Cracker Style Experiment with EL-7 7/19/2011

I made another attempt at a cracker style pizza with the EL-7 product.  I did let the dough in my homemade proofing box for 2 hrs., so the dough would be easier to roll out.  The dough was a little easier than last week to roll out, but really wasn't easy.  I don't think I did get the right TF.  This pizza was supposed to be a 14" pizza, but the dough was rolled to 15".  After rolling and cutting the dough, it was left to cold ferment for 2 days.  When I went to roll the dough at market, after two days it did roll easier than the week before.  The dough was then cut in a blackbuster steel pan and pre-baked first.  Then it was dressed and transferred to a black screen, where it was taken off in 15 seconds, and left to finished on the deck.  I don't know if I really don't like cracker style crusts or not.  I tend to like thicker pizzas better, at least so far.  Maybe I am not going about making a cracker style right.  I wasn't happy with how my cracker style pizza turned out.  Without ever tasting a cracker style pizza, that has been sheeted on a commercial  sheeter, I really don't know how they are supposed to taste.

This was my second attempt.

Norma