My cracker pie

[bakeshack]

I love cracker pizza!  I made some pies for lunch today and they came out great.  I was done in just under an hour.

100% AP flour
38% Water
20% Starter (from discard)
2% Salt
1.5% Sugar

Mixed in food processor for about 1 minute.  The dough came out mealy and dry but came together after a 20 min rest.  I passed the dough through a pasta maker and put them together in the middle to make a 14" pie.  

Par-baked for about 4 mins at 500F, topped then baked for another 4 mins or so until the cheese bubbles.  

[norma427]

bakeshack,

Wow, your cracker style pizza looks really tasty!    They look really crackery and also you used a starter.  The starter part is very interesting.  I am still learning about cracker style pizzas.

Norma

[Pete-zza]

Marlon,

Great job. You are a natural.

Peter

P.S. I added your dough formulation to the collection at http://www.pizzamaking.com/forum/index.php/topic,8297.msg71576.html#msg71576.

[bakeshack]

Thank you Peter and Norma!  I appreciate it. 

Btw, the discard from the starter I used is from a levain build 10 hrs prior so it was still well risen and just about receding.  It is not the overly mature starter that one would get if the last feeding was about 24 hrs or so. 

Marlon

[ThatsAmore]

Outstanding looking bakeshack 

[Chicago Bob]

Mmmmm Mmm....Cracker pizza!!
Those are beauties backshack, congratulations on your dough going into the "collection". Very nice. 

[bakeshack]

Mmmmm Mmm....Cracker pizza!!
Those are beauties backshack, congratulations on your dough going into the "collection". Very nice. 

Outstanding looking bakeshack 

Thanks guys! 

[Jet_deck]

I'd hit it, twice.