Author Topic: Pizza Inn crust  (Read 2246 times)

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Offline elsegundo

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  • Location: Sacramento/El Segundo CA
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Pizza Inn crust
« on: July 31, 2006, 08:34:50 PM »
Pizza Inn original crackery crust is made by mixing a batch of dough and fermenting unrefrigerated overnight. The dough is flour, water at about 37% hydration, and IDY. The dough uses a sheeter (Somerset) two-pass system with the dough gently stretched over black trays, trimmed, and sent through a Lincoln I conveyor belt oven.

It works and if you like crackery,  Pizza Inn is a good start if you have one in the neighborhood.