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Author Topic: First DKM Cracker  (Read 2980 times)

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Offline SteveVit

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First DKM Cracker
« on: March 22, 2006, 01:01:28 AM »
This is my first cracker pizza. I'm not sure if I did something wrong but it wasn't cracker like, maybe my oven wasn't hot enough. (475 degrees) No big deal. I'm not familiar with this style so I'm no expert. I'm sure I'll be making another one soon.
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Offline Randy

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Re: First DKM Cracker
« Reply #1 on: March 22, 2006, 07:44:58 AM »
Not a bad looking pizza at all.  Did you let it rise ovenight?  Hard to tell but it looks like it could have been rolled out thinner.
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Offline SteveVit

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Re: First DKM Cracker
« Reply #2 on: March 22, 2006, 02:20:04 PM »
Yeah I let it rise overnight. It's rolled pretty thin, I rolled the edge so the crust is a little thick. I don't have a cutter pan with the angled lip so I used a 16 inch pan with straight sides and I thought rolling the edge was better than having a 90 degree lip. I cooked the pizza for a while and the bottom was real white and undercooked so I used a peel and transfered it back to the oven onto the tiles to brown the bottom. The bottom did brown but the pizza was still flimsy.

Steve
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Offline Randy

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Re: First DKM Cracker
« Reply #3 on: March 23, 2006, 07:13:25 AM »
Did you prebake (parbake) the crust before putting on the toppings?
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Offline SteveVit

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Re: First DKM Cracker
« Reply #4 on: March 29, 2006, 12:32:46 AM »
No prebake or parbake, is this a popular thing to do with this style of pizza?
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Offline DKM

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Re: First DKM Cracker
« Reply #5 on: March 29, 2006, 01:32:45 PM »
Par-baking helps.

Also it might have been too thin.  It is a myth that the Pizza Inn/Hut style of thin needs to rolled "as thin as you can get it"  One of the biggest things we got in trouble for was not adjusting the sheeter and getting the crust to thin. :pizza:

DKM
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Offline SteveVit

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Re: First DKM Cracker
« Reply #6 on: April 10, 2006, 06:58:38 PM »
Yeah I think i rolled it too thin, I've made a few NY style pizzas too thin and it's the same way.
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Offline PizaJim

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Re: First DKM Cracker
« Reply #7 on: May 09, 2006, 11:28:10 AM »
The raw dough looks too moist IMHO
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Offline Exentrik

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Re: First DKM Cracker
« Reply #8 on: June 21, 2006, 06:51:52 PM »
The dough is definitely too wet.. It should be really hard to roll... With little or no elasticity..In real terms.. when you get it to the thickness that you want it.. It should not retreat back to a smaller shape.. It should be very dense.. Par baking is definitely required....
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