How can I make a thin crust pizza?!
How can I make a thin crust pizza?
When making pizza bases - my dough always rises way too much in the oven! Halp! I don't want any more deep pan pizzas :(
Answers:
It's very difficult to make a 'thin crust' pizza ... but if you are using a 'purchased uncooked dough' or making your own dough, I can tell you how to get them to be 'thinner' ... don't 'work the dough' as much, and don't give it 'time' to rise. Literally, take the 'fresh dough' and don't let it 'rise' at all ... just 'roll it out' or 'toss it' until it's super thin ... put your toppings on and put it into a REALLY HOT oven ... it should be 425-450 degrees. I'll bet that you are letting the dough 'rise' according to directions, and you are 'cooking' it at 350 degrees, rather than the higher temp. BOTH of those, plus too much 'working' or 'kneading' gets AIR into the dough, which makes it rise. I'm like you ... I truly LOVE the 'thin crust pizza' ... especially when I don't have to make it ... but my husband worked as a pizza chef, and he 'threw' the crusts in a window area to 'attract customers' so I always get the 'truly thin crusts' I love ... and I have 'learned' from watching him how you need to get the 'thin crust' from a yeasty dough.