I'm glad that things worked out better for you this time with the cracker-style pizza you made. I'm glad that I was able to talk you back in off of the ledge . I, too, had a rough time with the cracker style when I first experimented with it. But, I stuck with it, refusing to let it beat me. I eventually concluded that the skin thickness (thickness factor) was an important component to success, along with being able to get the dough in good enough condition to be able to roll it out easily and quickly. The use of a cutter pan was also an important component for my particular oven and home application. For me, the thread at http://www.pizzamaking.com/forum/index.php/topic,5762.msg48991.html#msg48991 became my "bible" for the cracker style because it was pretty much self contained with a lot of detailed dough formulations and instructions and techniques and hints for many different variations of DKM's recipe and a lot of other useful information and guidance that John Fazzari, BTB, Jon (Jackitup) and a few other members contributed to that style.
Had I thought of it, I would have mentioned earlier that I, too, found that I could use scrap dough to make a small cracker style pizza, as I noted at Reply 32 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg49257.html#msg49257. In that instance, I used a lamination method and I did not pre-bake the skin but the skin had a thickness factor of about 0.06, as I have mentioned before as being a good value for my purposes. If you decide to use scrap again to make a cracker style pizza, you may want to heed what I learned from an experiment I discussed at Reply 97 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg50088.html#msg50088. As I noted there, you can go overboard with a very long fermented dough and end up with some funky crust tastes.
In due course, you might try using a considerably higher thickness factor for comprison purposes and to see if you like the results better than your recent effort.
For your latest dough ball did you use the EL-7 product again and, if so, to what effect? Also, did you weigh the final dough skin? That would allow us to calculate the thickness factor for the skin (I assume a 14" skin from the photos).
I am glad I wasnít the only member that had trouble learning to make a cracker-style pizza. I, as you, never tasted a real cracker-style pizza, so I had no reference either, to how they must taste, just like you. After my first three attempts, I knew that couldnít be how a cracker-style pizza tasted, but I wasnít sure what I was doing wrong. I had followed what I thought were the right directions, from you and others, but my crust kept getting tough. I am now glad you kept ďegging meĒ on to learn and not go over the ledge.
Since I donít have a dark cutter pan, I thought why wouldnít a blackbuster steel pan work, but wasnít sure if the blackbuster steel pan was also causing me problems. I am usually a stick to it kind of person, but when I couldnít figure out what I was doing wrong, I was almost ready to call it quits, until you came to my rescue again.
Thanks for linking me to your other posts. I can see what kind of funky taste you got. My dough really didnít look that good from Tuesday, but it still smelled okay. The taste of the crust today was really good. I was surprised how good a thin crust can taste. When you and I were trying to make a clone of the Ultra-thin pizza crust, this is how I though the crusts tasted, when I went to the show in NY. It is almost funny, that it took me so long to be finally able to created a crust like I remember.
I guess I should have tried a cracker-style crust before. At least it would have kept you and me from working so hard on trying to clone a Ultra-thin crust. I did learn a lot in the Ultra-thin thread, but never was able to get that crust right to my taste.
If I used the extra piece of dough for lamination purposes, how big of a pizza would the extra piece of dough make? I would like to try a laminated crust.
I did use the EL-7 product in todays dough, with the same amount I gave in my last formula. I really donít think the EL-7 product did help the dough much. I left the dough sit first on the kitchen table for an hour and felt it, and it felt way to dry for me, so it went into my homemade proofing box for almost 2 hrs.
I didnít weigh the skin that I had cut out, but I now took it out of the plastic wrap, and did weigh it. The skin weighs 177 grams. That sounds like a lot of loss from what my dough should have weighed with the combined cut dough and the skin. Both combinations should have been 350.69 grams. The only guess I can make about that, is some of the dried crumbly parts were in the food processor, and maybe some on the food processor blades.
I am glad you stick with me Thelma/Peter. At least I am able to experience new kinds of pizzas, I never tasted before.