Author Topic: pan cracker  (Read 972 times)

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Offline wheelman

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pan cracker
« on: February 12, 2014, 11:03:19 PM »
having fought crispy crust as a defect in every pizza I've ever made, I decided to go the other way to see what I might learn.  got a couple of cutter pans and used Steve's recipe from http://www.pizzamaking.com/forum/index.php?topic=29847.0

pretty good pizza for a snowed in night at home.  all the stores were closed so I couldn't get any sausage. 
bill


Offline wheelman

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Re: pan cracker
« Reply #1 on: February 12, 2014, 11:06:28 PM »
I par baked one and didn't the other.  I think it worked better with par baking.  cooked it 5 min before and 5 min after topping.  the other one cooked about 10 min total.  the cheese might have been better on that one. 

Offline dellavecchia

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Re: pan cracker
« Reply #2 on: February 13, 2014, 07:36:46 AM »
I have always wanted to try this style. You got some really great results here and that laminated puffiness - it's 7:30 in the morning and I want to eat that pizza.

John

Offline c0mpl3x

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Re: pan cracker
« Reply #3 on: February 13, 2014, 08:16:05 AM »
a little more bottom heat, and a slightly lower temp (25-50 lower?) may help lessen your need for a parbake, without knowing your bake specifics.  but looks good
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Offline wheelman

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Re: pan cracker
« Reply #4 on: February 13, 2014, 09:02:24 AM »
I really didn't know what temp to shoot for.  I preheated to 550 but then decided that was too much and turned it down to 450.  I have another dough ball left so I will take one more shot at it - maybe 450 the whole way?  I used the fan too. 
So is par baking to be avoided? 
I'm used to cranking the oven as much as possible, this is different. 
thanks for the help cOmpl3x, and thanks John - I may have some leftovers for breakfast!

bill

Offline Steve

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Re: pan cracker
« Reply #5 on: February 13, 2014, 09:30:46 AM »
Looks great, now I'm hungry too!
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Offline Steve

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Re: pan cracker
« Reply #6 on: February 13, 2014, 09:32:50 AM »
having fought crispy crust as a defect in every pizza I've ever made, I decided to go the other way to see what I might learn.  got a couple of cutter pans and used Steve's recipe from http://www.pizzamaking.com/forum/index.php?topic=29847.0

pretty good pizza for a snowed in night at home.  all the stores were closed so I couldn't get any sausage. 
bill


Bill, I think you meant to link to this topic:

http://www.pizzamaking.com/forum/index.php?topic=105.0

 :chef:
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Offline wheelman

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Re: pan cracker
« Reply #7 on: February 13, 2014, 11:36:50 AM »
you're right Steve.  that's the one i used.  still good after all those years!
thanks,
bill

Offline PizzaGarage

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Re: pan cracker
« Reply #8 on: February 14, 2014, 12:18:29 PM »
Temp wise, I find 475 on stone as perfect for cutter pan cracker's.  Pizza looks great and you can dock the sides if you want so it doesn't bubble as much.

Offline wheelman

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Re: pan cracker
« Reply #9 on: February 14, 2014, 04:21:21 PM »
sounds good - thanks!  i'll try both.
bill


Offline Tscarborough

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Re: pan cracker
« Reply #10 on: February 16, 2014, 11:06:58 AM »
Looks great!  I know what I am making for lunch now.

Offline wheelman

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Re: pan cracker
« Reply #11 on: February 16, 2014, 11:15:10 AM »
I had one more dough ball so I tried this again yesterday for lunch.  I took the advice above and docked the rim, cooked at 475, no par bake.  I made some sausage this time and pre cooked that a little.  not sure if that's necessary with the bake times here.  this one cooked for about 12 min, no fan.
thanks for the help.  I learned something trying something totally different.  now I'm ready for a little warm up so I can go back to cooking with fire! 
bill