Recipes

[Meowingkitty]

I use basically the same recipe. It makes 2 crusts for a thin pizza. I have an Ooni outdoor pizza oven. I make the crust, let it rise and then I cut it into two equal pieces. I then roll it out and put it in the pan and stretch it to the sides. I'm using a 15 inch pan. I let it sit for about an hour and stretch some more. I keep repeating until the pan is completely covered on the bottom. Then I put on the toppings and cook for about 2 minutes. (Oven gets to 950 degrees).

[RedTop]

Since that's a 2 crust recipe, make 2 round pizzas or make one large pizza on a longer baking sheet.  

[Sooner]

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@AuntMame wrote:

The Caputo 00 pizza flour makes a HUGE difference in the crust's crispiness. I used to buy it from an Italian grocery store, but when they went out of business I started it buying it from Amazon. Unfortunately it's only available in a huge bag. But that justifies us having a pizza night every week. 

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@AuntMame I order it from King Arthur flour.  I also get their whole wheat flour and some organic a couple times a year!  And we use the SAF red yeast with it, but Amazon also sells a yeast specifically for pizza that is very good that we use too.  

Antimo Caputo Lievito Active Dry Yeast.

[AuntMame]

Thank you, Sooner, for the product recommendations! I will most certainly order 00 flour from King Arthur in the future. I love their products! 

And the Antimo Caputo Yeast sounds like pizza-making heaven. I added it to my Amazon wish list. Thank you! 

[SaveTheTurtles]

@Flatbush  I make this crust weekly. It can be used for thick or thin and has never failed me.

2 cups + 2 tblsp bread flour

3/4 tsp salt

1 Tblsp olive or avocado oil

3/4 cup warm water about 115 degrees

1 1/8 tsp fast rising yeast

i let my kitchenaid mixer do all the kneading for me. It actually only needs to be kneaded at 5 min. Put dough in a greased bowl and cover with plastic wrap for a couple hours. You can punch it down and let it rise again if there's time. 
Heat up your pizza stone in 450 degree oven for about 30 min. Roll your dough out for thin crust and put on parchment paper so after you put your topping on the dough you just transfer the parchment paper to the stone. If your stone is not sufficiently hot then your crust won't be crunchy.

Same dough can be used in a 13x9 pan for thick crust.

Good Luck!

[Flatbush]

@AuntMame 

What is Pizza Flour 00? Never heard of it.

[Flatbush]

@AuntMame 

Oh, just saw the answer to my question..Amazon. Gosh, they know a lot!

[Flatbush]

@Tinkrbl44 

No, i never have tried that. That's a possibility. It would also make the dough rather even all over.

[Flatbush]

@Desertdi 

Yes, It might be the problem.

What size pans would they be instead of a 15 Incher?

Or do I stretch the dough so very thin to fit it?

[Flatbush]

@Meowingkitty 

Wow, that temp sounds as if it would be the same or similar as the professional pizza makers.