So, I decided that this would be a good opportunity to make a "Shakey's" style pizza.
16 oz. high-gluten flour
6.5 oz. water
1 tbsp. vegetable shortening
1 tsp. salt
I threw all the ingredients into my food processor and "mixed" until it had the consistency of cornmeal. I dumped the "dough" onto the counter, pressed into a ball, and immediately rolled out thin (this took awhile... the dough did not want to roll out, so I had to let it rest for brief periods of time). Once it was rolled out, I placed in a greased cutter pan and par-baked for 4 minutes at 500 degrees F. After the par-bake, I added sauce, cheese, and pepperoni. The pizza was then baked for about 10 minutes longer until the crust (and bottom) was a golden brown. The pizza was allowed to cool on a wire rack.
The pizza was very good in my opinion. It did not have the yeasty or fermented taste of the DKM thin crust, but it did have a VERY crisp and cracker-like (saltine-like) texture with a clean taste. Actually, it's exactly the way I remember Shakey's pizza!
So, long story short, this one is a winner! And, from start to finish, the pizza was done in under 30 minutes!
I tried to make a Shakey's-style cracker crust using this method last night. (I used Crisco vegetable-based shortening, and added a pinch of dried oregano and basil.)
Several possible problems with my technique:
- I may have been too aggressive with the docking, as I got almost no bubbles during the parbake, and saw no evidence of bubbles in sideviews of finished pie slices
- I was busy doing a few other things while working on the crust, so I ended up letting the dough rest more than the suggested 5 - 10 minutes (it was closer to 15 - 20 minutes); I had also already let the dough sit for a few extra minutes (maybe 5, at most 10) in the mixer bowl after the processing; all of this extra time, among other factors, may have contributed to a hydration level that was too low because it the dough felt a bit dry and was very hard to roll out - needed lots of elbow grease
- to get the toppings looking just right, I ended up baking it for about 17 minutes at 500 degrees, which may have been too much for a cracker-thin crust (the crust actually looked fine, not burnt at all, but was very, very dry)
- note: baked on parchment paper on perforated non-stick pizza pan
The result was a crust that was cracker thin and very crispy, but too bland and pasty-tasting. Tastewise, it lacked for salt and a bit of oil. Texturewise, it was like a thin slab of dried paste, lacking in those nice bubbles you see in the pics posted in this thread.