Author Topic: DKM's Thin Crust w/Pictures  (Read 77387 times)

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Offline Randy

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Re: DKM's Thin Crust w/Pictures
« Reply #50 on: April 02, 2005, 06:35:03 AM »
It takes some time before you ever see any size growth but even then it is not a great deal of rise.  It want double like say a NY pizza dough.


Offline Steve

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Re: DKM's Thin Crust w/Pictures
« Reply #51 on: April 02, 2005, 08:35:42 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?

Don't worry about it rising. Just let it ferment. Mine hardly rises at all.

Offline captain-insano

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Re: DKM's Thin Crust w/Pictures
« Reply #52 on: April 03, 2005, 02:34:19 PM »
Wow it turned out ok. ;D I didnt get any air pockets though. I did roll it out about 45 minutes before i baked it. However when I rolled it out i took the excess and rolled it out and placed it directly on my stone and it did puff up. Could I have docked my dough too much? I also did not use a  cutter pan because I drove all over Kansas City yesterday looking for one. It was not browned on the bottom either but the cheese was brown along with the top crust. Still good though and my girlfriend was impressed.  8) Do i have to make it even thinner? Should I put the pan on my stone? What i did to crisp it up is take it off the pan and layed it directly on my stone for a couple of minutes. Lots of potential and i think ok for my first try. I have been searching forever for this type of crust! Thanks a million I am now addicted to pizzamaking.com!! I do have one question. When I delivered for pizza slut back in the eighties i seem to remember them letting the thin crust mix for thirty minutes in the Hobart. How is that dough different than the DKM dough? And to say again thanks for the excellent advice and website.

Offline pizzaluvr

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Re: DKM's Thin Crust w/Pictures
« Reply #53 on: April 03, 2005, 04:31:14 PM »
I'm going to give this pizza a shot this week also.  I even went out and bought a new 10 cup food processor.  A couple of questions/thoughts:

  • After par baking in the pan, what would you think about taking the shell off of the pan and placing it on a peel; add the sauce and cheese and then put it on a stone without a pan?  I think I will try that on one pizza to see if there's any difference between the all-pan method.
  • Is 550F too hot for a thin, or okay?  I read that 425 was used on an earlier post.
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Offline captain-insano

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Re: DKM's Thin Crust w/Pictures
« Reply #54 on: April 10, 2005, 01:10:15 PM »
Tried it again yesterday. Something didnt seem right about the dough. It didnt have that alcohol smell as it did the first time i made it. Also the dough ball broke in half and was really hard to roll. Pizza turned out bad. Crust was really thin with no bubbles at all. Was also tough. I did not proof my yeast at all. I am guessing because of the no kneading that this must be an important part. When I placed a piece of the crust that was trimmed off it did not poof up when placed on my stone. I need to buy me a digital camera to take pictures of my creations. Any suggestions? :(

Offline fast_des

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Re: DKM's Thin Crust w/Pictures
« Reply #55 on: April 19, 2005, 06:16:28 PM »
Okay, here goes...

After salivating over these sublime pics for the last few days, I decided to order myself a Pizza Stone --which, with any luck-- should be here tomorrow.  My plan is to THEN make the aforementioned dough using a breadmaker [laughs], as I don't have a a food processor/mixer in my possession. Warning bells are goin' off in my head left, right and centre... and I guess I'm lookin' for some confirmation that everything is going to be fine & dandy AND the finished-product will indeed resemble the culinary-delight enclosed within this thread. Fat chance! I guess I need help, generally speaking ;)

Offline GoldHorde

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Re: DKM's Thin Crust w/Pictures
« Reply #56 on: May 20, 2005, 11:59:51 PM »
Hi Steve- as a huge fan of cracker crust pizza - I bend the knee and defer to your seasoned experience. Here in Minneapolis, MN the pinnacle of cracker crust pizza is tobe found at Broadway Pizza, and only the original one downtown. You mention that you did not consider this particular recipe to be as good as your best cracker thin crust - do you have a link to the one you consider your best? My best attempts at it have involved making a sponge, which I also use for my favorite toasting bread - Vienna Bread. This sounds like what you have basically done, with a much longer age.

