Dough Doctors cracker...No fail!

[71 Goatman]

I cooked up the nick57 cracker crust last night.  Mixed up the dough on Wednesday night, all done by weight I used 16 oz of flour and the appropriate % of the remaining ingredients, including 3.25 TBSP of oil.  Removed the dough from the refrig yesterday 2 hrs prior to rolling out.  Rolled out (2 crusts) nice and thin, the dough was great to work with.  Had preheated my oven and stone for 1 hr @ 550 degrees, par baked the crust on a pan with the holes in it.  I actually par baked for 5 min. @ 550.  3 minutes, then turned the crust over and an additional 2 minutes.  I had made two crusts, after par baking both, I added toppings, meanwhile the oven was cooling off to 425.  Popped them in one at a time for 11 minutes each, middle shelf of the oven, on  the pan which I set on the stone.  As I removed each pizza I would let it rest on a cooling rack for several minutes prior to cutting.  All I can say is WOW!!  This is the thin crust I have been searching for all my life!  Crunchy all the way to the middle, nice air pockets, nice leoparding on the bottom.  Wish I would have taken pictures.  The other thing I truly enjoy about this crust is my wife and I were really able to load up with ingredients and it still came out nice and crisp edge to middle.

My tip: The second pie I finished it by sliding it off the pan and directly on the stone the last 3 minutes (middle shelf), definitely finished off the crust a little nicer than the first one.

Great forum - Thanks for all tips, experimenting and feedback nick57 and everyone else.

71 Goatman 

[nick57]

It's always fun to make a pie at home that you like. Sounds like you have your cracker crust recipe down. I par bake the skin for 3 minutes in the pan, then I remove it from the pan and onto the stone for another 2 or 3 minutes to get the crust crisper and to remove more moisture. After I top the skin, I place it directly onto the stone till the toppings cook and I get some nice browning on the crust, about 3 to 5 minutes. I also place the pie on a cooling rack for a few minutes after cooking so the steam escapes and the bottom of the crust does not get soggy. I haven't make a cracker crust in a while, I'm trying my hand at NY style, but now after reading your post, my next pie may have to be a cracker.  Congrats on your success at making a great cracker!

[Chicago Bob]

Yep, these posts make me want to whip up a good old cracker too. 

Hey Goatman...you don't own a '71 GTO by chance do you? 

Bob

[71 Goatman]

Chi-Town Bob,

Yes I do in fact own a 71 GTO, after a 3 year resto with some mods - finished in June of 2009, although you are never really done.  I have driven it on 3 power tours and continue to have a blast driving it each summer.  I like the car because you rarely see one at a show, on the road etc. 

I will post some pics for you to drool over 

[Chicago Bob]

Chi-Town Bob,

Yes I do in fact own a 71 GTO, after a 3 year resto with some mods - finished in June of 2009, although you are never really done.  I have driven it on 3 power tours and continue to have a blast driving it each summer.  I like the car because you rarely see one at a show, on the road etc. 

I will post some pics for you to drool over 

Thanks Judge...4-spd. ?

[nick57]

Hey, I had 2 GTO's! One was a 1965 silver 389 hydraulic convertible top with  chrome dashboard and 3 speed auto floor shift.  My other was a 1967 with a 4 speed straight gate floor shifter, headers,  3 carbs, 2 500 outboards and 1 250 inboard. The engine was board out to a 401 cubic incher. It looked like a sleeper. Fastest I ever got it to was close to 140 mph, and with all three carbs open I would get 1 mile per gallon  of gas. Of course at that time gas was only 65 cents a gallon.

[71 Goatman]

Very nice Nick, you have had some nice toys.

Speaking of MPG, mine will get anywhere from 8 - 16mpg depending how hard you are on the throttle.  Just filled up with premium yesterday $4.56/gallon OUCH! But hey can you really put a price on SMILES PER GALLON (SPG)?  No

BTW - Was at Target in Woodbury, MN and they had 5lb bags of KABF, could not believe it.  Going to try the crust again this weekend with KABF, just getting ready to mix it up.................Wow my Friday nights are exciting.

[Chicago Bob]

Please Lord...where are some pics of these GTO's!