Author Topic: Chicago Cracker Crusts  (Read 886 times)

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Offline PizzaGarage

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  • Location: Chicago
Chicago Cracker Crusts
« on: December 24, 2014, 01:36:38 PM »
Made some cracker crusts and wanted to share the formula.  I usually make these with KAAP but tried these with KABF instead.  The higher gluten of the bread flour made these much easier to mix, ball, roll and generally handle.  However, I found the KAAP to provide more "snap" than the BF.  An interesting give and take, where making these with AP is pretty difficult (But crispier) but using BF made the process so much easier.  Here are some pics and the formula I used

What flour do you use for your cracker crusts?

Dough:

KABF
Hydration 45%
IDY .3
Sea Salt 1.75
Pure OO 3%
Sugar 2%
Bowl Residue 2%

Mix:

Add salt and sugar to water and wisk
Add flour and yeast
Mix 1 min low
Add oil
Mix 1 minute low
Mix 6 more min on medium


Ball and put into fridge
3 day rise

cook 475 on stone. 

Offline PizzaGarage

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Re: Chicago Cracker Crusts
« Reply #1 on: December 24, 2014, 01:39:24 PM »
more pics

Offline nick57

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Re: Chicago Cracker Crusts
« Reply #2 on: December 24, 2014, 02:12:56 PM »
Looks good. I use KAAP for my Chicago thins. I use Garvey's Pizza Factory recipe for the crust, sausage, and sauce. I roll the skin out to the thickness of a credit card. It rolls out prtty easily. I have found that warming the dough ball seems to help with the rolling. I don't dock the skin.

Offline Yeller

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  • Location: Buckeye, AZ
Re: Chicago Cracker Crusts
« Reply #3 on: January 12, 2015, 09:09:18 AM »
Impressive I say

Offline RockyMtn_Chi_Pie

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Re: Chicago Cracker Crusts
« Reply #4 on: January 13, 2015, 05:30:17 PM »
Guys, those pies look great!  PizzaGarage, what are the herbs you sprinkled on top of the pie?  I'm gonna have to try your dough recipe this week.

Offline PizzaGarage

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Re: Chicago Cracker Crusts
« Reply #5 on: January 17, 2015, 12:01:04 AM »
50% dried basil / 50% dried oregano

That's the mix....