Frozen Roasted Peppers

[Randy]

I tried freezing roasted peppers.  The flavor was good but they were very soggy.  But the good news is my wife really liked my thin crust recipe.  I prebaked it for 4 ½ minutes this time versus 4 minutes and will try 5 minutes next time.

Randy

[DKM]

Looks good.

Which recipe was it?

DKM

[Randy]

My thin mix pizza which is a combination of sevral recipes on the forum.

Randy’s Thin Crust

7 oz. warm water(120F-130F)
1 package SAF Perfect Rise yeast
1 pound bread flour
1 teaspoon salt
2 teaspoons honey
1 tablespoon vegetable oil
1 tablespoon Classico olive oil.

Mix together the flour and salt.  Place roughly half the flour mixture in the mixing bowl then add the yeast to the bowl.  Measure the very warm water and add the honey to the water. Pour that into the mixer and mix on stir for a few minutes.  Add about ¼ of the remaining flour mixture and go to kneading speed on your mixer.  Knead for 5 minutes.  Add remaining flour, and both oils then knead for 10 more minutes.  Place in greased bowl overnight in the Fridge.  Remove two hours in advance and flatten into a thick disk say a foot in diameter.  Let it rest covered with plastic until the final rolling.  After rolling prick a lot of holes in the dough.
Prebake at 500F for 4 ½ minutes.  Add toppings then bake for 8-10 minutes.

[DKM]

I'll make it tonight and try it tomorrow night!

Can't wait

DKM

[Steve]

Add remaining flour, and both oils then knead for 10 more minutes.

According to Tom Lehmann (aka "The Dough Doctor") from the American Institute of Baking (http://www.aibonline.org), oil should never be added to the water or raw flour. Instead, wait for all of the raw flour to incorporate into the dough ball then add the oils. Supposedly this will make your dough more consistent.  

[Randy]

Hope you like it DKM.

Steve although my written instructions may not be clear, adding the oil last is my preference unless I want to reduce gluten development.  I also wait about adding the last flour(then oil) to improve gluten development of a very dry dough.  I think this is where the confusion arose.
 
Randy

[Steve]

I prebaked it for 4 ½ minutes this time versus 4 minutes and will try 5 minutes next time.

When you pre-bake, do you have problems with the top of the crust browning? I'm finding now that I'm getting large air bubbles during the pre-bake which then become hard and crunchy. Has anyone tried brushing the top of the dough with oil or water immediately prior to the pre-bake?

[Randy]

Steve this little device makes a great docker.  It was originally intended to hold an onion for thin slices.  But even putting a hole every ¼” or so we still have a bubble come up now and then.  I have never tried brushing the crust with oil.

Randy

[Steve]

I use a professional pizza dough docker. Even so, I still get large air bubbles.  

[Randy]

Steve, I am kind of curious about your prebaking.  If you or making a cracker style pizza crust then why would you prebake it since the crust is intended to be white anyway?

Randy

[Steve]

Not trying to make a cracker-style crust... trying to make a regular thin crust.

[Randy]

Sorry, I got confused.  These things happen when you get older.  
Does anyone know if the commercial pizza joint prebake their thin crust pizzas?
Randy