The experimental cracker style pizza with extra EL-7 added did turned out okay, but I really donít think I am making a crispy crackery crust. At least it doesnít seem like it to me. After letting the skin warm-up at market yesterday, the dough rolled thinner, using my big rolling pin. Steve cut the extra dough, and weighed the excess dough that was cut off. The extra dough weighed 3.4 oz. I used my blackbuster steel pan this time to do the pre-bake. The pre-baked skin was then simply dressed with sauce, mozzarella, pepperoni, and Parmesan cheese. I donít know if I am not a cracker style kind of girl or not, but I tend to like NY or other styles better.
I did email Edna the pictures of the baked cracker style pizza from last week and told her I was going to use more of the EL-7 product in the formula this week. She sent me a return email saying:
I am sure EL-7 will give you excellent sheeting results!
Pictures of process and baked cracker style pizza with the EL-7 products. At first I put the dressed pre-baked crust on a black pizza screen, but took it off and placed the pie on the oven deck in about 15 seconds. I donít know if I should have used that method, or done something differently, to get better results. Sorry, the one picture of the crust close-up is blurry.