I hope this finds everyone well.
After successfully perfecting my Pan Pizza Recipe - I cant resist to try out another style of Pizza. With the Wealth of information and countless different styles of Pizza Available - It's a difficult choice to make. I'm actually suffering from addiction and sleepless nights with all the info thats right here
So, I decided to go on the total opposite end of the spectrum and have a go at the Cracker Style Pizza. I used Pete-zza formulation of the DKM cracker style and loved the outcome. Quite a flavourful crust that crackles with every bite. My Daughter has now banned me from making Pan Pizza "No more thick Pizza Dad! I only want this thin 1"
So back to the topic - i will be attempting Pete-zza formulation found here http://www.pizzamaking.com/forum/index.php?topic=576.msg15669#msg15669] [url]http://www.pizzamaking.com/forum/index.php?topic=576.msg15669#msg15669
Just 2 questions i have for now
1. I'd like to subs the dry whey for milk powder - would this adversely affect the results.
2. I would like to bake the pizza on a screen for the first half of its baking time and then finish off on a stone - should i be aware of anything when doing so?
Thanks guys and hope to post my results soon