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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. The recipe: flour 100% I used high gluten this time, but any will work very hot tap water 45 olive oil 4 salt 2 instant yeast .75 I made a 25 ounce piece of dough. Put water, salt, oil, and yeast in bowl....mixed well...added flour...mixed for 5 minutes or until all flour is picked up and a dough ball is formed.
Formula for the dough in my most recent pics: 100% All Trumps Flour 44% Water 0.6% Active Dry Yeast 0.5% Salt 5% Oil 0.5% Sugar *The hydration figure is a bit of an estimate because I added scraps from a batch of dough with a slightly different hydration figure. I also added a few ounces of excess dough from a very soft NY style dough. 44% is probably a good estimate, though. OK, so here's the details:
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. The dough formulation I used was as follows: Note: Nominal thickness factor = 0.09947; pizza size entered into the tool = 15”; bowl residue compensation = 1% As noted from the above table, I used a nominal thickness factor of 0.09947 in the tool. This is the value that I calculated from information provided by John and noted in Reply 5. To be sure that I could get a nice, round 14” skin to make the pizza, I entered a value of 15” for the pizza size in the tool.
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.
Recently, i noticed my pies were not baking fast enough. As i went from my "new york setup" to my "neapolitan Setup", i did the following: New York setup Stone would slowly heat up, with both a bottom deflector and top deflector, and would usually not bake hot enough. It has the deflector near the heat source and another unintended deflector in my rotation modificaiton. Neapolitan Setup This setup can easily go up to 600-700 as it is directly exposed to the flame. As the heat damn mod create heat that is 100 degrees hotter than the front temperature, at 1/4 power i can get my 800 degrees air temps.
Last night I made two of my best-to-date thin crust pizzas using DKM's Pizza Inn recipe! The pizzas were identical except that one was made exactly according to Deven's recipe (5.8 ounces of water) and the other with 6.5 ounces of water to see what effect it would have. And, both pizzas were made using All Trumps high-gluten flour. Both doughs were made using the food processor method. All ingredients are added to the bowl of a food processor fitted with steel cutting blade and are processed for about 20-30 seconds until the mixture resembles coarse, moist, cornmeal. The contents are then dumped onto a clean countertop and pressed together to form a dough ball.
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.
Features A.K.A : Sheet, Flat stock ASTM: A36 (ASTM A36 / A36M - 08 Standard Specification for Carbon Structural Steel) Alloy: Commercial Quality/A36 Characteristics: Smooth, blue-grey finish.