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Author Topic: First real attempt at Cracker crust pizza  (Read 162 times)

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Offline Monkeyboy

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First real attempt at Cracker crust pizza
« on: February 12, 2020, 07:18:27 PM »
Got my dough recipe from posts here.
Tried a yeastless one a few months ago, was bleh.  Used a more normal yeast dough this time, 24 hour fridge ferment.  Was drier than my normal Neapolitan doughs.

Rolled, docked, prebaked - came out great.

cool, added toppings, baked.

Was very happy with much of it. 

A few learnings...
Could have rolled thinner, was a bit too thick in middle - probably ended up thicker than a dime.  Will go thinner next time.
Probably could have docked a bit harder
Made one with sauce on bottom and one with sauce on top.  Preferred the sauce on top.  Dough held up great to either application - I could have probably doubled my toppings and gone all the way to the edges of the dough.



Offline nick57

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Re: First real attempt at Cracker crust pizza
« Reply #1 on: February 12, 2020, 07:57:22 PM »
 Looks good! Try to roll it out thinner for a crisper crust. Go for a 48 hour CF sometime, I have noticed it creates a little more flavor and seems easier to roll out. I have gone out to 72 hours with very good results. Be sure to let the finished pie rest on a cooling rack for a couple of minutes before slicing, this will keep the bottom crust crispy. Keep us updated on your progress and be sure to include pics. ;D

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