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Author Topic: Dough Doctors cracker...No fail!  (Read 131844 times)

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Offline adistler1

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  • Posts: 26
  • Location: Nashville, TN
  • I Love Pizza!
Re: Dough Doctors cracker...No fail!
« Reply #440 on: July 01, 2020, 10:46:09 AM »
Those pies looks awesome adistler1  :pizza:

What size are they?  What's your favorite cracker formula?
18” Lloyd cutter pan was used. Definitely prefer the PMQ recipe.

Offline spmiz12

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Re: Dough Doctors cracker...No fail!
« Reply #441 on: January 07, 2022, 09:08:19 PM »
What type oil was used???

Offline bobgraff

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  • Posts: 445
  • Location: Columbus, Ohio
Re: Dough Doctors cracker...No fail!
« Reply #442 on: January 08, 2022, 10:41:38 AM »
What type oil was used???

Nick sadly passed away a couple of years ago, but he mentioned here that he used corn oil.

In my experience, fancy expensive oil is not required. Any basic vegetable oil, Crisco, etc. will work fine.
Bob

"I learn each day what I need to know to do tomorrow’s work." - Arnold Toynbee

Offline DanAyo

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  • Age: 69
  • Location: South Louisiana (USA)
  • Inquiring minds want to know...
Re: Dough Doctors cracker...No fail!
« Reply #443 on: January 11, 2022, 08:08:55 AM »
How sad to hear that Nick passed away a couple years ago. He went out of his way to help me.

I was sure that his Cracker Crust could not possibly get a bit better, until I tried adding butter to the mix! I was so excited to message him. I hope you get to read this message, friend.

Try adding 1/3 stick (40g) or so of cubed cold butter after the wet ingredients have been incorporated into the dry. The difference in texture and flavor is quite noticeable.
Dan Ayo
“Inquiring minds want to know...”
Life is a journey of exploration and learning. Earthly perfection is unattainable, but never the less consistently sought.

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