Crisp Pizza Crust
Posted 28 January 2012 - 06:50 PM
Does anyone have any suggestions for a sort of cracker-type pizza crust?
Posted 28 January 2012 - 08:07 PM
Posted 29 January 2012 - 12:37 AM
The best part about perfecting pizza is that most of the experiements are highly edible. :))
Captain Jack Sparrow
Posted 29 January 2012 - 05:36 AM
Posted 29 January 2012 - 06:03 AM
What I think you're looking for is a Roman-style crust, which tend to be thin and crisp. Peter Reinhart, in his book American Pie, has a recipe for that style crust; indeed it contains a small amount of semolina flour, but in no way approaches the 20% mentioned above. Here's a blog post which discusses working with Reinhart's Roman-style pizza crust recipe.
Posted 29 January 2012 - 06:38 AM
Posted 29 January 2012 - 11:09 AM
i havent made it but didnt see a ref to baking powder above but its got to be in the noted cracker refs.
Posted 29 January 2012 - 11:25 AM
No, definitely not Reinhart's recipe.
Yeah, Sam, I think that's what I'm looking for. Mitch, does that describe Reinhart's recipe? I've thought about picking that book up but haven't pulled the trigger yet.
I just checked out one of the recipes from Sam's link - it's on the pizza making forum. It has a little olive oil in it, but the interesting note is that the hydration level is under 40%. That sounds like a matzo!
Thin Cracker-Crust Pizza.
Posted 29 January 2012 - 11:44 AM
Here: Antico 00 Caputo Flour
My son likes alot of sauce.. SORRY
Edited by Paul Bacino, 29 January 2012 - 11:46 AM.
Posted 29 January 2012 - 11:50 AM
I cooked this on a stone that registered 500 degrees on the deck.. I was getting hungry.. I think i could have gotten it higher but this was with my Weber
Edited by Paul Bacino, 29 January 2012 - 11:51 AM.
Posted 29 January 2012 - 12:16 PM
Dock and pre bake.. I always/usually sauce on top too!!
Posted 29 January 2012 - 01:26 PM
Posted 29 January 2012 - 01:42 PM
Posted 29 January 2012 - 02:05 PM
ps.. they freeze great par cooked for quick meals
Edited by AAQuesada, 29 January 2012 - 02:07 PM.
Posted 29 January 2012 - 02:11 PM
Makes a nice crisp result...
Posted 29 January 2012 - 03:04 PM
Posted 29 January 2012 - 03:12 PM
Seems the common things I am seeing in common with most of the cracker crust threads are low hydration (~50%), roll it thin, moderate heat as far as pizza goes (475F), and a small amount of baking soda in the dough.
Another suggestion for this site - lots of people there get into making clones of their favorite pizza places. If you have a favorite pizza place, do a search, you might find that someone else has already reverse engineered their pizza.
Posted 29 January 2012 - 04:01 PM
Edited by HungryChris, 29 January 2012 - 04:02 PM.
Posted 29 January 2012 - 04:24 PM
Thanks for the suggestion: in particular this post looks like a promising method, requiring moderate oven heat and no pizza stone (only a perforated pan, which I think I own).
You might want to look at this thread. Lots of people report using Pete-zza's cracker style with good success, and he goes through several variation in lots of detail on this thread. http://www.pizzamaki...pic,5173.0.html
Posted 29 January 2012 - 04:46 PM
Posted 29 January 2012 - 05:28 PM
Posted 14 September 2012 - 09:07 AM
Did you have luck, getting your thin cracker crust pizza? I keep reading about the sheeter too!! I haven't tried it, but they say to roll it to 1/16".
Or I'm i just stuck with my hand crank pasta roller?
Posted 14 September 2012 - 04:50 PM
Posted 14 September 2012 - 07:01 PM
3.5% Veg OIl
1.2 % ADY
18 hr Rise
For my recipe: What % Corn starch..just curious!!
This is dry!!? Would be difficult to roll..
Edited by Paul Bacino, 14 September 2012 - 07:07 PM.
Posted 16 September 2012 - 12:35 PM