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Author Topic: Thin Crust or bust  (Read 3135 times)

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Offline Randy

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Thin Crust or bust
« on: December 19, 2004, 09:43:49 AM »
Here I go again.
Mixing this up this morning for tonight.

Thin Crust
Mix first thing in the morning.
Sunday, December 19, 2004

7 oz. warm water(70F)
1  teaspoons bread machine yeast. Or SAF Perfect Rise yeast
1 pound bread flour
1 teaspoon salt
1 teaspoons honey
1 teaspoon sugar
2 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 water and add the honey & sugar to the water. Pour that into the mixer and mix on stir for two minutes.  Add remaining flour mixture and oils and go to kneading speed on your mixer.  Knead for 5 minutes.  Place in covered greased bowl for at least 9 hours.  After rolling prick a lot of holes in the dough.  Bake at 450 deg F for 10 to 13 minutes without a prebake .
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Offline Randy

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Re:Thin Crust or bust
« Reply #1 on: December 19, 2004, 02:48:49 PM »
I went with 90 deg water having reviewed the Dough doctors and DKM's thin crust temp.  After five hours the dough had doubled in size.

Randy
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Offline Randy

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Re:Thin Crust or bust
« Reply #2 on: December 20, 2004, 07:52:56 AM »
I give up.  The pizza was good but not one that I would recommend.
 :(
Randy  
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Offline Steve

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Re:Thin Crust or bust
« Reply #3 on: December 20, 2004, 09:09:08 AM »
Don't give up! Half the fun is the experimentation!  ;)
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Offline Trinity

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Re:Thin Crust or bust
« Reply #4 on: December 20, 2004, 09:22:50 AM »
Quote from: Randy on December 20, 2004, 07:52:56 AM
I give up.  The pizza was good but not one that I would recommend.
 :(
Randy  

::)


You must have very high standards.

Even a bad pizza is a good pizza,,, (as long as it not "charcoal").  :)
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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 DKM

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Re:Thin Crust or bust
« Reply #5 on: December 20, 2004, 11:13:31 AM »
What didn't you like??

I might try it just for fun now.

DKM
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Offline Randy

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Re:Thin Crust or bust
« Reply #6 on: December 20, 2004, 01:17:25 PM »
It was just an Okay pizza.  One bit of good news about the pizza is it rolled out very thin with little effort.  The best thin crust recipe is still the one DKM and Steve use.

What I am shooting for is a thin crust that you make in the morning for that evening.  I think maybe going back to a full package of yeast with 70 degree water might be the ticket.  Putting the cheese on the bottom wasn’t bad either.

Randy
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Offline DKM

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Re:Thin Crust or bust
« Reply #7 on: December 20, 2004, 04:27:42 PM »
I need to try thin again.  Thin is certainly not something I have mastered, to my taste at least.

DKM
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Offline bhize

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Re:Thin Crust or bust
« Reply #8 on: December 21, 2004, 10:53:24 AM »
I used to know the old PH pan and thin dough recipes, but have forgotten some of the quantities.  The PH thin dough had yeast, salt, HG flour and oil.   I don't recall it having sugar though.  I have messaged xPHmgr to see if he/she remembers what the exact quantities are.  I will post that recipe when I get the quantities figured out.
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Offline Foccaciaman

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Re:Thin Crust or bust
« Reply #9 on: December 21, 2004, 11:10:21 AM »
I have never made a thin crust that I thought was good enough with bread flour. The only success i have tasted so far (in a thin crust) was using AP flour or a 50/50 mix with AP.

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Offline Randy

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Re:Thin Crust or bust
« Reply #10 on: December 21, 2004, 12:32:39 PM »
AP flour, man where has my head been.  I went back to DKM recipe page on Steve's main site and as you said I should be using AP flour.  To boot, I had forgotten that he said 9 hours minimum.  I think got caught up in a recipe that I use to make a long time ago that made a thin crust that was so stiff it broke like a store bought cookie.  It used bread flour.

Oh well!
 :o

Randy
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Offline Foccaciaman

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Re:Thin Crust or bust
« Reply #11 on: December 21, 2004, 04:00:50 PM »
glad I could help.  :)

Actually i just made one last night and par-baked it on my screen for about 5 minutes.

Man, that was one crispy pizza.

I loved it but the wife prefers more original crust.
« Last Edit: December 21, 2004, 04:03:15 PM by Foccaciaman »
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Offline PepesWhiteClam

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Re:Thin Crust or bust
« Reply #12 on: December 22, 2004, 07:28:32 PM »
Ok, this is my second attempt at thin crust (white clam and yes, they were fresh clams).  I learned alot on this one.  I put alittle too much oil and cheese on this but oh well (the oil soaked into the dough and made it alittle sweeter than i had planned and the cheese was alittle too deep)  The crust was paper thin though so i thought i would post the pic.  The fresh clams made it all come to together.  Can't wait to try #3.

..and oh, i made the dough this morning with KA Hi Gluten, pulled out of the fridge right before bake (about 9 hours later), rolled, docked, and precooked 4 min.  I typically do a 24 sitting in the fridge but i forgot to make it last night!

Anyway, enjoy.... hopefully i upload this pic right..

One last note.  Whoever suggested to me to buy some 6-in-1 tomotatoes over the web was right!  I bought some, tried it and LOVED it.  I'll be hard pressed to find something to replace that!  THANKS and happy holidays!

 ;D

(http://home.earthlink.net/~jgvalenta/WhiteClamThinCrust.jpg)
« Last Edit: December 22, 2004, 07:47:19 PM by PepesWhiteClam »
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