I know cracker crusts don't create a lot of excitement, and the thought of a laminated one creates even less excitement, but I wanted to pass on an experiment which made this pizza pretty easy to make. Evolving thoughts on a laminated cracker crust
Formula for the dough in my most recent pics: Tommy's Pizza (Columbus OH) - Any recipe ideas
Think cracker crust pizza dough recipe In keeping with my many experiments with cracker style pizzas over the past year, I decided to try member John Fazzari’s cracker-style crust recipe as set forth in Reply 4 in this thread. To do this, I used the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html to come up with a dough formulation to make a single 14” pizza.
Mike....I posted some pics and info that might be helpful at the Forno Bravo site here (page 2): ( http://www.fornobravo.com/forum/f24/anyone-ever-made-weber-grill-pizza-1511.html ) The 8" stone hangs from the lid by copper house wire that I shaped to the proper form and attached to the lid with screws. This stone is discolored because it fell off onto one of my pizzas awhile back so I have since then connected the copper supports with the stainless steel wire, problem solved. If you have access to a decent hardware store you should be able to find some sort of brackets that would be better. Yes, the 2 lower stones simply sit on the cooking grid. Little Black Egg
My new LBE and pies Recently, i noticed my pies were not baking fast enough.
Last night I made two of my best-to-date thin crust pizzas using DKM's Pizza Inn recipe! DKM's Thin Crust w/Pictures
John, I've been curious about trying eggs in my crust to see if it adds any additional crunch as Bruno says it does. Did you notice or do you remember if this crust was any crustier or crunchier than a typical dough without the egg? By looking at the recipe and video alone, I would have to agree with you on the salt and hydration levels. Bruno di Fabio??
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