Pizza Inn Cracker style

[dankfoot]

Can I let the dough rise longer than 24 hours? Can I do a 48 hour cold rise?

[buzz]

Why not just try it! Try my 3 separate (1.5-2 hours) rises as well--it makes an awesome thin crust! I've done so much experimenting with so many ways of making pizza--it's the only way to find out what you like!

[dankfoot]

Thanks Buzz,

Yea I have made it a bunch and it is killer but I usually do a 24 hour rise....I was going to make the dough before I go out of town and then eat it when I get back. I guess I will just try it and see.

[Randy]

Darkfoot I would not go much past 24 hours on a room temperature rise but  if you place it in the cooler from the mixer then when you return eave it out for at least 12 hours.
This dough is needs a lengthy room temperature rise to develop the flavor.  When risen correctly it will have kind of a beer aroma when you roll it out.  This is the first thin cracker crust my wife would eat and enjoy.

Hope this helps.

Randy

[duckjob]

A few weeks ago I made a double batch of the Pizza Inn cracker dough. I used a 24 hour room temp rise for one and a 48 hour cold rise with 3 hours to warm to room temperature for the other. I actually prefered the taste of the dough with the longer cold rise.

[Randy]

I will give the long cold rise a try.  I have in the past tried a 24 cold rise on the cracker style but thought it bland. 
How did it roll out?

Randy

[duckjob]

Sorry for the delayed response. It rolled out fine, once it came to room temp. Only slightly more effort than with an all room temp rise.

[burn8]

I did a 20hr counter rise with this recipe and built the pizza last night. The dough was pretty easy to get to 1/8in with a rolling pin, but I never did get it any thinner

makes we want to buy a sheeter.

-burn8