Author Topic: Par baked thin crust  (Read 7062 times)

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Offline buzz

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Re:Par baked thin crust
« Reply #20 on: December 12, 2004, 02:03:09 PM »
Last night I made a three-rise thin crust and, as an experiment, I cooked it in my Salton pizza baker (the one that looks like a black flying saucer) for @30 minutes--it came out quite excellent! I need to find a way to roll it out even thinner, though!


Offline Randy

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Re:Par baked thin crust
« Reply #21 on: December 12, 2004, 02:20:37 PM »
Buzz what is the advantage of the tree rise?
Randy

Offline Trinity

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Re:Par baked thin crust
« Reply #22 on: December 12, 2004, 02:53:05 PM »
 ::)

Pictures please!!! :)
It's an Earth food. They are called Swedish meatballs. It's a strange thing, but every sentient race has its own version of these Swedish meatballs! I suspect it's one of those great universal mysteries which will either never be explained, or which would drive you mad if you ever learned the truth.

Offline itsinthesauce

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Re:Par baked thin crust
« Reply #23 on: December 12, 2004, 03:06:24 PM »
Outstanding

Offline Trinity

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Re:Par baked thin crust
« Reply #24 on: December 12, 2004, 03:18:00 PM »
Outstanding

If you mean my latest pie... :)

 Then thanks.... :) :) :)


Trin Waves... :)
It's an Earth food. They are called Swedish meatballs. It's a strange thing, but every sentient race has its own version of these Swedish meatballs! I suspect it's one of those great universal mysteries which will either never be explained, or which would drive you mad if you ever learned the truth.

Offline buzz

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Re:Par baked thin crust
« Reply #25 on: December 13, 2004, 09:46:02 AM »
I'm in the dark about the physics of the three rise, but it does seem to make a difference in the crispiness of the crust, and you don't have to dance around with doing anything fancy!

Offline Steve

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Re:Par baked thin crust
« Reply #26 on: December 13, 2004, 10:07:07 AM »
I'm in the dark about the physics of the three rise, but it does seem to make a difference in the crispiness of the crust, and you don't have to dance around with doing anything fancy!

Did it have any flakiness (layering)? Or was it just thin and crisp? Any photos?  :)
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Offline DKM

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Re:Par baked thin crust
« Reply #27 on: December 13, 2004, 11:02:06 AM »
Can you expand on the three rise, please.  All in the bowl or is the last on the pan (a few do that)?  How long on each rise?

DKM
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Offline itsinthesauce

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Re:Par baked thin crust
« Reply #28 on: December 14, 2004, 03:10:35 PM »
Okay, let's look at a couple done on both screens and perf pan. These were done by my daughter.

Offline itsinthesauce

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Re:Par baked thin crust
« Reply #29 on: December 14, 2004, 03:11:16 PM »
2nd photo


Offline itsinthesauce

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Re:Par baked thin crust
« Reply #30 on: December 14, 2004, 03:11:48 PM »
3rd one

Offline itsinthesauce

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Re:Par baked thin crust
« Reply #31 on: December 14, 2004, 03:12:16 PM »
last one

Offline Randy

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Re:Par baked thin crust
« Reply #32 on: December 14, 2004, 03:30:15 PM »
Interesting pictures of some great looking pizza.  The screen looked like it was bit crisper.  Which recipe did y'all use?

Randy
« Last Edit: December 14, 2004, 03:30:51 PM by Randy »

Offline DKM

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Re:Par baked thin crust
« Reply #33 on: December 14, 2004, 05:45:06 PM »
Those really look good! :)

I agree that the screen one looks crisper.  I wish I had more time to work on pizzas, but at the moment work and the holidays are keeping me very busy.

DKM
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Offline itsinthesauce

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Re:Par baked thin crust
« Reply #34 on: December 14, 2004, 06:32:26 PM »
You know, it's crazy, but both the screen and the pan have advantages. The screens cooks faster, but the pan, with cornmeal gives that Chicago taste to it. Both are excellent.

All my family uses the recipes I've posted before. Pretty simple, for two pizzas:

Dough:
4 cups of flour
1 and 1/3 cup warm water
2 tsp of yeast
2 tsp of sugar or honey
1 tsp salt
3 tblsp of oil

Mix water, yeast and sugar...let foam, then add oil
Add salt to flour
Add flour to mixture and mix until elastic

Rise until doubled. or overnite, which is preferred


Sauce:
Crushed tomatoes
Basil to taste
Oregano to tase
Garlic powcer or salt to taste

I simmer for 20 minutes to let flavor out

Roll it out, add sauce and toppings, cook at 500 degrees and watch carefully depending upon using screen or pan. enjoy.

The 4 cups is a little too much, but makes up for any mistakes if the dough doesn't do what it's supposed to do.

Offline Randy

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Re:Par baked thin crust
« Reply #35 on: December 14, 2004, 07:01:03 PM »
Thanks for taking the time to post the recipe.  With the pictures, it makes for super forum input.  I will try adding corn meal to the bottom of a pan next time i make a thin crust or deep dish.  An American style is on schedule for this week.

Randy

Offline Foccaciaman

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Re:Par baked thin crust
« Reply #36 on: December 15, 2004, 02:30:21 PM »
What flour are you using, AP?

By the way great looking pizza. ;D

JWB
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Offline buzz

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Re:Par baked thin crust
« Reply #37 on: December 16, 2004, 10:53:39 AM »
Re the three-rise:

Not flaky (very little fat), but thin, crispy, cracker-like.

Three rises in the bowl--I use an hour-long pan rise for deep dish.

The pizza cooker I have is a wonder for thin crust--a lot better than the oven, and no need to park-bake or even pre-ccok vegetables!

Offline Trinity

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Re:Par baked thin crust
« Reply #38 on: December 20, 2004, 06:26:34 AM »
My Grrrl friend wanted a cheese pizza on one hours notice.

The crust:
It's an Earth food. They are called Swedish meatballs. It's a strange thing, but every sentient race has its own version of these Swedish meatballs! I suspect it's one of those great universal mysteries which will either never be explained, or which would drive you mad if you ever learned the truth.

Offline Trinity

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Re:Par baked thin crust
« Reply #39 on: December 20, 2004, 06:27:54 AM »
Ready for the par bake:
It's an Earth food. They are called Swedish meatballs. It's a strange thing, but every sentient race has its own version of these Swedish meatballs! I suspect it's one of those great universal mysteries which will either never be explained, or which would drive you mad if you ever learned the truth.