Got my new Lloyds 14" cutter pan, so tried my hand at DKM's Pizza Inn clone cracker crust last night. Made the dough Saturday afternoon in the food processor then did a 24 hour room temperature rise. Rolled it out with a rolling pin, tucked it in the lightly oiled pan, docked it with a fork, topped it, then baked at 475F for 12-13 minutes or so. It turned out thin and crispy, but not as "crackery" as I would have liked, but this is a first attempt. Amazingly dry dough, but was workable after the 24 hour waiting period.
After mixing in the food processor
Balled up and in a bowl about to be covered
Rolled, cut to the pan, and docked
Out of the oven
P.S. I got a Detroit style pan too!! Stay tuned
After mixing in the food processor
Balled up and in a bowl about to be covered
Rolled, cut to the pan, and docked
Out of the oven
P.S. I got a Detroit style pan too!! Stay tuned