Last night I made two of my best-to-date thin crust pizzas using DKM's Pizza Inn recipe!
The pizzas were identical except that one was made exactly according to Deven's recipe (5.8 ounces of water) and the other with 6.5 ounces of water to see what effect it would have. And, both pizzas were made using All Trumps high-gluten flour.
Both doughs were made using the food processor method. All ingredients are added to the bowl of a food processor fitted with steel cutting blade and are processed for about 20-30 seconds until the mixture resembles coarse, moist, cornmeal. The contents are then dumped onto a clean countertop and pressed together to form a dough ball.
Both doughs were given a 24 hour rise at room temperature.
After the 24 hour rise, the "dry" dough (made with 5.8 ounces of water) had hardly risen. The "wet" dough (6.5 oz. water) had risen more. Both smelled strongly of fermented alcohol.)
Both doughs rolled out easily, with the "wet" dough rolling out the easiest of the two.Both doughs got a 4 minute par-bake in a 500° F. oven.
Both pizzas were cooked in a greased cutter pan on the second from the bottom oven rack.The "dry" crust was the winner here. It was much crisper than the "wet" crust.
Again, this was by far my "best ever" thin & crackery crust. I believe that the par-baking is what made the difference (my past attempts did not use the par-bake method as I was experiemting with different oven temperatures, etc.)
Now on to the pictures!