Author Topic: Latest PI style thin (Read 4234 times)

DKM · « **on:** January 30, 2005, 03:52:25 PM »

Used bread flour this time

DKM · « **Reply #1 on:** January 30, 2005, 03:54:35 PM »

Was easier to roll, nice crust.

canadianbacon · « **Reply #2 on:** January 30, 2005, 03:55:13 PM »

Hi Deven,

that looks interesting. Did you leave it that way and just bring it all together with your hands and mold the shape ?
or did you add any water it later ?

ok all images working now

Mark

DKM · « **Reply #3 on:** January 30, 2005, 08:32:57 PM »

I did not add any water. I left it as scaps and just let it rise that way.

DKM

Randy · « **Reply #4 on:** January 31, 2005, 04:34:05 PM »

This is real interesting DKM. Look at my 5.8oz of water picture using bread flour and compare. I followed your instructions but used Steve's 5.8 instead of a 3/4 cup.
http://forum.pizzamaking.com/index.php?topic=808.0
When I used 6 oz water my dough looked just like yours.
Got to try 5.9 and see what happens.
Randy

LeeB · « **Reply #5 on:** February 01, 2005, 01:49:44 PM »

DKM,
Is that a plain pizza pan you put the crust on or is that a pizza screen? From the picture it looks like a plain aluminum pizza pan.

Lee

DKM · « **Reply #6 on:** February 01, 2005, 01:51:56 PM »

You know the first time I made it, it turned out more like yours.

But I can tell mine is the way it should look if using a mixer. let me know how you 5.9 goes.

DKM

Randy · « **Reply #7 on:** February 01, 2005, 02:10:48 PM »

To me the 5.8 oz didn't have as much flavor as the 6.0 but then the kitchen was cool with a blast of cold air from Canadadave

.

Randy

DKM · « **Reply #8 on:** February 01, 2005, 07:26:00 PM »

Of course it my kitchen was very humid that day. it was cold out side, but dish washer was going and the wife was rinsing off dishes so the air was moist.

DKM

canadave · « **Reply #9 on:** February 01, 2005, 07:53:19 PM »

hehehe...Randy, wait until you see what we're sending you guys next from Alberta. It's been WARM here, way above freezing, which is completely unseasonable for Edmonton in January! You guys might melt. Better get the fridge cranked up!

Randy · « **Reply #10 on:** February 01, 2005, 11:05:16 PM »

Burrrrrrrrrrr!

Randy

DKM · « **Reply #11 on:** February 01, 2005, 11:28:34 PM »

Quote from: LeeB on February 01, 2005, 01:49:44 PM

DKM,
Is that a plain pizza pan you put the crust on or is that a pizza screen? From the picture it looks like a plain aluminum pizza pan.

Lee

Sorry, missed your question. It is a standard cutter pan (like they use for a PI/PH thin crust)

DKM

LeeB · « **Reply #12 on:** February 02, 2005, 08:09:25 AM »

Quote from: DKM on February 01, 2005, 11:28:34 PM

Sorry, missed your question. It is a standard cutter pan (like they use for a PI/PH thin crust)

DKM

Temperature around 500 for about 8 - 10 minutes on the second to bottom rack?

Also from the picture it looks like you went straight from the countertop into the oven with no pre cooking of the crust.

DKM · « **Reply #13 on:** February 02, 2005, 01:43:49 PM »

I don't par bake.

That said it has bitten in the backside once or twice.

DKM

Randy · « **Reply #14 on:** February 02, 2005, 02:48:21 PM »

The par baking works for me. Like Steve, I have tried several oven temps to avoid par baking but LIke DKM said the results are inconsistant.

Randy

LeeB · « **Reply #15 on:** February 02, 2005, 02:53:20 PM »

Excuse me for being such a newbie, but I say pre-bake & you guys say "Par" bake. What does that stand for?

Also, another question for you guys. A while back I was told that pizza screens are the way to go and you just put them on the lower rack as you would a pizza stone. I read in one of the other posts that some folks seem to put the screen right on the stone. So which is the optimum way, screen directly on the rack or on the stone?

Randy · « **Reply #16 on:** February 02, 2005, 03:07:22 PM »

Lee Par baked is pre baked but you got me on where the words came from.
I prefer to use a screen without a stone to keep from having such a long preheat on a stone. To me it makes a better pizza than a stone but that is very subjective.

Randy

DKM · « **Reply #17 on:** February 03, 2005, 11:46:36 AM »

"Par" means to partially bake. The item is not fully done and will need to be baked to completion. "Pre" mean to do beforehand. The item has been fully cooked and may need to heated or could safely be eaten cold.

DKM

LeeB · « **Reply #18 on:** February 03, 2005, 01:27:49 PM »

Thanks for the clairification !!!!

DKM · « **Reply #19 on:** February 03, 2005, 10:55:07 PM »

Thank my mom

The best thing to know is who to ask.....