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Author Topic: Creature's cracker crust pizza dough (no yeast)  (Read 5755 times)
Keg Hero of the Month
Superhero Member
Posts: 2765

Vancouver, BC

« on: March 07, 2012, 10:34:55 PM »

I used to make these in the oven before I got my keg.  I pre cook them because I think it makes the crust crispier.  

Used in these three cooks (and a few more with no pics):

Current recipe and method is:

2 1/2c AP flour
1 1/2t baking powder
1/4t salt
1/4c cold butter cut into pieces
1c milk

Put the flour, baking powder and salt into a stand mixer (or food processor, or by hand) fitted with a paddle and mix on low for a couple minutes.  Then I get in there with my hands to mush in any large chunks of butter.  Next add the milk slowly with the mixer on low until it forms a dough.

Cut into two equal pieces and roll out to 1/8 in thick for 2 14 in pies.

You have to remember not to use anything with too much liquid or you'll make the crust soggy, unless you brush with oil, butter, or use some other separator such as a layer of thinly sliced cheese.  

My Keg method for crust prep:

An axner stone on straps and one on the inverted BSK diffuser in it's highest position.

Give them 2 min each on a 600 deg stone to start and flip them over to top.

My oven method for crust prep:

Preheat your oven to 400 deg, and cook on aluminum pizza pans for 5 min until brown and flip to top.

After I give the crusts their first cook, I put some kiln posts on top of the stone.  I used my old aluminum pans to cook the pizzas on, so I could get the top done nicely without burning the bottom.

Top as usual.  In my last cook, I had the keg at 600 dome and the first pizza took 7 minutes; the second took 9 minutes (on kiln posts using aluminum pizza pans, read cook post for details:

Still experimenting.  If you use (or change) the recipe, please document and post.
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