Author Topic: Thin Crust: Second try  (Read 2993 times)

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Offline Randy

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Thin Crust: Second try
« on: June 02, 2004, 03:53:17 PM »
Here is what is for supper Thursday.  Based on DKM's recipe with an overnight rest in the cooler then out in the morning for the day.
Randy
Thin Crust recipe

6 oz. warm water(90F)  I was planning on using 6 oz of water but a mental failure
made it 7 oz.
1  teaspoons instant yeast
1 pound KA bread flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon honey
1 tablespoon Clasico Olive oil
.
Mix together the flour and salt.  Place mixture in the mixing bowl then add the yeast to the bowl.  Measure the warm water and add the honey & sugar to the water. Pour that into the mixer and mix on stir for a 2 minutes.  Add oil.  Knead for 5 minutes.  Let rest for 5 minutes then knead for 5 minutes more.  Place in greased bowl overnight in the Fridge.  

Remove next morning and let rest covered with plastic until the final rolling.  Use bread flour to keep it from sticking.  After rolling, prick a lot of holes in the dough.
Preheat oven to 500F Add toppings then bake for 8-10 minutes on lowest rack.
« Last Edit: June 03, 2004, 08:27:29 PM by Randy »


Offline Pierre

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Re:Thin Crust: Second try
« Reply #1 on: June 02, 2004, 04:01:31 PM »
good baking!

Are you going to take pictures?

Pierre

Offline Randy

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Re:Thin Crust: Second try
« Reply #2 on: June 02, 2004, 04:49:20 PM »
Here is dough but you have to press it into a ball.
Dough temp 82F at the end of kneading.  In the cooler for tonight then out in the morning for an all day rise.

Randy
« Last Edit: June 02, 2004, 04:51:09 PM by Randy »

Offline Randy

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Re:Thin Crust: Second try
« Reply #3 on: June 03, 2004, 10:44:02 AM »
Pierre I will try to post them as they happen.  Here is what it looked like this morning.  Maybe 2/3 bigger.  It will sit on the kitchen counter all day.
« Last Edit: June 03, 2004, 10:49:18 AM by Randy »

Offline Randy

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Re:Thin Crust: Second try
« Reply #4 on: June 03, 2004, 03:11:44 PM »
After 6 hours of room temperature rise time I felt like I would be better off reforming the dough ball to fix the large voids.  This morning I should have knead the dough into a ball when I took it out of the cooler.  Dough looks and smells good after a flatting it into  a very thick 6"disk.

More pictures to come after the bake this evening.
Randy

Offline Randy

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Re:Thin Crust: Second try
« Reply #5 on: June 03, 2004, 08:21:45 PM »
We were both very pleased with the results but next time I will use 6 oz water instead of 7oz.  That extra oz of water made more gluten and that made it harder to roll out.
Very  ;D very tasty.


Randy

Offline Pierre

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Re:Thin Crust: Second try
« Reply #6 on: June 04, 2004, 03:55:49 PM »
Randy, did steve use bread flour as well for his last thin crust pizza?

Pierre

Offline Randy

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Re:Thin Crust: Second try
« Reply #7 on: June 04, 2004, 04:19:05 PM »
Not sure Pierre, maybe Steve will be around this weekend.  He did change his web page to High Gluten but I think in his last test he used AP.

Randy


 

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