Author Topic: Thin crust again.  (Read 3170 times)

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Offline Randy

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Thin crust again.
« on: September 13, 2004, 02:13:53 PM »
This week I am going back to my original thin crust which has a different texture from Steveís & DKMís thin crust.

7 oz. warm water(120F-130F)
1 package SAF Perfect Rise yeast
1 pound bread flour
1 teaspoon salt
2 teaspoons honey
1 tablespoon vegetable oil
1 tablespoon Classico olive oil.

Mix together the flour and salt.  Place roughly half the flour mixture in the mixing bowl then add the yeast to the bowl.  Measure the very warm water and add the honey to the water. Pour that into the mixer and mix on stir for a few minutes.  Add about ľ of the remaining flour mixture and go to kneading speed on your mixer.  Knead for 5 minutes.  Add remaining flour, and both oils then knead for 10 more minutes.  Place in greased bowl overnight in the Fridge.  Remove three hours in advance and flatten into a thick disk say a foot in diameter.  Let it rest covered with plastic until the final rolling.  After rolling prick a lot of holes in the dough.  Let rest for 20 minutes in the pan.`

Prebake at 500F for 5 minutes.  Add toppings then bake for 8-10 minutes


Offline DKM

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Re:Thin crust again.
« Reply #1 on: September 13, 2004, 02:52:19 PM »
What you do that for Randy?

I'm already behind on my pizza making.

I have New York to make, then my own thin crust.  Think I moght try yours before I do mine though.

DKM
I'm on too many of these boards

Offline Randy

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Re:Thin crust again.
« Reply #2 on: September 13, 2004, 09:11:46 PM »
Hold off for a bit DKM I'm still playing with this one.
 8)
Randy

Offline DKM

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Re:Thin crust again.
« Reply #3 on: September 13, 2004, 09:28:30 PM »
OK, let me know how it turns out  :)

DKM
I'm on too many of these boards

Offline Randy

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Re:Thin crust again.
« Reply #4 on: September 16, 2004, 02:45:32 PM »
The pizza was tasty but still not what I wanted.

Randy

Offline giotto

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Re:Thin crust again.
« Reply #5 on: September 16, 2004, 09:58:17 PM »
What didn't you like about it?  How many pizzas did you make with 16 oz of flour?

I make a 15" thin pizza using 10 oz of 14% high gluten flour using 1/4 tsp of active yeast (proofed). With 60% water, this gives me a significant outer crust as well.  The end result is a 16 1/2 oz dough.  You can make the crust larger if you thin out the ends, and tougher by increasing the salt.

I find it key to use a small amount of yeast, and stretch the dough in the air until it is paper thin and transparent in the light.  By placing a few few fork marks in it before placing it in the oven, you can reduce the growth.  A short-time in the oven without toppings (1 minute at 520 F) will create some small bubbles, which separate the top from the bottom.  The end result is an airy and light texture.

« Last Edit: September 18, 2004, 05:55:35 AM by giotto »

Offline Randy

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Re:Thin crust again.
« Reply #6 on: September 18, 2004, 07:40:23 AM »
Giotto the thin crust I am trying to make is entirely different from the norm, having the characteristic of almost a Gram cracker; not the taste of course.  I had it once then lost it by an accidental document revision.  I think I will have it the next try.

Randy

Offline DKM

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Re:Thin crust again.
« Reply #7 on: September 18, 2004, 10:05:29 AM »
I'm waiting.  Sounds like a new crust to play with.  :)

DKM
I'm on too many of these boards

Offline Randy

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Re:Thin crust again.
« Reply #8 on: September 29, 2004, 09:40:15 PM »
Here is this weeks try.  this recipe seems to be sensitive on how long it has been out of the cooler.  Tasty but it still needs work.

Offline Randy

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Re:Thin crust again.
« Reply #9 on: September 29, 2004, 09:42:41 PM »
Very nice crispy crust with random big crunchy  holes on the outside but lost that near the center.
« Last Edit: September 30, 2004, 04:22:11 PM by Randy »


 

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