Author Topic: DKM THIN CRUST  (Read 2452 times)

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Offline dsitterson

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DKM THIN CRUST
« on: September 25, 2009, 11:45:15 AM »
Made the dough and left out the oil :-[

Made another batch just in case.

Should I try it or chunk it .Just wondering.


Online scott r

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Re: DKM THIN CRUST
« Reply #1 on: September 25, 2009, 12:24:22 PM »
try it and report the differences!

It will still be great, just different

Offline dsitterson

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Re: DKM THIN CRUST
« Reply #2 on: September 28, 2009, 10:49:39 AM »
Turnned out to be one of my better crust yet...also tried par baking I think this help also went 48 hours on the rise time.

Offline Mad_Ernie

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Re: DKM THIN CRUST
« Reply #3 on: September 28, 2009, 03:03:42 PM »
Can you give us any more details?  Some comparison and contrast between the 2 crusts?
Let them eat pizza.

Offline dsitterson

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Re: DKM THIN CRUST
« Reply #4 on: September 29, 2009, 10:11:30 AM »
Being as I only have about 6 attempts at this.

The crust tasted good has more flavor after 24 to 30 hours on the counter.

Struggling with getting some ait pockets in the crust this was the first time I got some good air pockets.

I don't know how much flavor veg oil adds but I did not miss it. The dough rose and them collasped a little bit but it was on the counter for 48 hours.

Changed a liitle to much this time to get accurate results //I think the best change I made was par baking the crust so it was crispy before the cheese and toppings burnt.

Next time I will focus on disolving the yeast in the water before adding it to the flour mixture. It was not clear to me in the directions when using the food processor.

My next questions is when you let it rest on the counter how well does it need to be sealed. I have used glad ware and got a nice firm dough ball. I have used a tuperware cake holder that does not seal that well.

I have noticed the better the seal the tighter the dough ball but that is about it.  Any help would be appreciated.



 

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