Recipes

[Flatbush]

I made a pizza and once again, the pizza crust was too high and thick.

If I wanted a Sicilian pizza, it was okay. I wanted pizza with  thinner crust tho.

I believe  the recipe called for about 3 1/2 to 4 cups of flour ( I used bread flour) and that is about the amount I used. The recipe did not state use two pans or....

So, I used a 15" pan, plus or minus a bit.

I let it rise once and then punched it down and stretched it out to the size of the pan.

I pre baked it for 10 minutes @ 400 degrees, then put on the toppings ( mozz, sauce, parm cheese ).Baked this til cheeses melted and it was hot.

So, how do I make pizza with a thinner crust?

Use less flour? Do not pre bake crust? Or what am I doing wrong?

[KingstonMom]

Sorry, I'm no help.....I just open a DiGiorno.

[AuntMame]

I can tell you what I do. I have a pizza stone in the oven. I heat it up at 450F for about 45 minutes. 

I roll the dough out onto a large greased cast iron pizza pan, because I've never mastered the art of flinging the dough in the air. 

I pile on the toppings. Then I cook it on the stovetop for about 15 minutes to get the bottom crisp, turning it around on the hot burners, before sliding it in the oven on top the pizza stone. 

If you want that super-thin crispy crust you need to roll the dough out very thin. And you need an oven hotter than a typical kitchen oven will get. I've heard of pizza fanatics disengaging the oven-cleaning lock on their oven so they can use the 1000F temperature of their oven-cleaning feature to bake their pizzas. No thanks. 

[AuntMame]

This is the pizza dough recipe I use most of the time. It's "Roberta's Pizza Dough" from the NY Times. 

Pizza Flour, 00 Flour -- 1 cup plus 1 Tablespoon

Regular Flour -- 1 cup plus 1 Tablespoon and 2 tsp

Fine sea salt -- 1 tsp

Active dry yeast -- 3/4 tsp (I use 1 tsp of instant yeast)

Extra virgin olive oil -- 1 tsp

I usually mix and knead twice, then let it rise overnight in the refrigerator. Then I remove it an hour or two before I make the pizza. 

It's not a super-thin crust, but it's not a super-thick crust either. 

[AuntMame]

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. 

[SCupstategirl]

I use Bobby Flay's pizza dough recipe. It makes 2 crusts. I think that amount of flour would be for 2 crusts. 

[Desertdi]

[Desertdi]

[Tinkrbl44]

@Flatbush 

Did you use a rolling pin to flatten the dough?   I recall my Dad always using a rolling pin.  He loved making pizza from scratch.  

[Desertdi]

@Flatbush      It seems to me that your recipé is for 2 crusts (or more).