Author Topic: Dough Doctors cracker...No fail! (Read 12554 times)

Jimmy V · « **Reply #80 on:** July 30, 2012, 10:22:17 PM »

Nick....heres a pic of my cracker crust.

Bigfoot21075 · « **Reply #81 on:** July 31, 2012, 10:21:19 AM »

WOW Jimmy V - Looks GREAT!

Did you dock that dough? If you did was it only one pass with the docker or several? Looks DARN YUMMY!

nick57 · « **Reply #82 on:** July 31, 2012, 03:22:29 PM »

Looks better than my last pie. Very thin to say the least. I need a pie fix pretty soon. Nothing more satisfying than a wonderful homemade pizza for dinner or anytime.

ThatsAmore · « **Reply #83 on:** July 31, 2012, 07:50:16 PM »

Quote from: nick57 on July 31, 2012, 03:22:29 PM

Looks better than my last pie. Very thin to say the least. I need a pie fix pretty soon. Nothing more satisfying than a wonderful homemade pizza for dinner or anytime.

Do you know a good recipe that cooks at 110°F?

This heat is getting crazy.

Chicago Bob · « **Reply #84 on:** July 31, 2012, 08:10:09 PM »

Quote from: ThatsAmore on July 31, 2012, 07:50:16 PM

Do you know a good recipe that cooks at 110°F?

This heat is getting crazy.

I think I once heard about one.....ya can't put sausage on it though if I remember correctly...

mykall · « **Reply #85 on:** July 31, 2012, 10:27:20 PM »

Quote from: ThatsAmore on July 31, 2012, 07:50:16 PM

Do you know a good recipe that cooks at 110°F?

An egg on the pavement??

Chicago Bob · « **Reply #86 on:** July 31, 2012, 10:37:44 PM »

Quote from: mykall on July 31, 2012, 10:27:20 PM

An egg on the pavement??

We are talking about pizza egg head...

jus kidding with you mykall!!! See, happy face..

nick57 · « **Reply #87 on:** September 03, 2012, 08:20:38 PM »

I picked the hottest day this week to make a pizza, 108 degrees in downtown T town. After reading a few comments on the thread, I tried something different. I used Crisco instead of olive oil, and let the dough sit in the fridge for 24 hours, then on the counter top for another 24 before making the skin. Well, the results were not what I expected. As you can tell by the picture, the dough looks more like a Pizza Vera Napoletana recipe. The dough seemed really moist

nick57 · « **Reply #88 on:** September 03, 2012, 08:22:30 PM »

The dough has really risen, a lot wetter than the 24 hour fridge rise dough.

ThatsAmore · « **Reply #89 on:** September 03, 2012, 08:25:47 PM »

Did you end up cooking it or not ?

nick57 · « **Reply #90 on:** September 03, 2012, 08:26:18 PM »

The dough was very easy to roll out. Very extensible, just like a pizza Vera. It did not feel like regular cracker crust when rolling out. The dough was very sticky, not dry like my cracker.

nick57 · « **Reply #91 on:** September 03, 2012, 08:27:35 PM »

This is after my 5 minute par bake. Lots of small bubbles.

nick57 · « **Reply #92 on:** September 03, 2012, 08:28:55 PM »

I topped with homemade sauce, mozz, Italian sausage, shrooms, olives, and diced maters.

nick57 · « **Reply #93 on:** September 03, 2012, 08:30:08 PM »

Hot ready to eat, crust seems a little soft and flimsy, not like a cracker.

nick57 · « **Reply #94 on:** September 03, 2012, 08:31:02 PM »

Nice thin slices, Crispy with a little chew. Not as good as my last.

nick57 · « **Reply #95 on:** September 03, 2012, 08:35:51 PM »

Could not tell any improvement in flavor by letting the dough rise for 48 hours. I was not very pleased by the outcome. I think the dough became to bready and wet with the long rise. It was more like an Italian thin crust pizza, very delicate and a little crispness. It was not what I was hoping for. I did make a major mistake. I should have used Crisco, and the regular rise time, to see the difference the between it and using olive oil. I'll do that on my next pizza and post the results.

nick57 · « **Reply #96 on:** September 03, 2012, 08:41:29 PM »

That'sAmore! Do you know of any place in T town that makes a good cracker crust pie?

ThatsAmore · « **Reply #97 on:** September 03, 2012, 08:45:52 PM »

Quote from: nick57 on September 03, 2012, 08:41:29 PM

That'sAmore! Do you know of any place in T town that makes a good cracker crust pie?

LOL, Nope that is how I got here

Do you ?

Pete-zza · « **Reply #98 on:** September 03, 2012, 08:50:06 PM »

Nick,

I'm pretty certain that the reason why your results didn't turn out as well as your prior efforts was because of the 24 hours of fermentation at a high room temperature with 0.75% yeast. With a formula hydration of 45%, the fermentation would have been modest while the dough was refrigerated. However, when you then allowed the dough to ferment at room temperature for another 24 hours, what most likely happened is that the protease enzymes attacked the gluten structure and damaged it, causing the water in the dough to be released from its bond and to make the dough wet and clammy. In effect, the dough was overfermented. I tend to doubt that using the Crisco was at fault. Had you dramatically reduced the amount of yeast, the dough might have survived the 24-hour room temperature fermentation.

Peter

nick57 · « **Reply #99 on:** September 03, 2012, 08:58:45 PM »

That sounds right to me. I was kinda worried when I tried it. I saw a post on the thread and the results looked pretty good, and it was a cracker recipe. I thought the extra time in warmer temps, would cause to yeast to take off. I don't think I will go for the long rise again, unless I cut way back on the yeast per your suggestion. Cool temps this weekend, I have an outdoor art show downtown this weekend, I do not want to melt. I could use a nice Merlot right now, just like this painting I just finished.