How to make thin crust pizza?!


Question:

How to make thin crust pizza?

I try making it thiner, but it always inflates. There must be a secret in preparing the dough.


Answers:
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 pizza pan. 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 6 times, 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 sheeting process. 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 it out 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-purpose flour.


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 the dough'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 you do not own a dough docker, you can use a fork to prick the dough thoroughly.


Optional: Pre-cook the crust for 4 minutes before adding the sauce and toppings. This allows the crust to become more crisp before weighing it down with toppings.

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Dough Recipe
1 pound (or about 3 1/2 cups) high gluten flour
3/4 cup warm water
1 tablespoon vegetable oil
1 1/2 teaspoon active dry yeast
1 1/2 teaspoon sugar
1 teaspoon salt

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In a heavy-duty stand mixer (e.g., KitchenAid) fitted with dough hook, add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully dissolved. 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 dough should 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 before using. 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 unique flavor! Do not skip this step!


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Thin-Crust Pizza Sauce
28 oz. can whole peeled tomatoes in heavy puree (RedPack brand preferred)
1 tablespoon fresh green bell pepper, finely chopped
1 teaspoon fresh yellow onion, finely chopped
1 clove fresh garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt (or to taste)

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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 the pizza.

Turn the dough out onto a large surface and dust with flour. Using a heavy 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 in the 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 on a 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 sauce or 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 lowest oven 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 of cooking 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 trapped steam will soften the crust.

Once cool, use a pizza cutter to slice the pie into pieces and enjoy!

Yeah,call Pizza Inn.

Super Thin Pizza Crust:

1 day 1 day prep
4 servings
2 pizza crusts

10 ounces unbleached all-purpose flour, preferably gold medal (2 cups)
1/2 teaspoon instant yeast
1/2 teaspoon honey
1/2 teaspoon salt
6 1/4 ounces water, 100 to 105 degrees
1/4 cup olive oil

1. Weighing the flour and water is highly recommended as there are many factors that can affect the absorbent qualities of the flour.
2. Mix flour, yeast, honey and salt in a food processor with a steel blade.
3. Run the machine and add water and oil through the top, process for 30 seconds.
4. You may need to add just a bit more water if the dough feels dry.
5. Place the dough into a sealed container and refrigerate overnight.
6. Set oven rack and pizza stone on lowest setting and preheat to 500 degrees.
7. Remove dough from container and half.
8. Place half on center of large sheet of parchment paper.
9. Place large sheet of plastic wrap over dough and parchment.
10. Allow dough to rise for 10 minutes.
11. Roll the dough sandwiched between the parchment and plastic wrap trying to achieve an even thickness.
12. The dough should be about 14 inches in diameter.
13. Peel off plastic wrap and top as desired.
14. Place the pizza with parchment on the pizza stone and bake for about 10 minutes.
15. The parchment should slide out easily and allow for easy transfer to a cutting board.
16. Let cool and serve.

For a thin crust that's nice and crispy I like throwing it on the BBQ grill. Make sure you pre-heat your grill for at least a half an hour and roll out the dough thin. Make sure the grill is clean then put down the dough, it will get nice and crispy, flip it over and put your toppings on, not too much. or it will make the crust soggy. Hope this helps.




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