Another Attempt for a Crispy & Crackery- Cracker-Style Pizza 7/30/2011

If I must say so myself, my home oven made a big difference, in the scrap dough I used for the cracker-style pizza.  The cracker-style pizza made today was really very enjoyable, and not tough like the last 3 attempts at market.  Each bite was crackery, crisp, and tender.  I really enjoy this style of pizza now.  I almost was ready to give up, on the cracker-style pizza, because I sure wasn’t liking my results before.  I now think I found a new kind of pizza I really like.  I ate three small slices of this pie.

This small pie was dressed with Les’s tomato sauce I made yesterday, a blend of mozzarella, and fresh basil from my garden after the bake.

Thanks Peter (Pete-zza), for helping learn more about this style of pizza, and helping me though the process, until I finally got it right.

I mixed another cracker-style dough this morning and used the same formula I did before, but used Better for Bread flour and Flesichmann’s ADY.  I did sift the flour before mixing, in my food processor, so maybe the dough would hydrate better.  These are the pictures of the rolling out and cutting process.  There was 150 grams of dough I did cut off.

Norma