Post by: Hydestone on March 27, 2020, 09:38:27 PM
I've been making flatbread for years and would like to get into some thick crust. Any suggestions for a tried and true standard thick crust recipe and process?
Thanks!
Post by: Chicago Bob on March 27, 2020, 10:00:01 PM
Hi All:forum has pizza hut pan recipes that I can vouch for. ;) 8) :pizza:
I've been making flatbread for years and would like to get into some thick crust. Any suggestions for a tried and true standard thick crust recipe and process?
Thanks!
Post by: The Dough Doctor on March 28, 2020, 02:34:45 PM
Strong bread type flour (12 ro 12.8% protein content) 100%
Salt: 1.75%
Sugar: 2%
Shortening (Butter flavored Crisco, butter, margarine, non-deodorized lard, etc.) 4%
IDY: 0.4%
Water: (65F) 64%
Target finished dough temperature: 75 to 80F.
Mix to a smooth dough consistency, take directly to the bench for scaling and balling, wipe dough balls with salad oil, place in individual plastic bread type bags, twist open end into a pony tail and tuck it under the dough ball as you place it in the fridge. Cold ferment for 24 to 48-hours, remove from fridge and allow to warm to 60F INTERNAL ball temperature, roll bag down around the dough ball and invert over a floured surface, flour both sides of the dough ball and using a rolling pin or pastry pin open to a diameter slightly larger than your pan. Prepare the pan by applying oil to the inside of the pan, you want to have a well oiled pan. Place the opened dough into the pan and set aside for about 20-minutes, then using your hands/fingers finish stretching the dough to completely fill the pan, drape with a plastic sheet and allow to final proof for about 45-minutes (time will be variable depending upon the thickness you want in the finished crust). Dress the skin to within 1/2-inch of the edge and bake or using your fingers, pull the dough up on the edge of the pan just before dressing. Bake at 450 to 500F on a grid type oven shelf. You may need to rotate and change shelf position after about 12-minutes of baking. Remove from pan immediately after baking.
Note: A dark colored pan or a well seasoned pan is by far the best pan to use, a 1.5 to 2-inch edge height is desirable.
Tom Lehmann/The Dough Doctor
Post by: Hydestone on March 28, 2020, 09:15:32 PM
Post by: Hydestone on March 28, 2020, 09:43:03 PM
2,000 g flour (Mt Marcy flour - Champlain Valley)
35 g salt
40 g sugar
80 g butter
8 g IDY
1280 g water
Would love to salvage! Thoughts on ratios above?
Post by: Hydestone on March 28, 2020, 09:55:11 PM
Post by: The Dough Doctor on March 28, 2020, 10:40:40 PM
Tom Lehmann/The Dough Doctor
Post by: Chicago Bob on March 28, 2020, 10:46:09 PM
This is the consistency.. Unfortunately it is now too late to turn back.
This could be turned into an emergency dough though . add flour in the mixer until it comes nice & sorta smooth maybe 3-4 minutes five.... Ball it ,rest on counter for a few hours... shake and bake! 🤗
Or make some garlic knots with it. ;)
Post by: Hydestone on March 28, 2020, 10:56:24 PM
Will weigh in the morning...weight was too much for scale and exhausted after a long day ;-)
Thanks guys
Post by: Chicago Bob on March 28, 2020, 11:28:37 PM
Post by: Hydestone on March 29, 2020, 12:11:07 AM
Post by: Hydestone on March 29, 2020, 01:29:55 PM
Planning to make the pizzas for dinner tonight.
How thick do you roll out the dough before putting it in the pan?
Post by: Chicago Bob on March 29, 2020, 01:42:08 PM
Post by: The Dough Doctor on March 29, 2020, 05:23:20 PM
Tom Lehmann/The Dough Doctor
Post by: Hydestone on March 29, 2020, 05:27:55 PM
I’ll start with the 1/4 as Tom suggests...might be more like 3/8”.
I’m in another time crunch, so I’m going to proof on oven at 110. At what thickness would you recommend I stop proofing and prepare for baking?
Are these 20-25 minutes lies?
Post by: The Dough Doctor on March 29, 2020, 08:04:21 PM
Tom Lehmann/The Dough Doctor
Post by: Hydestone on March 29, 2020, 08:27:05 PM
The kids response was that “tastes great and looks like the kind of pizza that you buy.” My wife said it was the best pizza we made since we’ve been in this house (9 years).
Thanks for the formula...still not sure what I did to mess it up. But it turned out great!
This was my first time making thick pizza in a deep pan. I’m not used to letting the pizza rise, like when making bread. I’ve got a couple extra pieces of dough sitting in the refrigerator and am looking forward to cooking them up!
Post by: Chicago Bob on March 29, 2020, 08:53:06 PM
Any pics?
Post by: Hydestone on March 29, 2020, 09:09:57 PM
Post by: Hydestone on March 29, 2020, 09:13:38 PM
Post by: Chicago Bob on March 29, 2020, 09:19:47 PM
First 2...didn’t get any pictures of 3rd.
Jeeez-us man....I mean, c'mon!! :drool: :drool:
I could use about 3 of those round boys about now.... way to go dude. 😎🍻🌴👍🏼
Post by: Hydestone on March 29, 2020, 09:56:38 PM
Might need to purchase a larger sheet pan too.
Post by: The Dough Doctor on March 29, 2020, 11:57:01 PM
Next time try something a little different by using some Crisco or some other form of plastic fat (margarine, butter, lard, etc.) on the sides of the pan and use some oil in the bottom, then bring the cheese all the way out to the edge of the pan, that'll put a Detroit twist on your pizzas.
Tom Lehmann/The Dough Doctor
Post by: Hydestone on March 30, 2020, 09:40:15 AM