Cracker warming box.....

[Jackitup]

I've posted this before but bears a repeat. My cracker crust warming box, fairly self explanatory I think, a 5 gallon bucket, trouble light, pizza screen to set it on and crust in a plastic bag in a bowl in the bottom with a probe to measure temp, holding at 82 degrees. Will be about 20 hours by the time I bake it tonite. If I get a chance I'll post some finished pics, doing a NY style too.

Jon

attch'd a better pic

[norma427]

Jon,

That is one interesting cracker warming box!  You sure are inventive!   

Norma

[Jackitup]

Some time ago Peter was posting some of his proofing boxes for doing cracker crusts and I was tinkering around a lot with the cracker crusts too. This one was a keeper and easy too. CRUCIAL in getting that cracker crust to roll out easily in a few minutes....literally, 'no sweat'!
Jon

[norma427]

Some time ago Peter was posting some of his proofing boxes for doing cracker crusts and I was tinkering around a lot with the cracker crusts too. This one was a keeper and easy too. CRUCIAL in getting that cracker crust to roll out easily in a few minutes....literally, 'no sweat'!
Jon

Jon,

I have one of those 5 gallon buckets at home and also a heating lamp.  I made a proofing box like Peter did and did use it different times.  I still haven’t mastered a cracker crust.  Maybe Santa will bring me a cutter pan so I can try again.   

Norma

[DocSpine]

that is great! Next up is the Sous Vide pizza sauce 

[jgestner]

that is great! Next up is the Sous Vide pizza sauce 

LOL
That is Hilarious!
As I was just reading this thread, all I could think about is my Sous Vide/PID controlled electric roaster for temp control of the dough balls!

I like a fresh 6 in 1 sauce with a few seasonings done with a bit of water and then microwaved till steaming, as a member here called November has described.

I don't usually cook my 6 in 1 pizza sauce, but I do cook spaghetti sauce.

John in Merrill