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Pizza crust
Posted on 1/11/21 at 6:57 pm
Posted on 1/11/21 at 6:57 pm
I have done well with Neapolitan style crust but want to try for a more crunchy style crust like you would find at pizza shack in Opelousas. Is this even possible in one of the ooni style pizza ovens? Looking for thin and crispy like this picture of the delicious pizza shack pizza.
Show me the way!
Show me the way!
This post was edited on 1/11/21 at 7:02 pm
5
Posted on 1/11/21 at 7:48 pm to diat150
I think it's safe to say Pizza Shack probably isnt using 00 flour. I have a friend that worked there a long time ago and I will see what kind of information I can find out for you. Im a few weeks away from finishing my brick oven and cant wait to get the first pizza in there.
Posted on 1/11/21 at 7:59 pm to lsucm10
That would be awesome. My first thought is that I doubt that they cook at the very high temp you run one of these small pizza ovens at. That’s just a guess though. I’ll ask next time I go in.
Posted on 1/11/21 at 8:05 pm to diat150
I cant see it being in the 750+ range either. I texted my buddy but havent heard back from him yet. Some pizza shach would hit the spot right now!
Posted on 1/11/21 at 8:05 pm to lsucm10
Yeah I got a couple the other night and it was perfectly cooked.
Posted on 1/11/21 at 8:07 pm to diat150
You will need to drop the temperature and cook longer time most likely. Can Ooni run 500 F or so? If not, try your home oven on 500-550.
Posted on 1/11/21 at 8:21 pm to ChEgrad
There has to be something different about the dough. I have done Neapolitan dough in the oven and it still rises and is doughy. Pizza shack dough doesn’t rise and is crunchy like a cracker.
Posted on 1/11/21 at 8:22 pm to diat150
Look up St. Louis pizza dough. It’s a cracker crust.
Posted on 1/11/21 at 8:36 pm to diat150
Posted on 1/11/21 at 8:41 pm to Martini
quote:
Look up St. Louis pizza dough. It’s a cracker crust.
And you need to use that fake cheese Provel (?) stuff. I’m not a big fan, but it is ok for a change of pace.
Posted on 1/11/21 at 9:01 pm to ChEgrad
Well if he just wants the crust he doesn’t need it but yeah it’s a little different. I used to get there a lot and enjoyed it.
Posted on 1/11/21 at 9:05 pm to ChEgrad
Imo's FTW
Posted on 1/12/21 at 7:58 am to diat150
My buddy who worked at Pizza Shack said he doesnt recall the ratio, but from what he remembers it is the following:
Flour
Crisco
Water
Salt
Yeast
Also mentioned that after initial mixing, it was placed in cooler overnight.
Based on what he recalls, the only extra ingredient from Neapolitan dough is Crisco and I doubt they use 00 flour. If you figure out a ratio, let me know.
Flour
Crisco
Water
Salt
Yeast
Also mentioned that after initial mixing, it was placed in cooler overnight.
Based on what he recalls, the only extra ingredient from Neapolitan dough is Crisco and I doubt they use 00 flour. If you figure out a ratio, let me know.
Posted on 1/12/21 at 9:45 am to diat150
Check out the forums at pizzamaking dot com. They have tons of copycat recipes, and usually people post them with pictures. There's sections for all the different types of pizza...NY, cracker crust, chicago deep dish, other deep dish, etc. Start looking at the posts under cracker crust or American style.
Posted on 1/12/21 at 10:11 am to indytiger
thanks. definitely got some ideas in there to look at. even have a recipe that matches what the guy posted a few posts back as far as ingredients and pics look the same.
definitely seems like more of a oven at 500 degrees type pizza crust.
definitely seems like more of a oven at 500 degrees type pizza crust.
Posted on 1/12/21 at 10:30 am to ChEgrad
quote:
Can Ooni run 500 F or so?
Have the Ooni Fyra - it can run as high as 900 and average around 750 cooking.
Posted on 1/12/21 at 10:40 am to lsucm10
quote:
My buddy who worked at Pizza Shack said he doesnt recall the ratio, but from what he remembers it is the following:
Flour
Crisco
Water
Salt
Yeast
Also mentioned that after initial mixing, it was placed in cooler overnight.
Based on what he recalls, the only extra ingredient from Neapolitan dough is Crisco and I doubt they use 00 flour. If you figure out a ratio, let me know.
this one seems pretty similar looking
LINK
and being that it is a pizza hut dough from the 70's, it wouldnt surprise me if thats where the owner learned it from.
Posted on 1/12/21 at 10:44 am to diat150
Look on Ooni’s website for their recipes. I have been happy with all of them that I have tried.
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