Author Topic: 5.6, 5.7, 5.8  (Read 2231 times)

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Offline Randy

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5.6, 5.7, 5.8
« on: March 30, 2007, 01:52:10 PM »
Over the last month I have revisited part of Steve's test varying the water content of DKM's thin crust recipe.  It amazes me that one tenth of an ounce of water can make a difference in this 16 oz of flour recipe. This recipe is one our favorites.

Last night's 5.6 oz of water shattered somewhat when you tired eat it making it the crackerest crust of them all.  But at 5.6 oz you had better be ready to spend some hardtime rolling this crust out.  This crust browned very nicely and it may be possible to skip the parbake,

The 5.7 oz of water pizza is notably easier to roll out but was a little less crackery although it was still crunchy.

The 5.8 oz of water pizza is much easier to roll out and still had a cracker like edge but the layering toward the center was diminished.

Offline DKM

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Re: 5.6, 5.7, 5.8
« Reply #1 on: March 31, 2007, 09:32:47 PM »
That's wild, Randy.

I don't even messure the water, I start out with half a cup and keep adding until it looks right.

Next time try doing some adjusting to the oil.

I'm on too many of these boards

Offline Steve

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Re: 5.6, 5.7, 5.8
« Reply #2 on: April 01, 2007, 05:00:48 PM »
I gotta get back to making thin crusts!  :chef: is a member-supported public resource. Click HERE to become a Supporting Member.