Thanks to all the forums members that
helped me to make a cracker style crust pizza on this thread, and on
the other threads about cracker style pizza. Special thanks to Nick
that posted the formulation I tried.
Most the things I have read about a
cracker style here on the forum, from different forum members, were
applied when making the crust yesterday. I didn't have time for
Marty (Martin) to mix the dough, or make the cracker style pizza
while he was at market for about 3 hrs. yesterday. At least the
cracker style pizza was a success. I have attempted cracker style
crusts before and never got the results I did yesterday. It made me
feel good I was able to make a decent cracker style pizza that I
actually thought tasted very good.
The water, olive oil and GM self-rising
flour were just mixed with a fork until the mixture was crumbly. The
pieces of dough then were just gathered together and put into plastic
wrap. There was a little olive oil in the one plastic container, but
I thought I would just let that there and proceed. I did not add any
more water. The wrapped dough ball was put into the heated cabinet,
because I had read Peter's post that John (Fazzari) had helped him
that a warmed up cracker style dough works better when it is warm to
be able to roll it out. I also had read about a cracker style dough
looking like a brain. The dough sat in the warming cabinet for about
an hour. The warmed dough rolled out fairly easily. Since I was
going to be baking in at hotter oven temperatures I did par-bake the
crust and docked it, and baked on parchment paper. I had made a
mixture of Italian seasonings and Romano cheese before I attempted
this pizza. The dough skin gathered some leftover mixture of Italian
seasonings and Romano cheese. regular market sauce was used to
dress the pizza, along with the blend of Italian seasonings and
Romano cheese. The smoked provolone and cheddar worked out very well
on this pizza. The cheese mixed melted well and tasted very good.
Fresh hot Siclian sausage was used on this pizza. It was purchased
fresh at market yesterday morning. I think the photos will explain
themselves on how I made the cracker style pizza. I did not cut the pizza exactly as it
should have been.
The little piggies really loved this
pizzas. They really got into it. A couple of the piggies were
almost blown away by the pizza. I didn't have time to eat yesterday
at all because I was busy. I had three pieces of this pizza and
really liked it. My taste testers really liked this pizza too, and
asked if I was going to make this style of pizza all the time. I
said no, because it took too many steps, but wished I could make this
style of pizza to offer to customers.
I probably never will know how close I
came to a IMO's pizza, but this is a link to what a bottom crust
looks like on Slice/Serious eats.
http://slice.seriouseats.com/archives/2009/11/imos-pizza-st-louis-style-mo-provel-cheese.html
Norma
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