Pete-zza Does DKM Cracker Style

[Jackitup]

Norma,
When re-heating leftovers do it in a covered frying pan on med to med/low til heated thru. Crust will snap in your mouth. It's the only way I re-heat pizza anymore!
Jon

[norma427]

Looking good, Norma.  Congratulations.

How did it taste?  Were you able to achieve the crispy/crunchy texture?

-ME

-ME

I thought it tasted very good.  As far as I can tell I did achieve the crispy/crunchy texture, but since I never really tasted a cracker-style pizza before I really don't have anything to reference it to, so I don't know.

Thanks for your tips!     They sure helped me in this attempt and my other one.

Norma

[norma427]

Norma,
When re-heating leftovers do it in a covered frying pan on med to med/low til heated thru. Crust will snap in your mouth. It's the only way I re-heat pizza anymore!
Jon

Jon,

Thanks so much for your tip on how to reheat.  I do have two saved slices and will probably do a reheat later today.

Norma

[ChefTinoDaMc]

Something ive been reading has tugged at my "need to understand" string. What is lamination of crust?

[Jackitup]

It's taking multiple rolled out crusts and layering with usually oil or butter, lard between layers and rerolling. Or multiple folds and rolling, again greasing between folds. Not unlike puff pastry or using phyllo dough. Easiest achieved via sheeter roller set up, or get your workout to old fashioned way. When it works it's magical to get that multi layered crispy crust and bubbling!!

jon

[ChefTinoDaMc]

Oooo that sounds awesome and I now understand. Can that process be efficiently done in a commercial setting?

[Jackitup]

Probably better with easier access to sheeter machines and such

jon

[Hermit]

I'm going to try one of these tomorrow I think, looks like DKM's original recipe is only a 9hr RT dough.  I am hoping to put my old dominos thin and crispy craving to an end.

[Naturaltee]

This was amazing. Never got to thank you! instead of using a mixer i used a food processor although I think it turned out perfect!

Thanks again  

[Randy]

Is DKM still around?

[Pete-zza]

Is DKM still around?

Randy,

No, not as an active member. He last visited the site on January 2, 2017. Maybe he wanted to see if the forum was still alive and kicking .

Peter

[Jackitup]

Randy,

No, not as an active member. He last visited the site on January 2, 2017. Maybe he wanted to see if the forum was still alive and kicking .

Peter

A loss to say the least!

[Slowhands1964]

Following up on my earlier post, at Reply 4, I made two more cracker style pizzas as part of the series of pizzas under this thread. I will describe the first one in this post and the second one in the next post.

For the first pizza, I used a modification of the DKM cracker style dough recipe as previously described. The first change was that I used a very small thickness factor so that I could test the lower limits of the range of workable crust thickness. As will be seen in the dough formulation below, that thickness factor was just under 0.06 (I simply used the thickness factor from the last pizza for convenience). That was for an amount of dough to make a 13” dough skin from which I would cut out a 12” skin, the desired size of the final pizza. Doing this has the effect of lowering the thickness factor from its nominal value (just under 0.06) to a smaller value, of just under 0.05, since about one inch of the 13” skin ends up as scrap.   

In addition to the thickness factor change, I increased the amount of salt to 1.75%. I also converted the active dry yeast (ADY) used in the DKM recipe to instant dry yeast (IDY), mainly for convenience and since many members use IDY instead of ADY. Other changes, mainly to the preparation and processing of the dough, will become apparent below. The dough formulation I ended up with was as follows:

Flour (100%): Water (36%): IDY (0.97%): Salt (1.75%): Vegetable (Soybean) Oil (3.5%): Sugar (1.2%): Total (143.42%):

153.67 g  |  5.42 oz | 0.34 lbs 55.32 g  |  1.95 oz | 0.12 lbs 1.49 g | 0.05 oz | 0 lbs | 0.49 tsp | 0.16 tbsp 2.69 g | 0.09 oz | 0.01 lbs | 0.48 tsp | 0.16 tbsp 5.38 g | 0.19 oz | 0.01 lbs | 1.18 tsp | 0.39 tbsp 1.84 g | 0.07 oz | 0 lbs | 0.46 tsp | 0.15 tbsp 220.4 g | 7.77 oz | 0.49 lbs | TF = 0.05857

Note: The pizza size entered into the tool is 13”; the desired size of the final pizza is 12”; no bowl residue compensation is used.


