Author Topic: DKM's Thin Crust w/Pictures (Read 155089 times)

Steve · « **Reply #20 on:** January 16, 2005, 12:18:57 PM »

Quote from: jimmy on January 16, 2005, 11:55:04 AM

Steve, the pictures show exactly what i am looking for. would it be possible for you to write the exact recipe down for me and e-mail it to [email protected] ? I'd really appreciate it, I been having no luck at all with my crusts. thank you very much.

The "exact" recipe is posted on the main website (http://www.pizzamaking.com) under Pizza Inn style thin crust recipe.

Steve · « **Reply #21 on:** January 18, 2005, 10:34:12 AM »

Made another thin & crispy pizza last night using exactly the same procedure and the 5.8 oz. of water. Results were fantastic. It goes to show that using careful measurements can go a long way in producing consistent results.

Randy · « **Reply #22 on:** January 18, 2005, 10:53:09 AM »

Steve, have you tried one using AP flour per DKM's recipe?

Randy

Steve · « **Reply #23 on:** January 18, 2005, 11:01:08 AM »

No... since my wife and kids are begging me for another thin crust, I'll make two more this weekend... one with AP flour, the other with HG flour.

Randy · « **Reply #24 on:** January 18, 2005, 12:32:53 PM »

I thought DKM would chime in but he must be busy. Using the dough hook and mixer did not work very well using AP flour. It will be interesting to see if the food procesor method works better with AP. Hopefully next week I can make a DKM thin crust with bread flour and the dough hook method to compare.

Randy

DKM · « **Reply #25 on:** January 18, 2005, 08:03:18 PM »

Yes I have been ery busy. We are changing financial software at work and we just started the "this is what it can do" training. So of course I'm two weeks behind on my real work. This is going to be a year long project.

DKM

DKM · « **Reply #26 on:** January 18, 2005, 08:09:11 PM »

I guess I should comment on the topic. When making the PI thin I use AP flour, the KA mixer, and a dough hook. I leave it in an air tight container between 9 to 24 hours and cook it in a 475^o on the middle rack.

DKM

DKM · « **Reply #27 on:** January 22, 2005, 10:03:17 AM »

In fact that's what I'm doing today.

Hopefully I can find my camera.

DKM

Randy · « **Reply #28 on:** January 22, 2005, 11:42:47 AM »

I tried an air tight lid but it started to bulge out the sides so i opened it a bit, but I do think that is part of the secret of your recipe. My wife doesn't like thin crust at all but she likes your recipe enough she ask for it This coming week I am going to bake another one but use bread flour just to see what happens. Steve swears by High Gluten.

Randy

Steve · « **Reply #29 on:** January 22, 2005, 11:45:38 AM »

I've got two doughs rising for dinner tomorrow night. One made with high gluten, the other with all purpose. Will report back here with the results.

Steve · « **Reply #30 on:** January 23, 2005, 07:47:36 PM »

Tonight I made two new thin & crackery pizzas. One uisng all purpose (AP) flour, the other high gluten (HG) flour. The two recipes were identical except for the type of flour used.

Pizza #1 used King Arthur All Purpose flour
Pizza #2 used General Mills All Trumps High Gluten flour

Both doughs were weighed and mixed in exactly the same manner. Both doughs were given a 24 hour rise at room temperature.

After the 24 hour rise, both doughs looked pretty much the same.

When it came time to roll out the doughs, the high gluten dough was the clear winner which rolled out very easily. The AP dough resisted the rolling and kept springing back. But, I was able to get it rolled out with out too much difficulty.

After baking, the two pizzas were compared side-by-side.

The HG pizza was the clear winner with its ultra crisp texture. The AP flour had the same flavor, yet it lacked the crispness of the HG flour.

So, in my opinion, the high gluten flour is the clear winner when it comes to thin and crackery crust pizza.

Randy · « **Reply #31 on:** January 23, 2005, 10:24:51 PM »

Steve, did one brown better than the other?

Randy

Steve · « **Reply #32 on:** January 24, 2005, 07:44:28 AM »

No, both pizzas browned the same. The bottom of both pizzas was a nice dark golden brown. But, the crispness simply was not there with the AP flour crust. My wife even commented that one pizza was better... crisper... than the other.

I would have posted pictures, but they are nearly the same as the ones posted earlier in this thread. Both crusts looked the same, had the same texture and layering, and from a strictly visual standpoint they looked identical. The difference, however, was in the eating.

dankfoot · « **Reply #33 on:** January 25, 2005, 08:15:08 PM »

My second try at this recipe.

I started to weigh out everything with my scales but I found that 3 1/2 cups of flour is more than 16 oz. Is this correct? 16 oz was more like 3 1/4 by my scales?

Also, 3/4 cups of water on my measuring cup is 6 oz. Is that correct?

So really by my measuring you should use a little less flour than 3 1/2 cups and a little less water than 3/4 cups.

Does this sound right or did I make a mistake?

Ok, anyway I added everything together and put it in my stand up mixer for 10 min with the flat beater on. The dough was really dry but it did seem to mix ok together. It didnt look as chopped up (grainy) as Steves did. It looked more like oatmeal. (had small dry chuncks in it) It didnt look like Randys at all.

So once it was mixed I dumped it out on the counter and formed a ball using my hands. It was dry and hard to compress but it did after a while of playing with it. Now it is on the counter for a 24 hour rise so I will try and let you know tomorrow how it is.

Randy · « **Reply #34 on:** January 25, 2005, 10:27:07 PM »

Sounds like you are close. It is covered right.

Randy

dankfoot · « **Reply #35 on:** January 26, 2005, 08:47:58 AM »

Randy,

Yes it is covered and I looked at it this morning and it is starting to take the look of your dough pic after your 24 hour rise.

Im ready to try it.

Randy · « **Reply #36 on:** January 26, 2005, 10:10:27 AM »

I am going to mix one up Thursday for Friday. Pizza Enterprise and battle star galictica.
Makes for a good night.
Watched Bubba Ho-tep last night. Worst movie of the year unless you sprinkle strange stuff on top of your pizza.

Randy

dankfoot · « **Reply #37 on:** January 26, 2005, 10:20:11 AM »

I like strange stuff on my pizza too. It does make things more interesting.

DKM · « **Reply #38 on:** January 27, 2005, 01:29:58 PM »

My thin with the AP turned out real good, but now I want to try it with bread flour after Steve's evaluation.

Hopefully this weekend.

DKM

Randy · « **Reply #39 on:** January 27, 2005, 02:03:31 PM »

Later today I am going to make your DKM thin crust using bread flour too. And the 5.8 0z water Steve suggested.

Randy