Author Topic: Thin Crust recipe mix  (Read 18300 times)

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Offline DKM

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Re:Thin Crust recipe mix
« Reply #25 on: September 16, 2003, 05:17:54 PM »
Really there are two thin crust types we are talking about seems like although we have written of them in the same context.
One is the thin cracker style crust, and the other, is the very thin, crisp, hard bread style.

Can you give an example of each (ie like Pizza Hutt).

DKM

Randy, I got your request, just need to find the time.  Maybe tonight or tomorrow.

DKM
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Offline itsinthesauce

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Re:Thin Crust recipe mix
« Reply #26 on: September 16, 2003, 06:13:48 PM »
Mine seem to be middle of the road, but I'm going to try the bread flour to see the difference.

Offline Randy

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Re:Thin Crust recipe mix
« Reply #27 on: September 16, 2003, 06:51:42 PM »
Pizza Inn has a cracker style crust.  To the palette, it taste like a saltine cracker.
Randy

Offline Randy

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Re:Thin Crust recipe mix
« Reply #28 on: September 17, 2003, 10:19:20 AM »
DKM, I look forward to reading about your technique on roasting peppers.  After trying roasted bell peppers as you suggested on my thin crust I want ever go back to the raw ones.  What a big difference it made.

Randy

Offline DKM

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Re:Thin Crust recipe mix
« Reply #29 on: September 17, 2003, 06:24:15 PM »
I like the cracker style crust (ie Pizza Inn, Pizza Hutt).

Roasted Bell Peppers

Take your peppers (any color) and lightly put on some olive oil and kosher salt.

Have the temperature in the gill/smoker/oven the same as you would for a whole chicken, around 325 - 350.  Let them roast until the skin blisters and the pepper is soft (I have had times ranging from 30 minutes to an hour).  Put the peppers in a bowl and cover with towel/plastic rap/lid for 10 to 15 minutes.  Uncover and peel them (skin should come right off), and remove the stem and seed pod.  DO NOT RINSE THEM; this can remove some of the flavor, especially if you used a grill or smoker.

Slice and place on your favorite pizza.  Good stuff.

DKM
« Last Edit: September 17, 2003, 09:51:10 PM by DKM »
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Offline itsinthesauce

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Re:Thin Crust recipe mix
« Reply #30 on: September 17, 2003, 06:30:48 PM »
I do these under the broiler, or over a flame on the stove, which is very fast, then let them rest and the flavor is remarkable.

Did a Provelone pizza this weekend with sausage, bacon, mushrooms, green peppers, onions...what a smokey taste.

Offline DKM

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Re:Thin Crust recipe mix
« Reply #31 on: September 17, 2003, 06:40:53 PM »
That is a fast way of doing it, but thats not roasting, that is blistering them.  It is always good for a quick one, and I have certainly done that many a time.  However, it is not the same as roasting them which IMHO is a better tasting product.

DKM
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Offline itsinthesauce

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Re:Thin Crust recipe mix
« Reply #32 on: September 17, 2003, 06:43:12 PM »
DKM, you're the man!

Offline DKM

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Re:Thin Crust recipe mix
« Reply #33 on: September 17, 2003, 09:15:06 PM »
THANKS! :)

(... I think)  ;)
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Offline DKM

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Re:Thin Crust recipe mix
« Reply #34 on: September 17, 2003, 09:15:42 PM »
BTW this is my 100 post which means i spend far too much time here.

DKM
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Offline Randy

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Re:Thin Crust recipe mix
« Reply #35 on: September 17, 2003, 09:43:15 PM »
Thanks DKM. I can't wait to try it your way.

Randy

Offline Steve

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Re:Thin Crust recipe mix
« Reply #36 on: September 18, 2003, 10:12:35 AM »
BTW this is my 100 post which means i spend far too much time here.

DKM

One more post and you'll be a 5-star "Top Member"  ;D

Offline DKM

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Re:Thin Crust recipe mix
« Reply #37 on: September 18, 2003, 03:49:19 PM »
Just one more?  WOW!  I don't know what to say!!!!  ;D ;D;D
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Offline itsinthesauce

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Re:Thin Crust recipe mix
« Reply #38 on: September 18, 2003, 05:26:07 PM »
Thats funny. When did this site start up? Steve?

