (heck, it is so easy and easy to remember I don't even need to write it down).

#### rpmfla

• Posts: 75
##### Re: Shakeys pizza & some tips
« Reply #72 on: August 23, 2012, 01:09:42 PM »
I think I might take this simple recipe and add a tbls or two of my starter, and not change anything else. I wonder if there will be any discernible difference? Would the starter necessitate a fermentation period to make any difference?

#### Chicago Bob

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##### Re: Shakeys pizza & some tips
« Reply #73 on: August 23, 2012, 01:18:23 PM »
rpmfla,
Your Steve's quick an easy looks great!
I'm really interested in what you feel is the difference between this and the old school PH T&C....
I do agree with you that  (and this isn't it).  Thanks
"Care Free Highway...let me slip away on you"

#### rpmfla

• Posts: 75
##### Re: Shakeys pizza & some tips
« Reply #74 on: August 23, 2012, 01:27:44 PM »
rpmfla,
Your Steve's quick an easy looks great!
I'm really interested in what you feel is the difference between this and the old school PH T&C....
I do agree with you that  (and this isn't it).  Thanks

It has been a very long time since I had the old thin 'n crispy at PH, but to me I'd say there is a flavor element missing (either yeast or maybe malt) and this pizza was more crunchy whereas the PH one was to me more crispy on the surface and flaky/airy on the inside. Not a big difference but I am a perfectionist. I haven't tried the DKM Pizza Inn recipe yet so that may be closer. So little time...so many pizza experiments!

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