I tried my first attempt at a cracker crust using the one hour method mentioned by Steve in another thread.
Turned out very poor (over 50% gumline), so I still have no idea what I'm aiming for, but I wanted pizza, now!
Part of it was that I had used the dough for a 16" and made a 12".....
So while chainsawing some wood the day after, and reading some more posts, I was wondering if anyone had thought about or tried a Pate a Choux technique (used for profiteroles and eclairs), and had tried to make a cracker crust to get steam pocketing with this technique? It would probably involve the boiling water being dribbled into a running food processor with everything else already in the mix. I'll be tempted to try it someday to see what happens, but did not find anything with a search, and I need to figure out what I'm doing first!
- Al
