Author Topic: Pizza Inn crust  (Read 1911 times)

0 Members and 1 Guest are viewing this topic.

Offline elsegundo

  • Registered User
  • Posts: 179
  • Location: Sacramento/El Segundo CA
  • Shakey's not stirrred
Pizza Inn crust
« on: July 31, 2006, 08:34:50 PM »
Pizza Inn original crackery crust is made by mixing a batch of dough and fermenting unrefrigerated overnight. The dough is flour, water at about 37% hydration, and IDY. The dough uses a sheeter (Somerset) two-pass system with the dough gently stretched over black trays, trimmed, and sent through a Lincoln I conveyor belt oven.

It works and if you like crackery,  Pizza Inn is a good start if you have one in the neighborhood.