Offline pizzalover

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Re: DKM's Thin Crust w/Pictures
« Reply #57 on: June 25, 2005, 11:29:20 AM »
Cheese is added, then the toppings. Callogen cased pepperoni is used here... the kids love this type of pepperoni, they call it "crater pizza"! You'll see why when you see the cooked pizza.

Note: Do not use a lot of cheese or toppings as this tends to overload a thin crust pizza! In this case, less is more!

After topping, into the oven it goes!



-- Did you by any chance measure the cheese as well? which cheese did you use and how much?

Offline pizzalover

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Re: DKM's Thin Crust w/Pictures
« Reply #58 on: June 25, 2005, 11:31:59 AM »
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.


parbake for 3 mins or 4 ? in the picture, i think you mentioned 4...does one minute make a difference in any way?


Offline Randy

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Re: DKM's Thin Crust w/Pictures
« Reply #59 on: July 18, 2005, 01:53:24 PM »
Steve, I am still having problems getting the nice bubble crust like you have on your cracker crust.  You are the only one with so much success.  I had the bubbles in my crust a while back but I am since having problems ending up with just a very flat crust.  I think the problem maybe how hard it is to roll out my dough.

A few more question.
Do you use an instant yeast or Active dry?
What temperature is your water?
In your post with pictures you say to put the yeast in with the flour.  Are you still doing that?

I am getting the great flavor from the 24 hour rise at room temperature just not the right structure?

Thanks
Randy

Offline Steve

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Re: DKM's Thin Crust w/Pictures
« Reply #60 on: July 20, 2005, 11:24:17 AM »
I use room-temperature dough. My dough is very dense and somewhat difficult to roll out. And it always turns out with nice air bubbles throughout.  8)

Offline burn8

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Re: DKM's Thin Crust w/Pictures
« Reply #61 on: July 21, 2005, 11:48:28 AM »
I did this dough yesterday and it was delicious. I found it impossible to get down to 1/16 thick. Also, I would say the dough had more of a rocket fuel aroma than a beer aroma. I think the warmer than usual weather had my yeast working double-time. You could actually hear the gasses leaving the dough-ball. It sounded like rice krispies :)

-burn8

Offline DKM

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Re: DKM's Thin Crust w/Pictures
« Reply #62 on: July 21, 2005, 09:27:12 PM »
Really 1/16" is too thin.

One of the habbits we always had to break new people of was rolling the dough too thin.

DKM
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Offline Randy

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Re: DKM's Thin Crust w/Pictures
« Reply #63 on: July 22, 2005, 07:12:17 AM »
The dough rolled out roughly has a diameter of 20", that is say about 1 1/2"- 2" overlap all the way around on a 16" pan.
Made it again for supper last night.  It is one of our household favorites.  Before, my wife did not like a thin crust but now she ask for it..  By the way made mine with fresh picked  tomatoes last night.   It was good but hard to beat the 6-in-1 and the 6-in -1 is much thicker even after slow cooking and draining twice.  They vacuum cook theirs to pull the moisture off.

Randy

Offline burn8

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Re: DKM's Thin Crust w/Pictures
« Reply #64 on: July 22, 2005, 11:21:15 PM »
Randy,

Can you explain what you meant by 'slow cooking and draining twice'? I used 6-in-1 with fresh mozz and the pizza was way too watery. I usually get alot of excess water with the fresh cheese.

Did you slow cook the pizza or did you pre-cook the tomatoes?

I just finished another batch of this recipe for tomorrow night. It really is a great dough :)

Thanks,
-Allan

Offline Randy

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Re: DKM's Thin Crust w/Pictures
« Reply #65 on: July 23, 2005, 06:46:25 PM »
Allan most everyone has reported fresh cheese had a problem with excess moisture.
The same problem with fresh tomatoes that have been crushed but not vacuum evaporated.  I tried draining, then cooking at 180F for 3 hours then draining again but they were still wet.
I have never had a moisture problem with 6-in-1 and using store bought Poly-O mozzarella.

