IMO's cracker style attempt, with help from the members of pizzamaking.com

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