Peter

Just wanted to thank you for all the hard work you put into this.  Been making it for about a month and it is one of the delicious pizza crust I have ever tasted.  Love the texture and flacking and, most important, I always get consistent results.  The whole family loves it.  Thank you once again, and know it is appreciated.

Kurt
 

[Pete-zza]

Just wanted to thank you for all the hard work you put into this.  Been making it for about a month and it is one of the delicious pizza crust I have ever tasted.  Love the texture and flacking and, most important, I always get consistent results.  The whole family loves it.  Thank you once again, and know it is appreciated.

Kurt

Kurt,

Thank you for the feedback. It is much appreciated.

Peter

[Slowhands1964]

Kurt,

Thank you for the feedback. It is much appreciated.

Peter

Peter,

Your DKM Cracker will always be a family favorite.  My boys and wife always rave.  Tonight, a 15 inch Cheese (moz, sharp cheddar, Romano, Parm) with pepperoni under the cheese.  Cento puree (red) and a 24hr RT...a little heavy on the toppings, but she held up like a champ!.  Thanks, and know that your knowledge and hard work is very much appreciated.

Cheers, Kurt

[Slowhands1964]

Just noticed, exactly 1 year ago I started this journey, and Pete's DKM was my first try.  Thanks to all!

[Chicago Bob]

      Awesome Kurt..... love your cheese blend!   . 

[Pete-zza]

Peter,

Your DKM Cracker will always be a family favorite.  My boys and wife always rave.  Tonight, a 15 inch Cheese (moz, sharp cheddar, Romano, Parm) with pepperoni under the cheese.  Cento puree (red) and a 24hr RT...a little heavy on the toppings, but she held up like a champ!.  Thanks, and know that your knowledge and hard work is very much appreciated.

Cheers, Kurt

Kurt,

I appreciate your kind words. Your pizza looks great and seeing the cheese blend you used I can see how everyone liked the pizza. I had a lot of fun experimenting with the DKM recipe and, as a result, learned a great deal about the cracker style of pizza. As a result, it has become one of my favorite styles.

Can you tell me which specific dough formulation you used among the several that I came up with? Is it the one you cited at Reply 232 at:

https://www.pizzamaking.com/forum/index.php?topic=5762.msg579244#msg579244

Peter

[Slowhands1964]

Kurt,

I appreciate your kind words. Your pizza looks great and seeing the cheese blend you used I can see how everyone liked the pizza. I had a lot of fun experimenting with the DKM recipe and, as a result, learned a great deal about the cracker style of pizza. As a result, it has become one of my favorite styles.

Can you tell me which specific dough formulation you used among the several that I came up with? Is it the one you cited at Reply 232 at:

https://www.pizzamaking.com/forum/index.php?topic=5762.msg579244#msg579244

Peter

The one is post 8 of this thread (https://www.pizzamaking.com/forum/index.php?topic=5762.0).  I scaled it up via the Lehman Dough Calculator so I can get 320 gram balls to make 15/16 inch pizza.  Otherwise, I use your recipe to a tee:  Food processor, 24 hour RT, rolled out to about and 1/8 thickness, Pre-bake for about 4/5 mins, @ 475 on a screen.  What is distinct about this dough, at least for me, is it has a nice 'sourdough' smell during baking.  Makes the house smell like a pizza store!

Cheers, Kurt

[Slowhands1964]

Peter,

If you have a different or 'updated' version, I'd be happy to give it a try and post the results.  Things are getting back to normal here in Socal and KABF is available again!

But my Smart and Final has been out of 7/11 since mid-March...

Cheers, Kurt