Author Topic: DKM's Thin crust (Read 5692 times)

Randy · « **on:** January 12, 2005, 01:26:42 PM »

Getting ready to make DKM's thin crust since my last thin crust recipe sucked.
http://www.pizzamaking.com/pizzainnstyle.php
If you haven't noticed Steve has added a printer friendly version which prints out perfect.

Randy

Randy · « **Reply #1 on:** January 12, 2005, 05:33:18 PM »

DKM, I would suggest you change the instructions for the mixer to use the dough hook. I tried the paddle but my heavyduty KitchenAide stalled. The hook worked just fine.
Dough looks good.
Randy

DKM · « **Reply #2 on:** January 12, 2005, 09:25:54 PM »

I've made it with a dough hook. Need to make it again and take pictures.

DKM

Randy · « **Reply #3 on:** January 13, 2005, 08:59:45 AM »

DKM, did you bake the thin crust on the middle shelf or the lowest shelf in the oven?

Randy

MTpizzamama · « **Reply #4 on:** January 13, 2005, 12:29:28 PM »

Well I tried the Pizza Inn Style Thincrust! My first attempt looked way way way to dry to ever even get rolled out so I made a second batch with a few modifications to the recipe(I will include the recipe after I test it a time or two). The first batch was just as I suspected very dry and unedible my pets were not lucky enough to even see this pizza went straight to the trash. The second dough came out really very well. My daughter and I ate the majority of the pizza and then decided that the dough needed to be cut in half to attain the cracker thin crust I was looking for.

I then made a third batch of dough separated it into two bowls and left it at room temp overnight. These pizza's were amazing except for using a cookie sheet as my pizza pan for one of the pizza's(I am heading out today to buy screens)they were light and crispy and almost exactly the thincrust that I was looking for.

I Parbaked all of the crust on the lower rack at 495 degrees before topping them this is a must for a crisp crust I have found.

I will take pictures after I make one using the pizza screens.

What better to make on a snowy, cold winter day!!! Pizza the perfect thing to chase away those winter blues. LOL

DKM · « **Reply #5 on:** January 13, 2005, 12:48:26 PM »

Quote from: Randy on January 13, 2005, 08:59:45 AM

DKM, did you bake the thin crust on the middle shelf or the lowest shelf in the oven?

Randy

Last time I did it on the middle.

DKM

Randy · « **Reply #6 on:** January 13, 2005, 01:20:11 PM »

Quote from: MTpizzamama on January 13, 2005, 12:29:28 PM

Well I tried the Pizza Inn Style Thincrust! My first attempt looked way way way to dry to ever even get rolled out so I made a second batch with a few modifications to the recipe(I will include the recipe after I test it a time or two). The first batch was just as I suspected very dryalmost exactly the thincrust that I was looking for.

I've made this recipe before and it was very good. It does require acurate weighing of the flour with the water ratio so low.
Did you weigh or scope your flour?

Randy

Randy · « **Reply #7 on:** January 13, 2005, 04:47:21 PM »

Thin Crust dough after 24 hours waiting on the counter top.

Randy · « **Reply #8 on:** January 14, 2005, 07:32:37 AM »

One advantage of this recipe is the ease of rolling.

Randy · « **Reply #9 on:** January 14, 2005, 07:34:59 AM »

This is a great tasting thin crust. On a thin crust I like to add onions and green peppers.

Randy

Pete-zza · « **Reply #10 on:** January 14, 2005, 10:34:33 AM »

Randy,

Is there a practical limit of how much you can put on the thin crust in the way of toppings?

Peter

Randy · « **Reply #11 on:** January 14, 2005, 10:48:19 AM »

One of the most interesting things about this recipe is the complex flavor of the crust. Having sat on the counter for 26 hours, it has a bit of a beer aroma when you roll it out. When baked the crust falls somewhere in taste between a sough dough and a regular yeast bread. Not over powering, subtler you might say.

DKM calls for AP flour and Steve uses High Gluten. I think my next try will use DKM’s recipe but use bread flour.

I may be tempted into a Chicago thin crust with the cheese on bottom and the sauce on top a la, the Dough Doctor.

Randy

Randy · « **Reply #12 on:** January 14, 2005, 10:56:35 AM »

Not sure I have a good answer to that Peter. My own experience in thin crust is limited. Steve and DKM were the ones that got me to try a thin crust. I have, in a weak moment, bought a Monster thin crust from Pizza inn. Which they list the ingredients;
From http://www.pizzainn.com/
“A hearty combination of lean beef, smoked ham, pepperoni, seasoned pork topping, savory onions, green olives, black olives, mushrooms, fresh green bell peppers, and two layers of Mozzarella cheese”

Steve and DKM might have a better answer.

Randy

DKM · « **Reply #13 on:** January 14, 2005, 11:33:31 AM »

Quote from: Pete-zza on January 14, 2005, 10:34:33 AM

Is there a practical limit of how much you can put on the thin crust in the way of toppings?

Yes, to an extent.

For each topping you add, you should reduce the amount of a each toping by about 10% of the previous level.

So if a 15" takes 48 pepperoni on a 1 topping, it would take 43 on a 2 topping, and 39 on a 3 topping, and so on.

DKM

DKM · « **Reply #14 on:** January 14, 2005, 11:34:20 AM »

Randy,

What process did you use to cook it?

DKM

dankfoot · « **Reply #15 on:** January 14, 2005, 11:43:46 AM »

Do you have to use a sheeter or can your just make the dough and then roll it out?

Randy · « **Reply #16 on:** January 14, 2005, 02:46:00 PM »

DKM, I followed Steve's advice, 450 for 13 min.

Randy · « **Reply #17 on:** January 14, 2005, 02:48:31 PM »

dankfoot, this rolls out without a great deal of difficulty. It does take several rolls but well within reason.

dankfoot · « **Reply #18 on:** January 14, 2005, 06:30:05 PM »

Thanks Randy,

What should I cook it on? a screen or a pan with holes in the bottom?

Randy · « **Reply #19 on:** January 14, 2005, 11:03:05 PM »

I've never tried a thin crust on a screen. That would be intersting. In eithier case spray with Pam.

Randy