Learning Knowledge to Make Pizza: Bittman’s Cracker Style Crust with No Yeast Pizza

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There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.

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Friday, November 5, 2010

Bittman’s Cracker Style Crust with No Yeast Pizza

A no yeast pizza. That is hard to believe, but it was possible. You never know what is possible when making any pizza, until you try.

A few formulas made possible by the help of Pete-zza.

King Arthur All-Purpose Flour (100%):
Water (44.3017%):
Morton's Kosher Salt (1.04516%):
Olive Oil (26.9653%):
Total (172.31216%):
Single Ball:
    297.26 g | 10.49 oz | 0.66 lbs
131.69 g | 4.65 oz | 0.29 lbs
3.11 g | 0.11 oz | 0.01 lbs | 0.65 tsp | 0.22 tbsp
80.16 g | 2.83 oz | 0.18 lbs | 5.94 tbsp | 0.37 cups
512.21 g | 18.07 oz | 1.13 lbs | TF = 0.0483083
256.1 g | 9.03 oz | 0.56 lbs
Note: Nominal thickness factor = 0.04783; for two 12" x 17" rectangular skins; bowl residue compensation = 1%

You will note that I added a bowl residue compensation of 1%, which from my experience appears to be a good value for a food processor.

Of course, if one wants to make a round pizza following the same protocol of two skins using a thickness factor of 0.04783, the expanded dough calculating tool will provide the required amounts of ingredients. For example, for a 12" pizza using two superimposed skins, the dough formulation looks like this:

King Arthur All-Purpose Flour (100%):
Water (44.3017%):
Morton's Kosher Salt (1.04516%):
Olive Oil (26.9653%):
Total (172.31216%):
Single Ball:
    179.78 g | 6.34 oz | 0.4 lbs
79.65 g | 2.81 oz | 0.18 lbs
1.88 g | 0.07 oz | 0 lbs | 0.39 tsp | 0.13 tbsp
48.48 g | 1.71 oz | 0.11 lbs | 10.77 tsp | 3.59 tbsp
309.78 g | 10.93 oz | 0.68 lbs | TF = 0.0483083
154.89 g | 5.46 oz | 0.34 lbs
Note: Nominal thickness factor = 0.04783; for two 12" skins; bowl residue compensation = 1%

You will also note that in the above examples I used Morton's Kosher salt since that is what you used in your last experiment. Clearly, as long as the baker's percent for the salt is kept the same, the expanded dough calculating tool can be used for other salt types. The tool can also be used with the other thickness factor (0.026905) if one wants to make a really thin crust, even with two layers. If it turns out that the amount of dough is too small to make in a food processor (which would also rule out a stand mixer), then one can resort to making the dough by hand. For those who are interested, the ingredients for a 12" pizza with two skins using a thickness factor of 0.026905 would be as follows:

King Arthur All-Purpose Flour (100%):
Water (44.3017%):
Morton's Kosher Salt (1.04516%):
Olive Oil (26.9653%):
Total (172.31216%):
Single Ball:
    101.13 g | 3.57 oz | 0.22 lbs
44.8 g | 1.58 oz | 0.1 lbs
1.06 g | 0.04 oz | 0 lbs | 0.22 tsp | 0.07 tbsp
27.27 g | 0.96 oz | 0.06 lbs | 6.06 tsp | 2.02 tbsp
174.26 g | 6.15 oz | 0.38 lbs | TF = 0.0271741
87.13 g | 3.07 oz | 0.19 lbs
Note: Nominal thickness factor = 0.026905; for two 12" skins; bowl residue compensation = 1%

Another formula with NO yeast

Bittman’s Dough

Flour (100%):            179.31 g | 6.32 oz | 0.4 lbs
Water (44.3017%):      79.44 g | 2.8 oz | 0.18 lbs
Salt (1.5%):                 2.69 g | 0.09 oz | 0.01 lbs | 0.56 tsp | 0.19 tbsp
Olive Oil (26.9653%):     48.35 g | 1.71 oz | 0.11 lbs | 10.74 tsp | 3.58 tbsp
Total (172.767%):     309.78 g | 10.93 oz | 0.68 lbs | TF = 0.0483083
Single Ball:                     154.89 g | 5.46 oz | 0.34 lbs

Another formula set-forth by Pete-zza for a No yeast pizza

6" matzo:

King Arthur All-Purpose Flour (100%):
Water (44.3017%):
Salt (1.04516%):
Olive Oil (26.9652%):
Total (172.31206%):
Single Ball:
    267.01 g | 9.42 oz | 0.59 lbs
118.29 g | 4.17 oz | 0.26 lbs
2.79 g | 0.1 oz | 0.01 lbs | 0.5 tsp | 0.17 tbsp
72 g | 2.54 oz | 0.16 lbs | 5.33 tbsp | 0.33 cups
460.09 g | 16.23 oz | 1.01 lbs | TF = 0.047832
38.34 g | 1.35 oz | 0.08 lbs
Note: Thickness factor = 0.0478318; for 12 dough balls for 6" matzos; no bowl residue compensation

For an 8" matzo, I got the following dough formulation is:

King Arthur All-Purpose Flour (100%):
Water (44.3017%):
Salt (1.04516%):
Olive Oil (26.9652%):
Total (172.31206%):
Single Ball:
    267.01 g | 9.42 oz | 0.59 lbs
118.29 g | 4.17 oz | 0.26 lbs
2.79 g | 0.1 oz | 0.01 lbs | 0.5 tsp | 0.17 tbsp
72 g | 2.54 oz | 0.16 lbs | 5.33 tbsp | 0.33 cups
460.08 g | 16.23 oz | 1.01 lbs | TF = 0.026905
38.34 g | 1.35 oz | 0.08 lbs
Note: Thickness factor = 0.0269054; for 12 dough balls for 8" matzos; no bowl residue compensation