I like the cracker type like pizza hut thin quite a bit. I haven't made that style a bunch but I do know from experimenting that at least 24 in the fridge is key to get the cracker type layers with the various size bubbles to separate while baking giving it the light and crisp texture.

I'm not sure the science behind it, but I've never been able to get to puff and separate without the fridge rest.

Going to do a cracker crust this weekend.
The first ones I made were all same day dough/cook.
Stumbled across a comment by The Dough Doctor in a thread on the PM forum last week about the 24 hr CF.
So I updated my instructions and will be doing that Friday for Saturday pizza.

I've been par-baking the crust.   Do you do that?

No, I haven't ever really parbaked any pizza before. This is the only picture I can find at the moment.


The texture of that pizza was nearly identical to pizza hut thin. 

This thread has the process for it under cracker style. It's been a long time since I've made it that way so the extra details are a bit foggy.
https://pelletfan.com/index.php?topic=5040.0

This thread has the process for it under cracker style. It's been a long time since I've made it that way so the extra details are a bit foggy.
https://pelletfan.com/index.php?topic=5040.0

Very nice post. 

Not real good dough, and to have hot ham, salami and pepperoni on a pizza and it still needs salt to have any flavor, there is something wrong!

Not real good dough, and to have hot ham, salami and pepperoni on a pizza and it still needs salt to have any flavor, there is something wrong!

How much salt did you put in the dough ?
Normally 2-2.5% of the flour weight is the amount of salt.
 

I have had 22 of the different styles of pizza listed in that article.

Bar
California
DC Jumbo Slice
Deep Dish
Fast Food
French Bread
Frozen
Grandma
NY
Old Forge
Pan
Philly Tomato Pie
Sicilian
St Louis
Stuffed
Thin Crust/Tavern
Bagel Bites
Calzone
Pepperoni Rolls
Pizza Puffs
Pizza Rolls
Stromboli

I only had 200g of the OO, so I did not take the time to break down the correct ingredient amounts on the bag.  I knew it should be appx 60% hydration so added about 130g of water a TBS of EVOO a tsp of yeast and I wanna say 2 pinches of salt.  It was a xxxx shoot on the dough from the start, it is more a matter of salt taste in the ingredients of the pie, they just had no flavor. 

How much salt did you put in the dough ?

Maybe sauce needs a little salt then.

Made a thin crust (Pizza Hut clone recipe) today.  Almost have it where I want it.
Only problem is rolling out the $%^)^)*$#$ dough. It's a bear.
Hopefully will have that resolved by time I do next one.

Nice crispy crust, just too thick.

It's been ages since I've bought a chain pizza.  Has anyone tried the Pizza Hut Detroit style pizza yet?  It sure looks good on the commercials.

I have been a mega Detroit style pizza (Buddy's) fan since the late 60's.
Most have copied the "BUDDY's" style pizza in one way or another. And there have been many successful spin offs - Small chains & franchises.
Shield's, Louies, Papa Romano's, Jets, Hungry Howie's, Little Caesars & on and on. Now Pizza Hut jumps on board.

There is a Papa Romano's in Holland Michigan and Bonnie and I split a large one a week ago. It was so good I almost passed out.

Made a thin crust (Pizza Hut clone recipe) today.  Almost have it where I want it.
Only problem is rolling out the $%^)^)*$#$ dough. It's a bear.
Hopefully will have that resolved by time I do next one.

Nice crispy crust, just too thick.

That looks solid. If I remember correctly, I would roll it out to maybe about 12 inches. Cover with plastic wrap for about 20 minutes. Then roll again to just over 16 inches. I would then cut to the exact size of the pan with a pizza cutter. The extra rest is key.

Coming up on May 4 for the Tulips, so may have to give it a go!

There is a Papa Romano's in Holland Michigan and Bonnie and I split a large one a week ago. It was so good I almost passed out.

My daughter came home from college for the weekend and brought some friends to see her home town.

These will be going in later. Not sure how many finished pics I will get. I've got alot of baking to do in the 20 degree weather.

That looks solid. If I remember correctly, I would roll it out to maybe about 12 inches. Cover with plastic wrap for about 20 minutes. Then roll again to just over 16 inches. I would then cut to the exact size of the pan with a pizza cutter. The extra rest is key.

Thanks, I'll give that a try.

Not Pizza but maybe a cousin of it.

I only got one picture of the aftermath. 8 pizzas in about an hour. That's the most Ive made in that wood oven. It kept up fairly well. The last couple had a bit lower floor temp than the the others, but overall solid performance for a cheap oven.