A D V E R T I S E M E N T


Author Topic: DKM's Thin Crust w/Pictures  (Read 130091 times)

0 Members and 1 Guest are viewing this topic.

Offline Doughseeker

  • Registered User
  • Posts: 4
  • I Love Pizza!
Re: DKM's Thin Crust w/Pictures
« Reply #120 on: January 14, 2019, 12:24:37 AM »
A rusty docker! One thing (more) sugar will definitely do is increase browning, maybe by too much. You'll have to make some pies and dial it in, but I use 2-2.5% myself in just about all my doughs.
Thanx
  Ok i ll add 2.5% and let me know about salt %... Another things let you know that i use pizza screen for baking...show in pic... And also fill stuff with cheeder cheese sause... I m also confuse about qauntity of yeast... Becoz my dough rise early...

Offline DanAyo

  • Registered User
  • Posts: 77
  • Age: 68
  • Location: South Louisiana (USA)
  • Inquiring minds want to know...
Re: DKM's Thin Crust w/Pictures
« Reply #121 on: June 23, 2019, 03:43:52 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 475o on the middle rack.

DKM

I looked up “PI” in the glossary and Common Abbreviations and didn’t find an explanation for PI. In the above context what does it mean?
Dan Ayo
“Inquiring minds want to know...”
Life is a journey of exploration and learning. Earthly perfection is unattainable, but never the less consistently sought.

Offline parallei

  • Lifetime Member
  • *
  • Posts: 2831
  • Location: Denver, CO
Re: DKM's Thin Crust w/Pictures
« Reply #122 on: June 23, 2019, 03:52:32 PM »
I looked up “PI” in the glossary and Common Abbreviations and didn’t find an explanation for PI. In the above context what does it mean?

Not every abbreviation used on the forum is a "common abbreviation".  Sometimes you'll have to understand the context the abbreviation is being used in.  This may take some effort, like reading the thread.  For instance, the 1st sentence, in the 1st post of this thread is:

"Last night I made two of my best-to-date thin crust pizzas using DKM's Pizza Inn recipe!" 

Offline DanAyo

  • Registered User
  • Posts: 77
  • Age: 68
  • Location: South Louisiana (USA)
  • Inquiring minds want to know...
Re: DKM's Thin Crust w/Pictures
« Reply #123 on: June 23, 2019, 03:58:38 PM »
10-4
Pizza In

Thanks
Dan Ayo
“Inquiring minds want to know...”
Life is a journey of exploration and learning. Earthly perfection is unattainable, but never the less consistently sought.

Offline parallei

  • Lifetime Member
  • *
  • Posts: 2831
  • Location: Denver, CO
Re: DKM's Thin Crust w/Pictures
« Reply #124 on: June 23, 2019, 04:43:31 PM »
Thanx
  Ok i ll add 2.5% and let me know about salt %... Another things let you know that i use pizza screen for baking...show in pic... And also fill stuff with cheeder cheese sause... I m also confuse about qauntity of yeast... Becoz my dough rise early...

I wish I was ambitious enough to try something like your star shaped edge.  Please post an after bake shot.

A D V E R T I S E M E N T


Offline tompizzaguy

  • Registered User
  • Posts: 2
  • Age: 56
  • Location: Boise, Idaho
  • Pizza's ready!
Re: DKM's Thin Crust w/Pictures
« Reply #125 on: September 21, 2019, 10:07:10 PM »
DKM, Steve and All,

Thanks for sharing the recipes and your experiments -- really helpful. I've been craving a cracker crust lately (childhood memories of Shakey's) and decided to give the cracker crust recipe a go with some modifications.

I went with a higher hydration dough (43%) for workability and added ½ teaspoon more fine sea salt to boost the seasoning. All mixing and kneading was by hand. I used a standard rolling pin without incident. To handle any moisture problems during the bake, I used my DIY A36 Steel Plate at 550°F for about 7 minutes and was pleased with the result (check out the photos). I also reduced the fermenting time by 10 hours and still coaxed plenty of flavor from the flour.

Cracker Crust Pizza Dough

Fermenting time: 14 hours at room temperature in a covered container

3.63 cups (454 grams) King Arthur Bread Flour — 100%
2 teaspoons white sugar (8 grams) — 1.8%
1 ½ teaspoon fine sea salt — 1.6%
1 tablespoon plus 1 teaspoon extra virgin olive oil (18.3 g) — 4%
.78 cups or 6.9 ounces (195 grams) water at 90°F— 43%
1½ teaspoons active dry yeast (4.25 g) — .9%

MIX


Mix water, sugar, and yeast in a large bowl and rest for 5 minutes. 


In another bowl, place the bread flour and salt. Use a whisk to combine the flour and salt. 


Pour the flour into the water, stirring with a spatula until the dough becomes too stiff to stir. Add the olive oil and pinch and knead the dough in the bowl until all of the flour is incorporated into a ball.

Ball and cover the dough at room temperature for 10 hours.

SHAPE

At the 10-hour mark, divide the dough into two pieces and form them into squares. Place the squares back in the container with a piece of parchment paper between them to prevent sticking.

Let rest covered at room temperature for 4 more hours.

About 1 hour before baking, preheat the oven to 550°F or the hottest it will safely go with your 15-inch pizza steel in inside.

Turn the first dough square out on a well-floured surface and roll it into a 16-inch rectangle. You can go bigger if you prefer. Flour and set the rolled dough aside.

Roll out the second dough square in the same manner. 


Align the dough sheets one on top of the other, and fold the dough over itself like a book. Now you have 4 layers in your dough book. Roll this out until it’s at least 16 inches square.

Fold the dough like a book for a second time (now 8 layers). Roll out the dough into a 16” square.


You should now have a square of thin, 8-layered dough. Use a pizza screen or circular pan and a sharp knife to cut out a 15-inch circular dough blank.

Dock the dough lightly with a fork.

ASSEMBLE

Build your pizza on the counter — sauce, cheese, and toppings.

Slide your built dough blank onto a pizza peel liberally sprinkled with cornmeal or semolina flour.

BAKE

Slide your pizza off your peel and onto the blistering hot steel.

Watch for the first few minutes and pop any large bubbles that appear in the crust. 

Bake for about 7 minutes, checking to make sure your crust is browning and the cheese isn’t burning.

LEARNING

From the original recipe, I had to increase the salt and the water to make the dough more workable and flavorful.


I should have listened to Steve and went with a more assertively seasoned sauce. I used a raw sauce with crushed San Marzano Style Tomatoes (DiNapoli brand), added a couple of teaspoons of extra virgin olive oil, ½ a teaspoon of fine sea salt, and ½ a teaspoon each of dried basil and oregano. Next time I’ll use a thicker, sweeter cooked sauce with some garlic-infused olive oil, onion, and possibly a pinch of pepper flakes.

Regarding cheese, next time I’ll use a cheese blend, not just a standard whole-milk mozzarella. Perhaps a mixture of provolone and some fontina.

Finish with a sprinkling of hard cheese like a Pecorino Romano or Parmigiano Reggiano and a drizzle of extra virgin olive oil over the top of the pizza. Perhaps a few fresh basil leaves wouldn't hurt either.

Thanks again, all. The photos should be attached.

Tom
« Last Edit: September 21, 2019, 10:38:05 PM by tompizzaguy »

Offline Steve

  • Administrator
  • *
  • Posts: 2582
  • Age: 57
  • Location: Richmond, VA
    • pizzamaking.com
Re: DKM's Thin Crust w/Pictures
« Reply #126 on: June 09, 2020, 11:03:26 AM »
My son is living with us while for the year while he takes a class and he's now addicted to my cracker crust pizza. Seems like we're making them on a weekly basis now.

My sauce is still a big hit, my wife and son (and myself) think it has the perfect flavor for cracker crust pizza. It's essentially 28 oz. tomato, 2 tsp thyme, 2 Tbsp minced green bell pepper (by minced, I mean run it through a garlic press), salt and pepper. It's best to make up the sauce ahead of time and let it sit in the refrigerator (do not cook it).

« Last Edit: June 09, 2020, 11:14:47 AM by Steve »

Offline Steve

  • Administrator
  • *
  • Posts: 2582
  • Age: 57
  • Location: Richmond, VA
    • pizzamaking.com
Re: DKM's Thin Crust w/Pictures
« Reply #127 on: June 09, 2020, 11:04:09 AM »
Docking, par-baking, and saucing
« Last Edit: June 09, 2020, 11:09:58 AM by Steve »

Offline Steve

  • Administrator
  • *
  • Posts: 2582
  • Age: 57
  • Location: Richmond, VA
    • pizzamaking.com
Re: DKM's Thin Crust w/Pictures
« Reply #128 on: June 09, 2020, 11:05:14 AM »
Pizza ready for the oven (par-baked and topped). Before anyone asks, I slid the pizza out of the pan and directly onto my stone to get the bottom extra crisp. The crust holds its shape since it's par-baked.
« Last Edit: June 09, 2020, 11:11:05 AM by Steve »

Offline Steve

  • Administrator
  • *
  • Posts: 2582
  • Age: 57
  • Location: Richmond, VA
    • pizzamaking.com
Re: DKM's Thin Crust w/Pictures
« Reply #129 on: June 09, 2020, 11:05:58 AM »
Bottom turned out perfect, nice and crisp. I'm lucky in that my oven reaches 600 F. The trick that I use is to set my oven to 550 F (max temp) then set the temp offset to +35 F (setup menu) which puts the oven right at 600 F as measured with my IR gun.
« Last Edit: June 09, 2020, 11:12:54 AM by Steve »

A D V E R T I S E M E N T


Offline Steve

  • Administrator
  • *
  • Posts: 2582
  • Age: 57
  • Location: Richmond, VA
    • pizzamaking.com
Re: DKM's Thin Crust w/Pictures
« Reply #130 on: June 09, 2020, 11:06:39 AM »
I must say it's truly some of the best cracker crust that I've made to date. Used the DKM recipe from the main site with my tweaks to the sauce.
« Last Edit: June 09, 2020, 11:17:25 AM by Steve »

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 15010
  • Location: Durham,NC
  • Easy peazzy
Re: DKM's Thin Crust w/Pictures
« Reply #131 on: June 09, 2020, 12:48:52 PM »


    I can see why your son is addicted to those.... he does a good job with it too!  :chef::pizza:
"Care Free Highway...let me slip away on you"

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 29484
  • Location: Texas
  • Always learning
Re: DKM's Thin Crust w/Pictures
« Reply #132 on: June 09, 2020, 01:18:57 PM »
Steve,

I played around quite a bit with DKM's recipe and devoted a thread to it, at:

https://www.pizzamaking.com/forum/index.php?topic=5762.msg48991#msg48991

Like you, I liked the DKM-based pizzas.

Peter

Offline foreplease

  • Lifetime Member
  • *
  • Posts: 6432
  • Age: 60
  • Location: St. Joseph, MI
Re: DKM's Thin Crust w/Pictures
« Reply #133 on: June 09, 2020, 04:46:38 PM »
I must say it's truly some of the best cracker crust that I've made to date. Used the DKM recipe from the main site with my tweaks to the sauce.
Thanks for a great post!
-Tony

A D V E R T I S E M E N T


 

wordpress