Author Topic: Thin Crust  (Read 2327 times)

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Offline Randy

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Thin Crust
« on: July 21, 2004, 01:58:40 PM »
In the cooler for the night.  This is more of a verys tiff bread thin crust.
Randy

Note: Use the very lowest rack.

6.5 oz. warm water(120-130F)up from 6oz
1  teaspoons instant yeast
1 pound KA bread flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon honey
1 tablespoon Clasico Olive oil
.
Mix 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 2 minutes.  Add oil.  Knead for 10 minutes.  Place in greased bowl overnight in the Fridge.  

Remove next morning remove from cooler and knead into a fresh ball and let rest covered 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.


Offline DKM

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Re:Thin Crust
« Reply #1 on: July 21, 2004, 04:26:42 PM »
I might need to try that.

Who am I kidding, of course I'm going to try it.

DKM
I'm on too many of these boards

Offline Randy

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Re:Thin Crust
« Reply #2 on: July 23, 2004, 10:59:19 AM »
This was good but needs more work.  May go back to the Steve-DKM method of a 24 hour rise on the counter top.

Randy