Author Topic: My Cracker Crust.  (Read 2238 times)

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Offline Mick.Chicago

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My Cracker Crust.
« on: August 10, 2011, 05:10:16 PM »
My little one keeps eating JUST the topping on my regular pies so I made her some cracker crust to see if she'd eat it all, she did.    I was fed up of her wasting good dough >:D

This is similar to steve's no yeast recipe here http://www.pizzamaking.com/forum/index.php/topic,1311.msg11794.html#msg11794

But instead of shortening I used butter. Turned out fine,    I did a 5 minute par bake at 475 then ten minutes on the pan then 2 minutes on the rack.

First two pics are cheese last pic is salami.


buceriasdon

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Re: My Cracker Crust.
« Reply #1 on: August 10, 2011, 05:57:48 PM »
Mick, Looks great!
Don

Offline JConk007

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Re: My Cracker Crust.
« Reply #2 on: August 10, 2011, 09:04:13 PM »
But the big ?qustion is  is Did she eat it ??
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline Mick.Chicago

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Re: My Cracker Crust.
« Reply #3 on: August 11, 2011, 08:29:05 AM »
Yes!

Offline JConk007

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Re: My Cracker Crust.
« Reply #4 on: August 11, 2011, 08:33:17 AM »
I would too!!
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline JJP

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Re: My Cracker Crust.
« Reply #5 on: August 15, 2011, 11:29:06 AM »
Looks like a winner! So I looked at the link you gave and the mix is as shown
16 oz. high-gluten flour
6.5 oz. water
1 tbsp. vegetable shortening
1 tsp. salt

So is 16oz of flour supposed to be weight or volume??

Gotta try this tonight!

Offline JJP

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Re: My Cracker Crust.
« Reply #6 on: August 15, 2011, 11:34:45 AM »
Never mind!  :-[

Read further and realized it was a weight measurement ! Water too!

Game On!

Offline Mick.Chicago

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Re: My Cracker Crust.
« Reply #7 on: August 18, 2011, 11:07:43 AM »
'Tinkering' with a different recipe today.   

8oz. Flour
3 1/4 oz. Water, Very Cold Water
1    TBSP Corn Oil
1/2 TSP salt

I also added half a 1/2 TSP of Garlic Powder.

This dough was a lot easier to roll out than the previous recipe,  the previous recipe wasn't 'hard' but did require some resting of the dough.   This dough didn't require any resting and rolled down to a MM in thickness no problem.   Will see how it tastes.


Offline Mick.Chicago

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Re: My Cracker Crust.
« Reply #8 on: August 18, 2011, 11:26:57 AM »
Tastes OK, but I think it needs a slightly longer bake time at a lower temp. 


 

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