Author Topic: Chicago-DKM-Thin-Crust  (Read 3026 times)

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Offline Randy

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Chicago-DKM-Thin-Crust
« on: May 27, 2005, 10:17:44 AM »
Tonight is thin crust night using DKM's Thin crust recipe.
http://www.pizzamaking.com/pizzainnstyle.php
But tonight the cheese goes on bottom, then the toppings then the sauce.
With the cheese on bottom I wonder if I could get away without a par-bake.
This is a great recipe, just remember to allow enough time for the lengthy rise.

Randy


Offline buzz

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Re: Chicago-DKM-Thin-Crust
« Reply #1 on: May 28, 2005, 09:59:19 AM »
Yesterday we all enjoyed thin crust from a local place which the best thin crust pizza I've ever had. This is where I got my thin crust recipe by grillling them over time. They use Gold medal AP, a scant bit of oil, and three (non-refrigerator) rises. It's just outstanding. A lot has to do with their sauce and cheese (which is purchased from a commercial vendor)--but the crust just makes it!

Offline Randy

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Re: Chicago-DKM-Thin-Crust
« Reply #2 on: June 01, 2005, 10:17:25 AM »
Well the cheese on bottom worked great but even at 12 min cooking time the bottom never got ctisp.  Back to par baking again.

Randy

Offline DKM

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Re: Chicago-DKM-Thin-Crust
« Reply #3 on: June 01, 2005, 01:58:40 PM »
Guess I'll play with it some this weekend.

DKM
I'm on too many of these boards


 

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