(taken from http://www.pmq.com/mag/2003winter/pizzatypes.shtml
Pizza Hut made the cracker style crust
popular back in the 1950's and they are still identified with this style. The dough is under-mixed according to Tom Lehmann with the American Institute of Baking. It is mixed until you can still see some of the white flour (only about five minutes). This dough needs to be fermented for five or six hours and must be sheeted to obtain its layered, cracker-like texture.
« Last Edit: May 19, 2005, 03:35:51 PM by Steve »
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