Just wanted to drop a post and thank everyone who has contributed to this forum. I've longed for quite some time to make a cracker crust pizza at home, but have previously failed at my own attempts. My previous attempts have revolved around a pizza stone and a higher hydration dough. I was a complete amateur, not allowing my dough long enough to develop, let alone even rise. I hadn't tried in quite some time and then a few weeks ago I came across this forum and it gave me a new inspiration to try again, using the low hydration dough's that have been discussed. I want to specifically thank Pete-zza as your posts have been incredibly informative and I have specifically followed your modified DKM recipe at Reply #16 at a topic it won't allow me to link to
In preparation, I purchased two pre-seasoned 15" cutter pans from pizzatools.com. This company seems really nice. I spoke to them via email about shipping and they were very helpful.
I also purchased a kitchen scale, the My Weigh KD-7000 from Amazon.com for $37.48. I've never owned a kitchen scale, but so far this seems to work great.
I haven't ordered a dough docker, I'll see how my attempts at the recipe go. If all goes well, maybe I'll pick up a dough docker from pizzatools.com, in general, dockers seem kinda of pricey at $35. If anyone has any recommendations in this area, I'm open to it.
Following the bakers percentages from the above mentioned modified DKM recipe, yielding two 16" dough balls at .06 thickness factor resulted in the following weights per dough ball:
|238.42 g | 8.41 oz | 0.53 lbs|
85.83 g | 3.03 oz | 0.19 lbs
2.38 g | 0.08 oz | 0.01 lbs | 0.79 tsp | 0.26 tbsp
4.17 g | 0.15 oz | 0.01 lbs | 0.87 tsp | 0.29 tbsp
8.34 g | 0.29 oz | 0.02 lbs | 1.85 tsp | 0.62 tbsp
2.86 g | 0.1 oz | 0.01 lbs | 0.72 tsp | 0.24 tbsp
342.01 g | 12.06 oz | 0.75 lbs | TF = 0.06
I made two dough balls and after cutting the skin, resulted in one dough ball at 7.37 ounces and the other at 7.94 ounces. If I've understood the thickness factor calculation, that results in .042 and .045 respectively. I'm somewhat concerns that either A) I've done the calculation wrong or B) I have too thin of pizza skin. Either way, I guess I'll see how it goes.
I don't have a proofer, so I let my dough rise over night at room temperature. I don't feel that it doubled in size, so I'm also somewhat concerned about what impact this will have on the end result. Before trying to roll out the dough, I put the dough in a 120 degree oven for about 20 minutes to make it more workable. This seemed to work really well. I rolled out the skins and then folded them into quarters and put them into the refrigerator. I will be baking the pizzas tomorrow night.
I plan to lightly oil the cutter pans and par-bake before topping. I'm going to make two different pizzas. The first will be a BBQ Chicken Pizza and the second will be a Capicola Ham pizza, both with regular low-moisture mozz.
I'll see if I can come up with some pictures to do you all proud!
Wish me luck!