Author Topic: Awesome thin crust!  (Read 24463 times)

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Online Pete-zza

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Re: Awesome thin crust!
« Reply #25 on: January 06, 2008, 11:44:45 AM »
BTB,

Another great job. You are getting good at this, and with all the good information, photos and instructions you provided, anyone should be able to try the recipe, even if they don't have a cutter pan.

The way you cut the pizza is the same way that is used at DeLorenzo's and perhaps other New Jersey pizza places.

Peter


Offline BTB

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Re: Awesome thin crust!
« Reply #26 on: March 04, 2008, 07:24:54 AM »
I made another one of this style pizza the other day . . . I've dubbed it the Buzz Awesome Thin Crust, altho I may have strayed somewhat from Buzz' intent.  I return to this style as it has been one of the most successful for me and my pizza eating fans rate it highly.  I made a 14" pizza using my anodized non-perforated cutter pan from pizzatools.com and used Harvest King flour, which I sifted before use.  The formulation, using the expanded dough formulation tool, was as follows:

Flour (100%):  213.75 g  |  7.54 oz | 0.47 lbs
Water (56%):  119.7 g  |  4.22 oz | 0.26 lbs
ADY (1.25%):  2.67 g | 0.09 oz | 0.01 lbs | 0.71 tsp | 0.24 tbsp
Salt (1.5%):  3.21 g | 0.11 oz | 0.01 lbs | 0.57 tsp | 0.19 tbsp
Olive Oil (4%):  8.55 g | 0.3 oz | 0.02 lbs | 1.9 tsp | 0.63 tbsp
Corn Oil (4%):  8.55 g | 0.3 oz | 0.02 lbs | 1.9 tsp | 0.63 tbsp
Canola Oil (18%):  38.48 g | 1.36 oz | 0.08 lbs | 8.47 tsp | 2.82 tbsp
Sugar (2%):  4.28 g | 0.15 oz | 0.01 lbs | 1.07 tsp | 0.36 tbsp
Butter/Margarine (.75%):  1.6 g | 0.06 oz | 0 lbs | 0.34 tsp | 0.11 tbsp
Total (187.5%): 400.79 g | 14.14 oz | 0.88 lbs | TF = 0.08

I put a 15" size in the calculation tool for a 14" pizza so I didn't need to provide for any bowl residue.  I again added just a "dab" of real softened butter and dropped little pieces of it throughout the mixture so that it would be incorporated well into the dough without too much kneading.  The process was similar to that I previously followed, which included withholding 1/2 cup of the flour for 30 minutes while the dough set or rested. The dough ball was placed in a ziplock bag, allowed to rise for 2 hours on the counter, then refrigerated for about 24 hours prior to use.  The last time I made this style pizza I didn't refrigerate the dough ball as I used it the same day.  But the result is much better refrigerating the dough ball for at least 24 hours I've found.  The skin was par-baked for about 4 minutes.

The pizza turned out excellent.  It is one of the tastiest and crispiest pizzas that I've made, despite it have a 56% hydration.  It has become one of my "old reliable" pizza types.  Just took one picture of it before baking.                                         --BTB

Offline holdem

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Re: Awesome thin crust!
« Reply #27 on: December 07, 2008, 08:30:13 PM »
Anyone tried this using the 1 tsp. of oil for the cracker crust?

Offline eric22

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Re: Awesome thin crust!
« Reply #28 on: December 22, 2008, 04:39:27 AM »
fantastic post.
 
 :pizza:  :P


Offline buzz

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Re: Awesome thin crust!
« Reply #29 on: February 24, 2009, 11:02:38 AM »
I'm really glad everyone is enjoying this crust, because IMHO the results are superior (and we've all labored so hard here to make great pizza at home!). Lately I've been experimenting with this same crust and less oil, and find that I've been enjoying it quite a bit (especially with the combination of Pastene tomatoes!). I tried a starter/poolish and found the result to have an "airy", artisanal bread quality to it which I didn't like so much. So I tried @2 tsp (not TBS) Carapelli extra light olive, mixed the 1.25 (I'm now using a bit less flour with the same hydration and it works out better) cups dough (less .50 cup flour) in the bread machine for about a minute and 30 seconds, then let it sit for half an hour. Then I turned the machine back on and let it cycle to knead, put the pan back in and let the dough knead for 7 minutes. At about the 4-minute mark I add the remaining. 50 cup flour, then turned it off at the end of the 7 minutes and let it sit for an additional 15 minutes. Then I oiled the ball and let it rise for 4 hours in a warm oven.

Since this is for a thin crust, I usually roll it out with a rolling pin and dock it with a fork before par-baking it, but this time I didn't dock it, since at my favorite pizzeria they just sheet the dough and don't dock it. I found this to be superior because it cooked up with cracker-like voids around the edges (Instead of the edges being too hard and crisp, which is what I get with docking).

Really excellent stuff! I'm going to try a combination of part-skin and whole milk Sorrento cheese and see what that does.

BTB--

Your initial dough after the 30-minute autolyse looks pretty much like mine, except that mine is a bit soupier due to the lesser amount of flour I'm using now. I think the reduction of .25 cup flour really makes a difference--give it a try!
« Last Edit: February 24, 2009, 11:14:00 AM by buzz »

Offline BTB

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Re: Awesome thin crust!
« Reply #30 on: February 24, 2009, 11:41:35 AM »
Welcome back, Obi-Wan.  We would all love to learn more of your techniques and ideas, of which I think you have many.  May the Pizza Force be with you.                                ;D    --BTB


Offline buzz

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Re: Awesome thin crust!
« Reply #31 on: February 24, 2009, 11:47:43 AM »
You crack me up--lol!

Unfortunately, these days I have little free pizza-making time anymore!

Offline buzz

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Re: Awesome thin crust!
« Reply #32 on: February 24, 2009, 12:52:04 PM »
Here's another version you might want to try (with both oil levels). I wasn't crazy about it, but it's worth the experiment to see if you like it. I did a 1-minute mix (bread machine), let it autolyse, etc. Then I kneaded the dough for about 3 minutes, adding the rest of the flour halfway through. The result is more biscuit-like, akin to Chicago deep dish style.


 

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