This is a great recipe.

Randy

Offline Dropkick

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Re: DKM's Thin Crust w/Pictures
« Reply #66 on: November 28, 2005, 11:58:20 PM »
Hi was just wondering do you have to proof the yeast first if using the food processor? You do for the stand mixer, how come not the fp? Can't wait to try it out but gotta wait for the NY style thats in the fridge at the mo.  :)

This waiting for 24h thing sucks, i see the pics and want to eat it straight away  >:(


Offline Pete-zza

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Re: DKM's Thin Crust w/Pictures
« Reply #67 on: November 29, 2005, 09:55:24 AM »
Dropkick,

The yeast is treated the same whether you use a stand mixer or a food processor. If you are using active dry yeast (ADY), it should be proofed in a part of the water called for in the recipe you are using. That water should be at around 105-115 degrees F. If you are using instant dry yeast (IDY), it does not require proofing in water and can be added directly to the flour.

If you are using a food processor, I suggest that you add the dry ingredients first and then the liquid. Otherwise, you can gum up the machine. For a stand mixer (like a KitchenAid), I do the reverse, that is, add the liquid first (or at least the bulk of it) and then add the dry ingredients.

Peter

Offline LeeB

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Re: DKM's Thin Crust w/Pictures
« Reply #68 on: December 01, 2005, 09:08:50 AM »
You do the 4 minute par bake, then after adding ingredients, how long does it cook in the oven????

Offline canadianbacon

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Re: DKM's Thin Crust w/Pictures
« Reply #69 on: January 19, 2006, 09:53:57 PM »
this thread is really old, but wow, I'm so glad the images are still there, this is a really great thread
if you want to try that cracker crust I'm getting interested in doing.

Looks super !  ;D
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Offline canadianbacon

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Re: DKM's Thin Crust w/Pictures
« Reply #70 on: January 19, 2006, 10:06:39 PM »
I feel dopey also now.... have been a member for ages, and totally forgot that the recipes were not in the actual forum,
doh !  I've been looking for the cracker recipe for a good 15 mins and now I feel like a fool  :-[

off to the recipe section I go  :-*

The "exact" recipe is posted on the main website (http://www.pizzamaking.com) under Pizza Inn style thin crust recipe.
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Offline tonymark

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Re: DKM's Thin Crust w/Pictures
« Reply #71 on: June 30, 2006, 03:31:15 PM »
I am doing a pizza-inn cracker style tonight and I was going to use the sauce recipe in the recipe section.  It calls for a 28 oz can of tomatoes.  How many pizza's will this cover?  I am used to one can for 3-4 NY styles (13").  I know this is 16", but one can seems way to much for one 16" pizza.

TM
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Offline Lydia

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Re: DKM's Thin Crust w/Pictures
« Reply #72 on: June 30, 2006, 04:32:05 PM »
Quote
I've been looking for the cracker recipe for a good 15 mins 

Geez....I just did this too! I'm so used to searching the forum for everything and the main recipe page seems soo far away. Even worse, I forgot that long ago, I printed out a hard copy, and it's in the binder setting beside me and includes notations.

TM

I believe you should be able to average about same number of pizzas from the 28oz can even though these are 16 inchers.

I have understood that the recipe was intended for the whole can, but there's no way the whole can should be for one pizza.

Maybe Steve will clarify, or someone can post a recommended amount. I wont be any help here since I grew up on this style and just  "eyeball" it.
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Offline Randy

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Re: DKM's Thin Crust w/Pictures
« Reply #73 on: June 30, 2006, 06:10:04 PM »
i figure one cup per 16 0z pizza so you should get threee thin crust from one can, four if you use 3/4 cup per pizza.

Randy

Offline REMOISE

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Re: DKM's Thin Crust w/Pictures
« Reply #74 on: July 04, 2006, 07:57:38 AM »
Exactly how kids like it! thanks for the great pics will try one tonight especially for the world cup.