Tonites pie turned out great. I've been using the Sam's Club dough for the last few months and although very good I was ready for a cracker crust (my favorite). I used the following formulation , one that I've used before, and parbaked on oiled foil for 5 minutes then cooled and topped and transferred to a screen. I used the screen for the final bake because the crust was already nice and brown and as you can see from the photos, 'very' crisp.
I've been using a different method of rolling using NO flour for dusting, rather putting the dough between 2 pieces of oiled plastic wrap and rolling it out. It works very well. Also my modified 5 gallon bucket with a domed trouble lite on top worked quite well alsofor a warming oven. I proofed at room temp for about 15 hours then into the bucket as pictured with the dough in a covered plastic container and for 5 hours it held at about 80-84 degrees. The dough rolled out real easy. The pie was topped with Sam's Club commercial sauce, caramelized mushrooms, onions, green peppers and homemade Italian sausage. Cheese was a blend of Stella mozz, colby jack, fresh grated parm and asiago.
The crust was so crispy it crunched on every bite right up til swallowing, all and all a very good pie.
Jon
Flour (100%):
Water (36%):
IDY (1%):
Salt (1.75%):
Vegetable (Soybean) Oil (3.5%):
Sugar (1.2%):
Total (143.45%):
278.15 g | 9.81 oz | 0.61 lbs
100.13 g | 3.53 oz | 0.22 lbs
2.78 g | 0.1 oz | 0.01 lbs | 0.92 tsp | 0.31 tbsp
4.87 g | 0.17 oz | 0.01 lbs | 0.87 tsp | 0.29 tbsp
9.74 g | 0.34 oz | 0.02 lbs | 2.14 tsp | 0.71 tbsp
3.34 g | 0.12 oz | 0.01 lbs | 0.84 tsp | 0.28 tbsp
399.01 g | 14.07 oz | 0.88 lbs | TF = 0.07
