Author Topic: Stoopid dough question  (Read 829 times)

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Offline mykall

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Stoopid dough question
« on: May 19, 2012, 01:55:56 AM »
Learning...but still don't know much.  Not much kneading and you get a crumbly crust.  Much kneading and you get a stretchy crust or possibly a "tough" crust that is still..."bready".   But...if you wanted a real crispy or ...."snap-crackety"  crust what would you do?  I'm talking about a thin crust with even a thin shoulder that has much more of the consistency of a large Frito-lay than a breaded crust .........how would you get there? I'm talking about a 1/8 or 1/10" crust that snaps when you break it.  How do we get here? 

thanks

MB


Offline pizzaneer

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Re: Stoopid dough question
« Reply #1 on: May 19, 2012, 03:37:13 AM »
Check out "laminated" style.  Fazzari has some really good tips on his thread.
http://www.pizzamaking.com/forum/index.php/topic,14106.msg141468.html#msg141468
I'd rather eat one good meal a day than 3 squares of garbage.

Offline mykall

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Re: Stoopid dough question
« Reply #2 on: May 19, 2012, 02:03:53 PM »
I'll give this a try, but I'm not sure that "cracker" style is what I'm after.  I remember a real thin pie but the outer parts of the crust had almost as much snap as grabbing a large "frito" and breaking it between your fingers.  I dunno ...maybe this is a starting point. 

Offline pizzaneer

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Re: Stoopid dough question
« Reply #3 on: May 19, 2012, 02:18:39 PM »
what you are describing IS cracker crust.... try it out, take some pics.  At the worst you have spent some time trying out a new recipe and gained some experience, at the best you have reached what we all strive for - pizza heaven.
I'd rather eat one good meal a day than 3 squares of garbage.


 

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