Author Topic: A pretty easy to do cracker style  (Read 6753 times)

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Offline nick57

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  • Location: Tulsa OK
Re: A pretty easy to do cracker style
« Reply #20 on: August 15, 2013, 08:35:47 PM »
Great looking pie! I dock my cracker pies, then par bake at 550 degrees them before topping. I finish it off on the stone at 425. Your  pie looks like my Chicago thin crust attempt. I had leftover pizza for lunch, but After seeing yours, I could go for a slice. Great work! 


Offline PizzaFred

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  • Location: Canada
Re: A pretty easy to do cracker style
« Reply #21 on: August 17, 2013, 04:51:51 PM »
This is probably the worst looking pie I've made but I still wanted to post it.

I had to roll the dough 3 times to get it right. It was pretty sticky and I don't think I used enough bench flour.

The taste wasn't incredible but wasn't bad either. To be honnest, the rim tasted a bit bland. I was really surprised with the coloration though since it was cooked on a perforated aluminium plate in an electric oven.

My gf didn't take pics of the underside or the crumb but once baked it had about the thickness of a nickel.

Overall, the pie was good but I don't think I will make this recipe again. I'm still happy with my experience since I learned a ton of stuff and liked my first experience with baker's percents.

Thanks to Chigago Bob for anwering my questions!