Author Topic: Cracker style pizza crust  (Read 3708 times)

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Offline Steve

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Cracker style pizza crust
« on: September 30, 2003, 01:45:16 PM »
By: Tom Lehmann

Ingredients:
Flour 100.00%
Salt 1.50
Sugar(optional) 1.50
Compressed yeast 0.25
Olive oil 8.00*
Unsalted butter(optional)4.00
Water (variable)(70F) 45.00

* For economy, a blend of 2% olive oil and 6% vegetable oil can be substituted for the olive oil.  
 

How to Prepare:
 
PROCEDURE
(Thin crust)

1) Add the water to the mixing bowl, than add the salt and sugar to the water.
2) Add the flour, followed by the compressed yeast and butter if used.
3) Begin mixing at low speed and gradually pour in the oil over about 60 seconds.
4) Continue mixing for a total of about 4 to 5 minutes at low speed, or until about 1/4 of the flour is still seen as white, dry flour in the mixer.
5) Transfer the dough mix to a plastic tub and cover to prevent drying.
6) Allow the dough to ferment/rise in the tub for 4 to 5 hours.
7) Bring the dough to the bench and scale into desired weight pieces, then form into balls.
8) Place the dough balls into dough boxes, wipe lightly with oil, and cross stack in the cooler for two (2) hours. Down stack the dough boxes and nest to prevent drying.
9) Remove dough balls from the cooler 2 hours before anticipated use, and allow to warm at room temperature.
10) Flatten the dough ball(s) by hand and feed into the sheeter/roller to give a finished skin of desired thickness.
11) Trim the dough to the desired diameter using a knife or pizza cutter.
12) Apply slices of Mozzarella cheese to the dough skin, followed by the sauce and toppings.
13) Pizzas can be baked on the deck/stone or on a screen/disk if desired.
 

« Last Edit: September 30, 2003, 01:45:43 PM by Steve »
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Offline Steve

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Re:Cracker style pizza crust
« Reply #1 on: September 30, 2003, 03:40:33 PM »
Let me see if I can convert the above recipe for home use:

Using a 25 pound bag of flour, that'd be:

25 lbs. flour
6 oz. salt
6 oz. sugar
1 oz. compressed yeast
2 lbs. olive oil
1 lb. unsalted butter
11.25 lbs. water

Divide everything by 25 and we end up with:

1 lb. flour
0.24 oz. salt
0.24 oz. sugar
0.04 oz. compressed yeast
1.28 oz. olive oil
0.64 oz. unsalted butter
7.20 oz. water

(all measurements are by weight)

When I get home, I'll weigh each ingredient and try to convert to volume (cups/teaspoons, etc.)
« Last Edit: September 30, 2003, 04:09:00 PM by Steve »
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Offline Steve

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Re:Cracker style pizza crust
« Reply #2 on: September 30, 2003, 06:25:50 PM »
Ok, I actually weighed each ingredient (see my conversion posting under Ingredients) and here's the new cracker crust recipe scaled for home use:

1 pound bread flour (or 3 1/2 cups sifted)
7 fluid ounces water
2 1/2 tablespoons olive oil
1 1/4 tablespoon unsalted butter
1 3/4 teaspoon sugar
1 1/4 teaspoon salt
1/4 teaspoon compressed yeast

 ;D
« Last Edit: September 30, 2003, 07:04:38 PM by Steve »
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Offline buzz

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Re:Cracker style pizza crust
« Reply #3 on: October 01, 2003, 10:58:47 AM »
Tom likes butter in the crust, but personally I find it results in an unpleasant aftertaste (same with milk).

I made a crisp, cracker-like thin crust pizza using this formula (for a 12-inch pizza):

one-and-a-half cups flour
water
1 tbs. olive oil
1 tsp. yeast
three-quarters tsp. salt
ditto sugar

But the trick was, I baked it in a Salton Breadman pizza cooker, which works like a dream!

Offline DKM

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Re:Cracker style pizza crust
« Reply #4 on: October 01, 2003, 10:19:48 PM »
How much water?
I'm on too many of these boards


 

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