Author Topic: DKM's Thin Crust w/Pictures  (Read 75965 times)

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Offline DKM

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Re: DKM's Thin Crust w/Pictures
« Reply #25 on: January 18, 2005, 08:03:18 PM »
Yes I have been ery busy.  We are changing financial software at work and we just started the "this is what it can do" training.  So of course I'm two weeks behind on my real work.  This is going to be a year long project.

DKM
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Offline DKM

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Re: DKM's Thin Crust w/Pictures
« Reply #26 on: January 18, 2005, 08:09:11 PM »
I guess I should comment on the topic.  When making the PI thin I use AP flour, the KA mixer, and a dough hook.  I leave it in an air tight container between 9 to 24 hours and cook it in a 475o on the middle rack.

DKM
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Offline DKM

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Re: DKM's Thin Crust w/Pictures
« Reply #27 on: January 22, 2005, 10:03:17 AM »
In fact that's what I'm doing today.

Hopefully I can find my camera.

DKM
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Offline Randy

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Re: DKM's Thin Crust w/Pictures
« Reply #28 on: January 22, 2005, 11:42:47 AM »
I tried an air tight lid but it started to bulge out the sides so i opened it a bit, but I do think that is part of the secret of your recipe.  My wife doesn't like thin crust at all but she likes your recipe enough she ask for it   This coming week I am going to bake another one but use bread flour just to see what happens.  Steve swears by High Gluten.

Randy

Offline Steve

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Re: DKM's Thin Crust w/Pictures
« Reply #29 on: January 22, 2005, 11:45:38 AM »
I've got two doughs rising for dinner tomorrow night. One made with high gluten, the other with all purpose. Will report back here with the results.

Offline Steve

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Re: DKM's Thin Crust w/Pictures
« Reply #30 on: January 23, 2005, 07:47:36 PM »
Tonight I made two new thin & crackery pizzas. One uisng all purpose (AP) flour, the other high gluten (HG) flour. The two recipes were identical except for the type of flour used.

Pizza #1 used King Arthur All Purpose flour
Pizza #2 used General Mills All Trumps High Gluten flour

Both doughs were weighed and mixed in exactly the same manner. Both doughs were given a 24 hour rise at room temperature.

After the 24 hour rise, both doughs looked pretty much the same.

When it came time to roll out the doughs, the high gluten dough was the clear winner which rolled out very easily. The AP dough resisted the rolling and kept springing back. But, I was able to get it rolled out with out too much difficulty.

After baking, the two pizzas were compared side-by-side.

The HG pizza was the clear winner with its ultra crisp texture. The AP flour had the same flavor, yet it lacked the crispness of the HG flour.

So, in my opinion, the high gluten flour is the clear winner when it comes to thin and crackery crust pizza.  ;D

Offline Randy

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Re: DKM's Thin Crust w/Pictures
« Reply #31 on: January 23, 2005, 10:24:51 PM »
Steve, did one brown better than the other?

Randy

Offline Steve

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Re: DKM's Thin Crust w/Pictures
« Reply #32 on: January 24, 2005, 07:44:28 AM »
No, both pizzas browned the same. The bottom of both pizzas was a nice dark golden brown. But, the crispness simply was not there with the AP flour crust. My wife even commented that one pizza was better... crisper... than the other.

I would have posted pictures, but they are nearly the same as the ones posted earlier in this thread. Both crusts looked the same, had the same texture and layering, and from a strictly visual standpoint they looked identical. The difference, however, was in the eating.

Offline dankfoot

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Re: DKM's Thin Crust w/Pictures
« Reply #33 on: January 25, 2005, 08:15:08 PM »
My second try at this recipe.

I started to weigh out everything with my scales but I found that 3 1/2 cups of flour is more than 16 oz. Is this correct? 16 oz was more like 3 1/4 by my scales?

Also, 3/4 cups of water on my measuring cup is 6 oz. Is that correct?

So really by my measuring you should use a little less flour than 3 1/2 cups and a little less water than 3/4 cups.

Does this sound right or did I make a mistake?

Ok, anyway I added everything together and put it in my stand up mixer for 10 min with the flat beater on. The dough was really dry but it did seem to mix ok together. It didnt look as chopped up (grainy) as Steves did. It looked more like oatmeal. (had small dry chuncks in it) It didnt look like Randys at all.

So once it was mixed I dumped it out on the counter and formed a ball using my hands. It was dry and hard to compress but it did after a while of playing with it. Now it is on the counter for a 24 hour rise so I will try and let you know tomorrow how it is.


Offline Randy

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Re: DKM's Thin Crust w/Pictures
« Reply #34 on: January 25, 2005, 10:27:07 PM »
Sounds like you are close. It is covered right.

Randy

Offline dankfoot

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Re: DKM's Thin Crust w/Pictures
« Reply #35 on: January 26, 2005, 08:47:58 AM »
Randy,

Yes it is covered and I looked at it this morning and it is starting to take the look of your dough pic after your 24 hour rise.

Im ready to try it.

