Does anyone or has anyone tried cracker crusts in WFO. Don't have mine yet, might have to wait til next year as some things have come up but just wondering.
I did post at Reply 944 http://www.pizzamaking.com/forum/index.php/topic,9908.msg152549.html#msg152549
that Steveís friend made a style like a cracker-style that was first baked on one side, then pulled out of the oven and dressed, then baked on the other side. I posted that those pies tasted like a cracker-style pie should taste, even though I havenít mastered a cracker-style consistently.
Steveís friend rolled out the dough. I am not sure what formula he used though. Seems like he just adds ingredients. I didnít take pictures of how the pies were then in two layers, but this is a picture I had on my camera of the cracker style pie. Steveís oven was running somewhere about in the 800ís. I never thought a cracker-style could be made in a WFO, before I tasted Steveís friend pie. The dough wasnít really low hydration, but sure wasnít like a regular a regular formula for a WFO pie. I commented many times to Steveís friend how delicious I thought his pies were.
They were very crisp when eaten, but werenít burnt. Maybe Steve will see this post, or I can ask him to ask his friend how he makes his dough. I think Steve's friend is a member here on the forum, but doesn't post.
I know you like cracker-style pies, so maybe some experimenting might be in order when you get your WFO.