#1  
Old 10-02-2011, 06:41 PM
Serf
 
Join Date: Jul 2011
Location: SE KY
Posts: 24
Default Tried a new crust

Wanted a little different crust, something like a cross between traditional and a light biscuit. I mixed 500 grams of all purpose from the fridge, 1 1/4 tps ADY, a pinch of backing soda (maybe 1/8 tsp at most), and 1 tsp salt in the mixer for a few seconds. I then took 100 grams of skim milk, 3 or so tablespoons of Olive Oil, and cold filtered water to get it to 325 grams and then mixed it in for a minute and then let it rest and hydrate for about 10 min. Switched to dough hook and worked it pretty fast for maybe 5 minutes. I then kneaded by hand for a couple of minutes until it passed the window test.

Proofed it overnight (doubled in size) in a single ball that had been worked to get some surface tension and divided in half a couple of hours before needed and allowed to warm up. Made fairly thick dough and added lots of toppings and it was really good. Don't get it too close to the fire as it takes a little longer to bake.

Next time I might hold it up near the top of the dome a couple of seconds to start the cooking before I add sauce as it was just barely done. Hope someone else can enjoy this!
Kenny
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pizza Crust Aroma kdf The Quest 1 07-29-2011 08:17 PM
The secret to WFO crispy crust? Ken524 Pizza 31 06-28-2010 06:45 AM
Is it wrong to pre-bake the crust? sslandry Pizza 3 05-30-2009 11:16 AM
What does yeast do in pizza crust????????? edschmidt Get Cooking 11 05-18-2009 06:38 PM
Original Matzoh Crust Pizza. pizza master Pizza 1 01-14-2007 08:52 AM


All times are GMT -7. The time now is 12:17 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC