Author Topic: My First Successful DKM Thin Crust w/pictures (Read 2349 times)

Steeb · « **on:** August 06, 2005, 09:58:42 PM »

Well, I finally made a DKM Thin Crust that came out right. I decided to used bacon instead of pepperoni and I tried Sargento mozzarella instead of my usual Kraft. I used the KASL high gluten flour and everything was mixed by hand. It came out great - it had a crispy crust with a surprisingly good flavor to it. I think I'll be using Sargento until I can get my grubby paws on some Grande.

Here's the finished pizza...

Steeb · « **Reply #1 on:** August 06, 2005, 10:00:29 PM »

Here's the dough in various stages of fermentation...

Steeb · « **Reply #2 on:** August 06, 2005, 10:03:44 PM »

Here's the dough stretched over my brand new cutter pan. The pan was lightly oiled with Crisco. I pulled the dough too tight on one side, resulting in a short, asymmetrical edge once the excess was trimmed off. I'll fix that on future thin crusts. The pan itself is worth it's weight in gold - no more trimming with a little knife!

Steeb · « **Reply #3 on:** August 06, 2005, 10:07:01 PM »

Here it is after a 4 minute par bake and dressed for the final trip into the oven.

Special thanks to Steve and Randy for their helpful tips, and DKM for the recipe!