Another Cracker-Style Attempt with EL-7...7/26/2011

I used DKM”s Thin & Crispy Recipe:  http://www.pizzamaking.com/thincrust.php
Formula:  http://www.pizzamaking.com/forum/index.php/topic,13820.msg147691.html#msg147691
How the dough was mixed:
http://www.pizzamaking.com/forum/index.php/topic,13820.msg147690.html#msg147690 and rolled:  http://www.pizzamaking.com/forum/index.php/topic,13820.msg147732.html#msg147732

I really don’t think the EL-7 product worked as intended in the cracker-style pizza formulation I used, or maybe I didn’t go about making a cracker-style dough pizza right, but I am not happy with this style of pizza or my results.

After the dough was rolled out on Monday the dough did look okay.  When I took the rolled out dough out of the plastic wrap and a plastic bag I had stored it in, the dough felt drier than when I had rolled it.  The dough skin also looked different, in that it had some spots in it.  I tried to roll the dough more at market, but it wouldn’t budge.  I oiled my blackbuster steel pan and placed the dough skin in the pan and then cut the dough some.  The skin was pre-baked, then dressed and put straight onto the deck this time.

The pizza did have a definite crackery sound when cutting, but doesn’t seem crackery enough for me.  The pizza was crispy, but not crackery, if that makes any sense.

Norma