Cracker Style Experiment with EL-7 started 7/10/2011

I made a dough for a cracker style crust with EL-7.  The pizza size I went with was 15" to be cut to 14".   I did use 130 degrees F water for the mix in my food processor.  The dough came out okay in the food processor, but I remembered after the dough was looking crumbled and I had lumped it together and removed it from the food processor bowl, I had forgot to add the oil.  I then put the dough that had looked okay to me, back into the food processor and added the oil.  The dough then looked quite different.  I balled the dough and coated it lightly with vegetable oil.

I had heated my homemade proofing box before I started the dough and the temperature on the proofing box was 110 degrees F.  I let the dough ball that had been place into a plastic container, proof for two hours.  The dough in the beginning was somewhat easy to roll out, but as I kept measuring, for 15", with the somewhat shaggy edges, I am not sure it I have the right thickness factor. The skin became increasing harder to roll out after it had cooled some. The skin weighed 9.3 oz. after it was cut and the skin only measures 12 1/2".  The skin then was wrapped in plastic and put into a plastic zip bag. I will be taking the skin to market.

Norma