Offline Randy

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Re: DKM's Thin Crust w/Pictures
« Reply #36 on: January 26, 2005, 10:10:27 AM »
I am going to mix one up Thursday for Friday.  Pizza Enterprise and battle star galictica.
Makes for a good night.
Watched Bubba Ho-tep last night.  Worst movie of the year unless you sprinkle strange stuff on top of your pizza.

Randy

Offline dankfoot

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Re: DKM's Thin Crust w/Pictures
« Reply #37 on: January 26, 2005, 10:20:11 AM »
I like strange stuff on my pizza too. It does make things more interesting.

Offline DKM

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Re: DKM's Thin Crust w/Pictures
« Reply #38 on: January 27, 2005, 01:29:58 PM »
My thin with the AP turned out real good, but now I want to try it with bread flour after Steve's evaluation.

Hopefully this weekend.

DKM
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Offline Randy

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Re: DKM's Thin Crust w/Pictures
« Reply #39 on: January 27, 2005, 02:03:31 PM »
Later today I am going to make your DKM thin crust using bread flour too.  And the 5.8 0z water Steve suggested.

Randy

Offline scampi

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Re: DKM's Thin Crust w/Pictures
« Reply #40 on: March 09, 2005, 05:47:35 PM »
Great pix and recipe...I just have a dumb question..how much salt, yeast and sugar do you add to the flour individually prior to you mixing them?

Offline scampi

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Re: DKM's Thin Crust w/Pictures
« Reply #41 on: March 09, 2005, 05:55:47 PM »
never mind...I found it..now to the laboratory!!!!!


Offline pizzaluvr

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Re: DKM's Thin Crust w/Pictures
« Reply #42 on: March 28, 2005, 07:24:25 PM »
Steve - fantastic journal entry on this pizza!  Good camera, too.   What's your feeling on high-gluten flour, which you used, for this?  Think it's mandatory?  I'm going to try the food processor method within the week.  I'll post a journal on it, also.   I'm going to be using Belaria OO, which I just got the other day.  I don't think it's high gluten, but I could be wrong.  I'm also probably going to cook one on the pan, like yours, and one directly on stone.

Mark
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Offline Pete-zza

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Re: DKM's Thin Crust w/Pictures
« Reply #43 on: March 28, 2005, 08:12:34 PM »
pizzaluvr,

The Bel Aria flour is an Italian 00 flour with one of the lowest protein contents of any pizza flour--several percentage points below high-gluten flour. I could be wrong, but I wonder whether it will even work in the thin crust recipe.

Peter
« Last Edit: March 28, 2005, 08:14:28 PM by Pete-zza »

Offline Steve

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Re: DKM's Thin Crust w/Pictures
« Reply #44 on: March 29, 2005, 08:12:04 AM »
Steve - fantastic journal entry on this pizza!  Good camera, too.   What's your feeling on high-gluten flour, which you used, for this?  Think it's mandatory?  I'm going to try the food processor method within the week.  I'll post a journal on it, also.   I'm going to be using Belaria OO, which I just got the other day.  I don't think it's high gluten, but I could be wrong.  I'm also probably going to cook one on the pan, like yours, and one directly on stone.

Mark

High gluten flour produces the best crust. I've tried this recipe side-by-side with bread and all-purpose flour. High gluten is the clear winner. And, don't forget to parbake the crust for 3 minutes.

Offline BadDad63

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Re: DKM's Thin Crust w/Pictures
« Reply #45 on: March 30, 2005, 04:34:26 PM »
Man Pizza Inn is one of the only two chain pizzas I love. I've been trying to duplicate their crust for a while now and I cant wait to try this out. I just hope it works as good in my stand mixer as it did in your food processor. The wife wasn't too happy when I spent all that money for a mixer just to make pizza. However my family now prefers to eat my pizza more than any other! If it takes a processor then she will just have to get over it! I just order the cutter pan!

Thanks for the great pictures and detailed instructions.

I love this site!

Offline Randy

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Re: DKM's Thin Crust w/Pictures
« Reply #46 on: March 30, 2005, 07:57:29 PM »
BadDad i make mine in a stand mixer and it comes out great.

Offline DKM

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Re: DKM's Thin Crust w/Pictures
« Reply #47 on: March 30, 2005, 09:22:16 PM »
I also use a stand mixer.

DKM
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Offline captain-insano

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Re: DKM's Thin Crust w/Pictures
« Reply #48 on: April 01, 2005, 11:24:31 PM »
I made this crust recipe earlier tonight. It doesn't look like it is rising like it should. How should it look after three hours? I still looks the same as when i pressed it togethor. Is this normal?

Offline duckjob

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Re: DKM's Thin Crust w/Pictures
« Reply #49 on: April 01, 2005, 11:28:55 PM »
I'll chime in again with the stand mixer. I just put my kitchen aid on speed 4 and let it go for about 6 or 7 minutes, you get the same wet cornmeal consistency you do with a food processor. MAde one last night as a matter of fact.

Brian


 

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