Offline Randy

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Re:Thin Crust recipe mix
« Reply #39 on: September 19, 2003, 07:01:29 AM »
Anybody try freezing roasted peppers?

Offline DKM

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Re:Thin Crust recipe mix
« Reply #40 on: September 19, 2003, 09:13:26 AM »
Never thought of it.  May try it some time.

DKM
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Offline Steve

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Re:Thin Crust recipe mix
« Reply #41 on: September 19, 2003, 08:45:35 PM »
Hmmmmm... this site used to be called "The Pizza Archives" and had been around for several years. Back in March of this year, I changed the name to "PizzaMaking.com" and added the discussion forum.
« Last Edit: September 19, 2003, 08:46:13 PM by Steve »


Offline buzz

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Re:Thin Crust recipe mix
« Reply #42 on: September 25, 2003, 11:28:53 AM »
Try using some "00" flour, or make your own version substituting one-third of the total with cake flour. Last time I tried it, it came out very close to Sbarro crust.

Offline itsinthesauce

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Re:Thin Crust recipe mix
« Reply #43 on: September 26, 2003, 05:15:11 PM »
Just tried something different for my pizza making. I tried to use as much flour as possible added to a cup of water and still have a workable dough. I use 31/2 cups to 1 cup of water and 3 tbsp of oil.  Mixed it for 10 minutes. The crust was outstanding. Just thought I'd pass it along.

Offline DKM

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Re:Thin Crust recipe mix
« Reply #44 on: September 26, 2003, 05:39:54 PM »
Just tried something different for my pizza making. I tried to use as much flour as possible added to a cup of water and still have a workable dough. I use 31/2 cups to 1 cup of water and 3 tbsp of oil.  Mixed it for 10 minutes. The crust was outstanding. Just thought I'd pass it along.

Yeast? Sugar? Salt?

DKM
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Offline Randy

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Re:Thin Crust recipe mix
« Reply #45 on: September 26, 2003, 06:24:55 PM »
My Thin crust recipe like Steve's on his site and yours Itsinthe sauce has about much flour as it can handle also.  I am going to make one for Tuesday using DKM's roasted peppers.

Randy

Offline itsinthesauce

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Re:Thin Crust recipe mix
« Reply #46 on: September 27, 2003, 06:11:38 PM »
Hey! Anyone tried using Semolina flour as 1/3rd of the flour mixture to get a crisper crust?

Offline Steve

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Re:Thin Crust recipe mix
« Reply #47 on: September 29, 2003, 08:13:16 AM »
My "ultimate" thin crust pizza crust would be similar to a Carr's table water cracker, only slightly thicker.

Offline Randy

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Re:Thin Crust recipe mix
« Reply #48 on: September 29, 2003, 10:03:23 AM »
I don't think there is any doubt about it, that when we talk about thin crust, there is two distinct and entirely different types.

1. Cracker-like thin crust
2. Bread-like thin crust

If we donít speak of them in different terms then we will mislead people in the type pizza they could expect from a particular recipe.
As an example my bread thin crust recipe is nothing like the recipe Steve is looking for.

My recipe makes a very crispy, letís say hard, chewy bread crust, not a soda cracker style crust.

Any thoughts?

Randy

Bread-like thin Crust recipe:

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 two 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.

Offline Steve

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Re:Thin Crust recipe mix
« Reply #49 on: September 29, 2003, 11:10:57 AM »
I don't think there is any doubt about it, that when we talk about thin crust, there is two distinct and entirely different types.

1. Cracker-like thin crust
2. Bread-like thin crust

Yes, indeed!

Perhaps we should start calling one "thin crust" and the other "cracker crust"  ;D

Don't get me wrong, I love both the thin crust and cracker crust... the recipe on the main site makes a thin crust. I haven't been able to make a cracker crust.  :'(
« Last Edit: September 29, 2003, 11:11:17 AM by Steve »