I am new to the site. A physician in Miami who lives in high rise condo
I'm a serious pizza addict since childhood.
But I've have had little to add to the science and craft of pizza construction
Yet, believe it or not, after years of frustration,
I have accidentally discovered what I believe is the SECRET to ULTRA-THIN CRUST.
Its not the flour, the formula, oven, stone, etc. It is this simple maneuver.
It is so simple, Maybe it's been described elsewhere.
The dough you are presently using.
Wooden transfer paddle
Extra heavy duty aluminum foil
Small wooden pizza roller (see Amazon)
Oven - I use a Weber electric outdoor grill with a lid Q140. Gets to 550F easily. No gas permitted on the balcony.
and it keeps the kitchen cooler.
But there is not reason that a kitchen oven, stone, oven rack, or pizza screen won't do as well.
I've concluded that the basic problem lies in the stretching (rolling) of the dough.
The problem is you can't get it to stretch ULTRA thin without tearing.
And even if you are able to roll it, or toss and work it very thin, the thickness is not uniform.
Here's my secret!
After it has been handled, stretched and worked on the paddle board to its maximal diameter,
Attempt to roll it with a small roller.
You'll notice that although it gets bigger and thinner, it has a tendency to spring back to when you lift the roller
The dough has elasticity... Too much elasticity. The diameter will not increase
Using the floured paddle board, with floured roller, you can't make it REALLY ultra thin.
So most people make do with this dough, thinking this is only as thin as it can get.
They add the toppings at this point and proceed
BUT IF YOU
Lightly spray a large sheet of heavy aluminimum foil with Pam
Lay the thinly stretched floured dough directly on the foil.
(I hope you have started with a smaller ball, cause this is gonna get bigger than you think.)
Now start to roll your hand made "very thin" crust with the pin
Work from the center out in 360 degrees
Note that the dough will stay somewhat stuck to the foil and
When you begin rolling it it stretches bigger and even thinner
BUT by magic, the intrinsic elasticity of the dough is overcome.
Instead of contracting back as it does a floured paddle,
It sticks to the foil and simply rolls thinner and thinner and thinner...
And with uniform thickness as well!
The dough can stretched thinner because the undersurface is adhered to the foil
The dough can actually be rolled as thin as several sheets of paper, although that's going WAY too far.
It's tough to get the shape perfectly round -- so don't expect a pizza shop look to the finished product.
The sometimes free-form shape adds an authentic home-made charm.
Pinch the outer edges. If you leave them too thin they will burn.
Brush some olive oil on the pinched edge to prevent burning, better yet extend the topping right up to the edge.
Add your toppings.
Don't expect this ULTRA-THIN crust to support clumps of broccoli and other heavyweight toppings
If using fresh mozarella, press it well in paper towels first, to eliminate the moisture,
you don't want to wet this crust.
Same deal with fresh sliced tomatoes, avoid them, they contain too much moisture
Would also suggest ground sausage instead of large medallion slices
At this point you can trim some of the excess foil away.
Now slide the foil and dressed pizza combo on to the wood paddle
There is no way you can lift the pizza off the foil!
DO NOT try to slide the pizza on the foil itself.
Do NOT attempt to move or lift anything but the foil!
Slide foil and pizza combo off the paddle into your oven of choice.
Cooks in about 5 minutes at 500 degrees
Grab the corner of the foil and slide pizza and foil combo back on to wooden paddle
Take to cutting area.
Grasp the pizza edge with your thumb and finger and and gently pull foil out from beneath pizza.
The finished pizza comes off on to paddle beneath the foil
It comes off perfectly clean!
If you want to dazzle your friends, and keep this a secret ... Destroy the foil evidence!
Cut with pizza chopper while on paddle.
These are the thinnest most beautiful crust I ever created... and it was by accident.
Could not find stone to fit my grill.
I buy commercial dough balls at the upscale market in my 'hood. Fresh market.
I use one quarter of a dough ball (says its for a 12-15 pie) to make one 12 to 14 inch pie
Have repeated this more than a dozen times.
I use the white and not the whole wheat dough. Have not tried the whole wheat.
The technique seems to be fool-proof in my hands!
I have been placing foil pizza combo directly on the grate of an electric grill with lid (Weber Q140)
At first crust was burning before the edges were brown and topping completely melted.
I switched to extra heavy duty foil.
If bottom burns, you can try several sheets of foil before placing on oven grate or rack
Or try placing foil pizza combo on to stone or pizza screen to dissipate the heat.
It the dough is cooking faster than the top, try perforating the foil before placing the dough upon it.
I've not had the problem however.
Let me know how it works for you.