Author Topic: DKM Recipe (Read 9414 times)

Pizzacrazy7 · « **on:** October 06, 2009, 10:26:09 AM »

After looking through alot of these posts, I'm looking for the most "updated" DKM recipe as I know its been tweaked and put into bakers % with instructions and changed with different variations.

DKM · « **Reply #1 on:** October 12, 2009, 07:35:15 PM »

Quote from: Pizzacrazy7 on October 06, 2009, 10:26:09 AM

After looking through alot of these posts, I'm looking for the most "updated" DKM recipe as I know its been tweaked and put into bakers % with instructions and changed with different variations.

Here is the one I did last week.

16 ounces bread flour
6 ounces water, 90 °F
0.75 ounce vegetable oil

Because these are so light I use volume
½ teaspoons sugar
1 tablespoon powdered milk
1 teaspoon salt
1½ teaspoons active dry yeast

Pour 75% of the water and all of the oil into the mixer bowl.
In a second bowl, mix the yeast with the remaining water and allow to proof for 5 minutes.
In the mixer bowl, add the flour, salt, sugar, powdered milk and the yeast mixture.
Mix on slow speed for 10 minutes.
The should be dry and it will not form into a cohesive ball bu instead it will be scrappy looking.
Place dough into a sealed bucket and allow to rise for a minimum of 9 to 24 hours at room temperature.

Randy · « **Reply #2 on:** October 14, 2009, 10:29:09 PM »

I'm going to give your new version a try. Did you use a dough hook or the blade?

Randy

DKM · « **Reply #3 on:** October 15, 2009, 07:50:52 PM »

Quote from: Randy on October 14, 2009, 10:29:09 PM

I'm going to give your new version a try. Did you use a dough hook or the blade?

Randy

Hook

Randy · « **Reply #4 on:** October 20, 2009, 08:26:56 AM »

Making this tonight.
DKM, do you parbake this crust like the old cracker crust recipe?

Randy

DKM · « **Reply #5 on:** October 20, 2009, 01:19:57 PM »

I recommend par-baking.

Randy · « **Reply #6 on:** October 20, 2009, 03:05:18 PM »

I had wondered if the powdered milk might have made it brown more and would eliminate par-baking,

I will par-bake as you suggested.

Randy

DKM · « **Reply #7 on:** October 20, 2009, 07:04:00 PM »

I want pictures.

Randy · « **Reply #8 on:** October 22, 2009, 06:58:04 AM »

I thought the addition of the powder milk is really good idea. Nice flavor, and the browning was improved. Got in a hurry so no pictures but will next time.
For some reason I lost my bubbles in the crust like I had in the old recipe but sometimes that just happens.

I had to make the dough in the morning for dinner that night(9 hour rise) and I thought this recipe worked well in the same day.

I want to try the addition of the powdered milk again for sure.

Randy

DKM · « **Reply #9 on:** October 23, 2009, 07:49:22 AM »

I may have cut back to much on the sugar. I might bump it up to 3/4 on the next batch.

Randy · « **Reply #10 on:** October 23, 2009, 12:08:23 PM »

Tell you what I will do next time I make this pizza. I will try the high end of the sugar by trying the dry milk and using 2 teaspoons of sugar . Then we can compare.

Randy

Mad_Ernie · « **Reply #11 on:** November 17, 2009, 10:08:30 AM »

DKM:

I'm trying this recipe out tonight, altered just a little. I'll let you know how it comes out and hopefully remember to take pictures.

-ME

Mad_Ernie · « **Reply #12 on:** November 26, 2009, 09:53:55 PM »

Here are some pics of my attempt at the new DKM recipe taken on November 17th. Sorry for the tardiness. Recipe for dough is given below. As you can see, I made a few modifications from what was posted above. Flour was GM's Better for Bread.

Flour (100%): 454.38 g | 16.03 oz | 1 lbs
Water (38%): 172.67 g | 6.09 oz | 0.38 lbs
IDY (1.2%): 5.45 g | 0.19 oz | 0.01 lbs | 1.81 tsp | 0.6 tbsp
Salt (1%): 4.54 g | 0.16 oz | 0.01 lbs | 0.95 tsp | 0.32 tbsp
Canola Oil (4.5%): 20.45 g | 0.72 oz | 0.05 lbs | 4.5 tsp | 1.5 tbsp
Sugar (0.75%): 3.41 g | 0.12 oz | 0.01 lbs | 0.85 tsp | 0.28 tbsp
Baker's Non-Fat Dry Milk (1%): 4.56 g | 0.16 oz | 0.01 lbs | 1.17 tsp | 0.39 tbsp
Total (146.95%): 667.71 g | 23.55 oz | 1.47 lbs | TF = 0.0765
Single Ball: 333.86 g | 11.78 oz | 0.74 lbs

Randy · « **Reply #13 on:** November 27, 2009, 07:50:25 AM »

Looks like you got it right. Nice looking pizza.

Mad_Ernie · « **Reply #14 on:** November 27, 2009, 11:30:52 AM »

Quote from: Randy on November 27, 2009, 07:50:25 AM

Looks like you got it right. Nice looking pizza.

Thanks, Randy. I haven't made a true DKM cracker crust in some months. I think I will work with this recipe some more and make a couple more modifications.

P.S. In case you can't tell, I made 2 different pizzas. Besides the toppings, the only other difference was I used a cutter pan to bake one and a screen to bake the other. I liked the result of the one I baked on the screen better than the cutter pan pizza.

-ME

JConk007 · « **Reply #15 on:** November 27, 2009, 05:50:32 PM »

Nice Work ME!
I love this recipe and plan to give it a go again in a few weeks

norma427 · « **Reply #16 on:** November 27, 2009, 06:28:04 PM »

Mad_Ernie,
Good job, great looking pies and beautiful pics!
Norma

DKM · « **Reply #17 on:** November 28, 2009, 11:58:32 PM »

Thanks a lot Mad_Ernie...
Now I'm hungry!

(They look real good)

ThunderStik · « **Reply #18 on:** November 30, 2009, 11:57:30 AM »

Will this recipe work on a stone? This is absolutely one of my fav type of pies and I have been wanting to try it for a while but just have not got around to ordering pans.

Pete-zza · « **Reply #19 on:** November 30, 2009, 02:34:40 PM »

Quote from: ThunderStik on November 30, 2009, 11:57:30 AM

Will this recipe work on a stone?

Bill,

The answer, my friend, is blowin' in the wind, the answer is blowin' in the wind (Bob Dylan): Reply 28 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg49234.html#msg49234, Reply 53 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg49498.html#msg49498 and Reply 138 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg53443.html#msg53443.

If you're careful, you don't even need a pizza stone: Reply 126 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg53174.html#msg53174.

Peter