I,m going to make a pizza tonite?!


Question: Any one have a recipe for a thin,crispy crust?


Answers: Any one have a recipe for a thin,crispy crust?

sure!
i'm italian so...i can suggest a really good one: my mother's recipes!!!

INGREDIENTS
1 cup warm water (110 degrees F/45 degrees C)
a pinch of white sugar (will help the action of the yeast)
2 1/4 teaspoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour

DIRECTIONS
Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended.
now the most important step to get the best pizza dought ever: pat and knead for at least 20 minutes the dought. put the dought [should be rubbery, flat, soft and smooth at touch] in a large bowl, cover and let it rause for 3 hours. Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.

buon appetito!!! ^^

Dont know about the dough, but for crispyness, just brush bottom w/ butter. adding garlic to the butter is good too..

Get some Rhodes frozen bread dough or dinner roll dough. Let it thaw and rise and 'toss it' out ... if you are afraid to 'toss' it you can 'roll it' with a good rolling pin, to between 1/8-1/4" thick. If you don't have a good 'pizza pan' you can make it on a cookie sheet ... and use a 'pizza paddle' to get it off the pan and onto the 'stone' for serving.

We found a canned pizza crust mix at the supermarket that worked great. Then you can mix the crust to the consistency you want. Otherwise go to the food network website. Here is Betty Crocker's





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources