Best ever thin "cracker" crust pizza!

[bigMoose]

I agree with Ryan.  I started with the recipes on the main site... then as I found and read content on the message board I refined them.  That said, I was a bit disappointed when I found out the main site recipes were not the "best."  So a disclaimer might be a good idea to add.

Something like:  This is a great recipe to start with, but there have been refinements as documented on message board.

[Pete-zza]

Another thing to keep in mind is that members, myself included, have used links in their posts to the recipe section. I have done it many times over the years. If the recipe section is deleted, the links to those recipes will be kaput.

Peter

[Chicago Bob]

If a person can't click on the enter forum....why ya'll sweat'in it man? Find something more productive to complain about...sheeesh. 

CB

[acs236]

I made this tonight with good results, but I'd like to get a more fermented flavor for the crust.

After I made the dough, I had it in a sealed container at room temperature for about 18 hours, then I chilled it for about 6 hours before bring it back to room temperature to make the pizza.

Any suggestions?

[pjbear05]

Hmm.  The wife wants me to stop with making the Detroit styles and try to clone our local joint's pizza (Villa Rose, Hollywood FL) who tout a "Chicago thin style". This looks like a nice place to start.  Thanks, all.

[Chicago Bob]

Hmm.  The wife wants me to stop with making the Detroit styles and try to clone our local joint's pizza (Villa Rose, Hollywood FL) who tout a "Chicago thin style". This looks like a nice place to start.  Thanks, all.

do you have a pic of their chi-thin pizza PJ?

[Pete-zza]

Hmm.  The wife wants me to stop with making the Detroit styles and try to clone our local joint's pizza (Villa Rose, Hollywood FL) who tout a "Chicago thin style". This looks like a nice place to start.  Thanks, all.

pjbear05,

Welcome back.

You might start your quest here: http://www.pizzamaking.com/forum/index.php?topic=16422.msg160335#msg160335

Peter

[Madajo]

Hello Steve, what are those amounts in % please?

I made the most awesome thin "cracker" crust pizza tonight using DKM's recipe!

Thank you, thank you, thank you DKM!!!   

Here's the recipe:

1 pound bread flour (Sam's Club "Bakers and Chefs bread flour")
2/3 cup warm water
1 Tbsp. vegetable oil
1 1/2 tsp. active dry yeast
1 tsp. salt
1 tsp. sugar

Using a KitchenAid stand mixer fitted with a dough hook, add water to the mixing bowl and add yeast. Run mixer for several minutes to dissolve yeast. Meanwhile, in another mixing bowl, mix flour, sugar and salt. After yeast is dissolved, add flour mixture to water and set mixer to speed "2". Run mixer for about 10 minutes using a rubber spatula to scrape any dry flour from side of mixing bowl into the path of the dough hook. After 10 minutes, add vegetable oil and mix for 2 additional minutes using spatula to keep everything in the path of the dough hook. When finished, the dough will appear very scrappy and rough. Pick up the dough scraps and press them into a ball by squeezing them together with your hands. Place dough into a plastic bucket, seal, and and allow to rise at room temperature for 24 hours.

When ready to make pizza, turn dough out onto floured work surface. Using a large rolling pin, roll dough out very thin. Drape dough over an oiled cutter pan, press into place, and trim off excess with the rolling pin. Dock the dough, add sauce, cheese, and toppings. Bake at 500 degrees F. on the lowest rack in the oven (the cutter pan should only be inches from the heating element). I open the oven door frequently to allow the heat to escape... this causes the thermostat to kick on which keeps the bottom heating element on. This superheats the pan making the crust cook and become crispy. When the bottom is golden brown and crisp, remove from oven. Slide pizza out of pan onto a wire cooling rack. Allow to cool 5 to 10 minutes before placing in a serving tray and slicing.

Note: Use low-moisture part-skim mozzerella cheese. I use Stella brand which is available from Sam's Club. For the sauce, use my thin-crust sauce found on the main website (http://www.pizzamaking.com).

Thank you DKM!!!! 
Check out tonight's pizza:

[Pete-zza]

Hello Steve, what are those amounts in % please?

Madajo,

I believe that Steve used the bakers' percents as given at either https://www.pizzamaking.com/thincrust.php or at https://www.pizzamaking.com/pizzainnstyle.php.

You can perhaps use those recipes but if you want more exact bakers' percents for the recipe you quoted, let me know and I will try to do the conversion tomorrow.

Peter