First attempt Thin Crust on a Stone.
Yesterday I made my first attempted at a DMK Thin Crust, I used a Pizza Stone only.
Flour (100%): KA Bread 235.26 g | 8.3 oz | 0.52 lbs
Water (36%): 84.69 g | 2.99 oz | 0.19 lbs
Oil (3.5%): 8.23 g | 0.29 oz | 0.02 lbs | 1.76 tsp | 0.59 tbsp
Salt (1.2%): 2.82 g | 0.1 oz | 0.01 lbs | 0.51 tsp | 0.17 tbsp
IDY (1.2%): 2.82 g | 0.1 oz | 0.01 lbs | 0.94 tsp | 0.31 tbsp
Sugar (1.2%): 2.82 g | 0.1 oz | 0.01 lbs | 0.71 tsp | 0.24 tbsp
Total (143.1%): 336.66 g | 11.88 oz | 0.74 lbs | TF = 0.105
The recipe I modified using the calculator for a 12” pizza, but not knowing the TF I used .105 thought better to have more than less. After rolling and getting it to the TF that I thought looked good is was actually 14”. This worked out to my advantage, the wife and I ate all but 1 piece, a 12” would have been too small.
The dough was pre-baked in a (Convection Oven) on a preheated stone 475 for about 2 min. The crust was then allowed to cool and then topped, then back in the oven for about 6 min.
The crust was nice and crisp, slight chew and very tasty, but had no browning came out blond.
This being my first attempt at this style I was afraid of over topping it, definitely more meat and cheese next time.
I wanted to try the Convection mode for this pizza to help achieve the crispy crust but all it did was dry out the toppings somewhat. I will not use this mode again for pizza, back to Conventional bake for me. Next time I will also try 500 deg, to possible get more browning of the crust.
Troy
