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 Steve’s 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 haven’t mastered a cracker-style consistently.
Steve’s friend rolled out the dough. I am not sure what formula he used though. Seems like he just adds ingredients. I didn’t 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. Steve’s oven was running somewhere about in the 800’s. I never thought a cracker-style could be made in a WFO, before I tasted Steve’s friend pie. The dough wasn’t really low hydration, but sure wasn’t like a regular a regular formula for a WFO pie. I commented many times to Steve’s friend how delicious I thought his pies were.
They were very crisp when eaten, but weren’t 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.