The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I need your help

Mom630's picture
Mom630

I need your help

I am trying to figure out this "secret" cracker type pizza dough recipe. The person only gave a few hints which are below. Can you help figure out a recipe using the hints? I'm dying to figure this out because it was an old restaurants dough recipe. I remember having the pizza years ago and it was SO SO good. What do you think? Can anyone come up with a recipe?

 "My father used cake flour because it was finer. It had yeast, and he put baker’s malt into it for the flavor and he used lard and olive oil. The consistency of the crust was a little bit more than crackers but it was flaky and it had a nice flavor. 

DanAyo's picture
DanAyo

I have had great success using Nick57 formula and method. He posted it on PizzaMaking Forum (see reply 286) for his latest version. See the link below for the formula and process.

https://www.pizzamaking.com/forum/index.php?topic=18731.msg499459#msg499459

Following his instructions using a food processor makes success easy.

You could use Malt, but it isn’t necessary. Lard could be used in place of oil. But I recommend making exactly like Nick posted it. After you succeed you could tweak the recipe to suite your taste.

Check out our recent Community Bake featuring pizza. NOTE - most of my pies on the Community Bake are Cracker Crumb. http://www.thefreshloaf.com/node/60568/community-bake-pizza

I hope you post your pizza bakes to the Community Bake!

Danny

Mom630's picture
Mom630

Thank you so much.