Author Topic: Sbarro's Thin Crust  (Read 4059 times)

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Offline dkipta

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Sbarro's Thin Crust
« on: November 14, 2005, 10:21:06 AM »
Does Sbarro's thin crust fall into "American" style or"Cracker" style and which recipes here closely resemble that style?

Offline scott r

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Re: Sbarro's Thin Crust
« Reply #1 on: November 14, 2005, 11:15:05 AM »
I would say that it is a very typical NY style.  Try the Lehmann.

Offline Lydia

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Re: Sbarro's Thin Crust
« Reply #2 on: February 03, 2006, 05:24:10 PM »
Agree with Scott R: NY style

Sbarro's dough is hand-tossed and has the "fold-ability characteristics. I never worked the morning shift so I never knew wether the dough that was started at closing was just proofing overnight, or if it was a biga or poolish. I do remember the dough being formed into balls and allowed to proof in dough boxes.

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