How do you make a thin & crispy pizza base? I just can't roll my dough thin enough as too elastic.?!
I use a basic white bread recipe for the dough but there must be a more suitable one for pizza!. I like the pizzas they make in Nice, France!Www@FoodAQ@Com
Answers:
Mindy Moo I just happen to have discovered the answer to this one half a year ago!. The trick is to prepare your dough in the morning, wrap it in cling foil and let it rise slowly in the fridge!. Yes, that is right, the fridge!. This will settle the gluten in the dough and promote the formation of long gluten strings needed for those big crispy dough bubbles!. The dough will be so elastic and slack you can twirl it like a pro!. Second advice: buy a pizza stone and let the oven heat for 15 min!. This will form the crisp base like in a real oven!. Third advice: go easy on the topping!. Less is more!. The more mozzarella and veggies and sauce, the more moisture will soak into the pizza and make it soggy!. So there is my secret!. Buon appetito!. Www@FoodAQ@Com
Pizza dough and white bread dough should be practically, if not exactly the same!. Make sure you shape and press it down with your fingertips and hands as much as possible before rolling it out!. Roll it out as much as you can!. Once you've rolled it out into a round shape, pick it up, make fists under it and slightly pull around the edges, turning it about 1/4 turn every stretch you make!. That should hopefully help a bit!.Www@FoodAQ@Com
you need to let your dough rest overnight in the fridge for the gluten to break down and not become so elastic!. copycat recipes dot com also has a recipe for Pizza Hut's thin crust pizza base but again you must make it the day before!.Www@FoodAQ@Com
Once you roll it, let it rest, then roll again, then rest!. THe elsticity makes it want to shrink back!. When you let it rest a bit in between rolling it's easier to make it thinWww@FoodAQ@Com
after you've rolled it out, try putting a few thin knife cuts in the dough should stop it from shrinkingWww@FoodAQ@Com