- This topic has 14 replies, 1 voice, and was last updated April 11, 2007 at 7:32 pm by .
- April 11, 2007 at 7:32 pm #258973BiggerPiggyBank
— In Budget101_@yahoogroups.com, “joes71351”
>> I want to start making pizza at home, and we like thin pizza crust –
> the thinner the better. I need recipes or instructions how to make
> good THIN pizza crust.>
> Thanks in advance!
>> Lyn in Indiana
For many years I have been trying to learn the secrets of making agood thin-crust pizza. I’ve had this type of pie at various pizza
parlors such as Shakey’s Pizza Restaurant, Pizza Inn, Pizza Hut, and
the Village Inn Pizza Parlor. I have been told that this type ofpizza is officially known as an “Original California-Style” pizza and
is also found at such restaurants as Straw Hat and Round Table. To
quote the folks at Straw Hat, “California crust is special, it’s alayered, flaky crust. It’s airy and crispy on the bottom, yet
bubbling on top. It has a cracker-like crunch, and is never soggy or
limp.”Here are some of the secrets that I have learned so far:
The whole concept of the thin crust is more than just the flour or
dough recipe, it is the method of sheeting the dough into the pizzapan. Most restaurants employ the use of a special machine known as a
dough sheeter (or roller) which rolls out the dough quickly and
evenly. They typically run the dough through the sheeter about 5 or 6times, dusting the dough with flour each time, to get it down to the
paper-thin thickness. The function of the dusting flour is to
actually incorporate more flour into the dough during the sheetingprocess. The dough is typically short a little flour in the mixing
process so that it will sheet easier, so the dough reaches its final
flour content during the dusting and sheeting process.Acme Dough Roller
Thin-crust pizza dough is somewhat dry and dense after sheeting. You
will need to dust the dough with flour several times as you roll itout in order to incorporate more flour into the recipe. This also
helps ensure that the dough will not stick to the countertop and your
rolling pin.It is important that you use flour with a high gluten content (12%
protein or higher) in order to make the crust crispy. The King Arthur
Flour Company manufactures a high-gluten flour that contains 14%protein which is excellent for this recipe (see their “Sir Lancelot”
brand). If you don’t have Sir Lancelot handy then use a quality bread
flour that contains at least 12% protein. Do not use all-purposeflour.
Retard dough a full day (24-hours) in the refrigerator (38 °F to 40 °
F). This allows the yeast to work long and hard which develops thedough’s characteristic texture and, more importantly, its unique
flavor. Allow dough to warm to room temperature for about an hour or
two before rolling out and docking.Dough docker
The dough must be docked after being sheeted and placed in pan.
Docking prevents large air bubbles from forming in the crust. If youdo not own a dough docker, you can use a fork to prick the dough
Optional: Pre-cook the crust for 4 minutes before adding the sauceand toppings. This allows the crust to become more crisp before
weighing it down with toppings.
I have worked long and hard developing this recipe and it is by nomeans perfect. I have eaten more test-pizzas than I care to admit. I
hope you enjoy the fruits of my labor and I hope that you share your
pizza making experiences with me. Good luck!Dough Recipe
1 pound (or about 3 1/2 cups) high gluten flour
3/4 cup warm water1 tablespoon vegetable oil
1 1/2 teaspoon active dry yeast
1 1/2 teaspoon sugar1 teaspoon salt
In a heavy-duty stand mixer fitted with dough hook, add the water,
oil, yeast, salt, and sugar. Mix thoroughly until yeast has fullydissolved. Add flour and mix on low speed until all of the flour and
water have mixed and a stiff dough ball forms, about 3 to 4 minutes.
Stop mixing as soon as the dough ball forms as this type of doughshould not be kneaded.
Place the dough ball into a large bowl and cover tightly with plastic
wrap. Let the dough rise for 24 hours in the refrigerator beforeusing. Please note that I cannot over-emphasize the importance of a
24-hour rising time since it is absolutely essential for the dough to
develop its signature texture and, more importantly, its uniqueflavor! Do not skip this step!
Thin-Crust Pizza Sauce
28 oz. can whole peeled tomatoes in heavy puree1 tablespoon fresh green bell pepper, finely chopped
1 teaspoon fresh yellow onion, finely chopped
1 clove fresh garlic, minced1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt (or to taste)Place all ingredients in a blender and puree until smooth. Pour into
a saucepan and simmer over low heat for 20 minutes (do not allow the
sauce to boil). Allow to cool to room temperature before using.Preheat your oven to 500 °F about one hour before you plan to bake
Turn the dough out onto a large surface and dust with flour. Using aheavy rolling pin (or dough sheeter), roll the dough out very thin to
form a 24-inch or larger circle. If you’re using a cutter pizza pan
(recommended), dust the pan lightly with flour, place the dough inthe pan and dock. Use the rolling pin to trim off the excess dough
drooping over the sides of the pan. If you wish to cook the pizza
directly on a pizza stone (not using a pan), then place the dough ona dusted pizza-peel, dock, and fold the edge over 1-inch all the way
around and pinch it up to form a raised lip or rim.
Optionally, pre-cook the crust for 4 minutes before adding any sauceor toppings. Remove the crust from the oven and pop any large air
pockets that may have formed. Add the sauce, shredded mozzarella
cheese, and your favorite toppings. Continue baking, on the lowestoven rack, rotating the pan half way through so that it cooks evenly,
until crust is sufficiently browned and crisp, about 10 to 15
minutes. Remove the pizza from the oven and slide pizza out ofcooking pan onto a large wire cooling rack or cutting board. Allow to
cool for 5 minutes before transferring to a serving pan. This step
allows the crust to stay crisp while it cools, otherwise the trappedsteam will soften the crust.
Once cool, use a pizza cutter to slice the pie into pieces and enjoy!
Kelly in IL
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