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Author Topic: What Hydration Makes it "Cracker"?  (Read 2919 times)

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Offline invertedisdead

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Re: What Hydration Makes it "Cracker"?
« Reply #40 on: August 25, 2019, 09:17:24 PM »
Is that Riko's?

Here's Colony.
the proof is in the pizza

Offline hotsawce

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Re: What Hydration Makes it "Cracker"?
« Reply #41 on: August 25, 2019, 11:01:30 PM »
Yes, Rikoís. Itís amazing to me you found a kitchen photo of Colony - they are notoriously secretive. Different pans.

Both of them use what I think is more cheese than me. Iíll pass 4oz no problem on a 12.25Ē and it doesnít look half as covered as their pies  :-\

Is that Riko's?

Here's Colony.

Offline invertedisdead

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Re: What Hydration Makes it "Cracker"?
« Reply #42 on: August 25, 2019, 11:20:45 PM »
Yes, Rikoís. Itís amazing to me you found a kitchen photo of Colony - they are notoriously secretive. Different pans.

Both of them use what I think is more cheese than me. Iíll pass 4oz no problem on a 12.25Ē and it doesnít look half as covered as their pies  :-\

I could definitely be wrong on the cheese estimate, but I would expect it to have more of that orange cheese-sauce melded look with higher amounts, it always seemed like I got that mottled cheese from using small amounts but maybe the amount of sauce is affecting that look?


Here's one of my 12" Midwest thins with 5 oz.
the proof is in the pizza

Offline hotsawce

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Re: What Hydration Makes it "Cracker"?
« Reply #43 on: August 25, 2019, 11:50:13 PM »
looks about like mine. I think it could be a combination of sauce consistency and cheese amount.

Offline Chicago Bob

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Re: What Hydration Makes it "Cracker"?
« Reply #44 on: August 26, 2019, 12:11:21 AM »
I think it could be a combination of sauce consistency and cheese amount.


Yes... More than you may know right now.
Do a side by side with same amount of sauce and cheese.... Thinner sauce can handle more cheesey goodness without creating the pock marks.   ;)
« Last Edit: August 26, 2019, 12:17:29 AM by Chicago Bob »
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