Author Topic: Cracker style recipe on this site - amount of liquid  (Read 2121 times)

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Offline 2buds

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Cracker style recipe on this site - amount of liquid
« on: August 17, 2009, 08:05:21 PM »
Hey everyone... just wondering.. we were doing the recipe off this site... the cracker style (thin and crispy) and were new to making pizza crust and love the cracker style pizza crust. The amount of liquid is only 3/4 cup water with  3 1/2 cups of flour.  It was way too little water for the amount of flour.  We don't have a Kitchen Aid, so we were kneading it. We did see the warning that this dough cannot be kneaded.  We didn't think the mixing method would change the amount of water. Is it because we didn't use a kitchen aid?  or is the recipe wrong.....just curious.. we actually want a Kitchen Aid mixer, so might just go out and get one. Thanks for the info. 


Offline UnConundrum

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Re: Cracker style recipe on this site - amount of liquid
« Reply #1 on: August 17, 2009, 08:23:50 PM »
I'm not familiar with the recipe, so I can't help there, but do you have a food processor?  You could probably mix the dough with it ....

Offline Pete-zza

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Re: Cracker style recipe on this site - amount of liquid
« Reply #2 on: August 17, 2009, 08:52:47 PM »
2buds,

I believe the recipe you used is the one at http://www.pizzamaking.com/pizzainnstyle.php. If so, there is nothing wrong with the recipe. The ingredient quantities, including the amount of water, are correct. However, as written, the recipe requires using a stand mixer or a food processor. I established that it is possible to make a hand kneaded version of DKM's recipe, but the procedures have to be modified. For background purposes, you might want to read this thread: http://www.pizzamaking.com/forum/index.php/topic,5762.0.html. I think you will learn just about everything you need to know to successfully make the DKM cracker style crust from that thread. For hand kneaded versions of the recipe, as I modified it, see Reply 61 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg49722.html#msg49722 and Reply 126 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg53174.html#msg53174. In the first of these posts, I mention the use of a proofing box. The significance of the proofing box is discussed in detail at Reply 16 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg49138.html#msg49138, as supplemented at Reply 69 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg49752.html#msg49752. It isn't necessary that a proofing box be used but you will perhaps find it necessary to use some form of heat source to allow you to roll out the dough with relative ease.

I think that the DKM cracker style dough is one of the easiest to make. However, to get the best results on a consistent basis you have to have the right equipment and follow the instructions carefully. Also, because of the low hydration of the dough, you really should use a digital scale to weigh out the flour and water.

Good luck.

Peter


 

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