Best ever thin "cracker" crust pizza!

[Klankster]

Dang, no pics were taken last Saturday -- my phone battery was dead and the darn thing was on the charger.  I'll snag some next week, I promise!   

[Condolini]

Success on the first try!
There were some dry spots on the dough but got it rolled very thin. Some cornmeal on the peel, docked the dough with a fork, turned over about 1/2" of the edge, added a bit of olive oil. Par baked for 4 minutes on a hot stone. Sauce, sausage, pepperoni, sautéed 'shrooms, and cheese. Back in the oven for about 8 minutes, then broiled on high to crisp the top. I like crispy crust, some of the edges were a bit over browned. Fresh arugula on top for more veg.

What I learned: cracker crust shouldn't be overloaded. A pound of cheese + everything else was too heavy.
Scrappy dough, now I understand  Used the KA mixer as recommended
Dark stone = dark crust

I'll make it again, used some KAF pizza dough flavoring. Next time it'll be Chicago style.

Thanks for all the info, finally got the crust I've been looking for. Sorry, no pics this time.

[Chicago Bob]

"Sorry, no pics this time"....

What the....heck is go'in on with this forum . Where's the man in charge.....

Congrats Condolini on your first try being a success! I know that's got to be a great feeling...keep up the good work.
You know, it is prohibited to post about Chicago style without including pics so I am looking forward to your next success. 

And welcome to the site; nice having you aboard!

Bob

[Condolini]

Thx Bob, I'll be better prepared next time! Also hadn't looked to see rules of posting pics so didn't want to do it incorrectly. Now that I found my camera after my vaca in January...

Which Chicago should I start with, Lou Malnati or Home Run Inn? Haven't had HRI for 30 years until I tried one of their frozen ones. It was NASTY!

[Chicago Bob]

Thx Bob, I'll be better prepared next time! Also hadn't looked to see rules of posting pics so didn't want to do it incorrectly. Now that I found my camera after my vaca in January...

Which Chicago should I start with, Lou Malnati or Home Run Inn? Haven't had HRI for 30 years until I tried one of their frozen ones. It was NASTY!

    Yeah, they leave a bit to be desired.
I was only teasing about pic posting rules Condolini so please don't go knocking yourself out trying to find a pic posting rules list....sorry about that. 

Hey, for your first Chicago pizza, if you like (or want to try)Deep Dish pizza then I would recommend a recipe from either member "loowaters", "BTB", or "vcb". Make sure to try one that has semolina flour in the recipe. 

Of course, you could always give a classic Chicago Thin a go....I'm sorta partial to those.     http://www.pizzamaking.com/forum/index.php/topic,22946.0.html

Have fun!!

Bob

[Condolini]

Since pics can now be uploaded from an Ipad, I'll do it tonight. Only have a photo of the top but that's better than nothing, right?

Thanks for the recos recipes for the next experiment!

[Chicago Bob]

Since pics can now be uploaded from an Ipad, I'll do it tonight. Only have a photo of the top but that's better than nothing, right?

Thanks for the recos recipes for the next experiment!

Any pic is a good pic around here...we learn from failure just as well as from success.

Good luck with your experiment!

[Condolini]

Here you go, only the top but it shows b4 and after addition of arugula.