Author Topic: Coarser crumb, fried texture?  (Read 1796 times)

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Offline Smith1026

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Coarser crumb, fried texture?
« on: September 03, 2009, 10:00:08 AM »
My favorite pizza of all time is from a place called Memphis Pizza Cafe (no laughing, we have decent pizza here, no really). The crust reminds me of a soda cracker that has been enlarged proportionally, air pockets and all. It is very crisp, almost a deep fried feel. The bubbles are what I would call medium and evenly distributed through out the crust. I have tried the DKM recipe with results that mirror the pics I have seen on this site, and it is very close. I just need to figure out how to get slightly bigger bubbles and crisp it up without burning it.

All help greatly appreciated,