Author Topic: Thin Crust recipe mix  (Read 15408 times)

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Offline Randy

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Thin Crust recipe mix
« on: September 12, 2003, 04:36:58 PM »
Making this recipe for tomorrow.
It is a combination of just about every thin crust recipe on the forum.

Will add to that DKM’s suggested toasted green and red peppers.

7 oz. Warm Water
1 Package yeast
1 pound bread flour
1 t. salt
2 t. honey
2 T. oil

Randy


Offline itsinthesauce

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Re:Thin Crust recipe mix
« Reply #1 on: September 12, 2003, 07:25:20 PM »
Best of luck....take pictures!

Offline Randy

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Re:Thin Crust recipe mix
« Reply #2 on: September 12, 2003, 08:15:43 PM »
Thanks I will take pictures.
After mixing the recipe I had a thought in regards to the procedure.  In order to develop the maximum gluten you need to have enough water.  Since a typical thin crust is on the dry side I wonder if say putting in say two-thirds of the flour with the 7 oz. Water and knead that with the mixer for 10 minutes then add the remaining flour and knead for five more minutes might work a little better.  I did not do it this time but I will the next.

Randy

Offline itsinthesauce

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Re:Thin Crust recipe mix
« Reply #3 on: September 13, 2003, 10:05:08 AM »
That's the way I do it. It's easier to add flour as opposed to adding water.

Offline Randy

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Re:Thin Crust recipe mix
« Reply #4 on: September 14, 2003, 09:16:56 AM »
What a wonderful pizza night using the recipe above.  I think I have found my thin crust recipe.  My wife thought it quite good and she doesn't like thin crust.  Let me try to describe the disk of delight.

Starting in the center the crust featured a stiff but chewy texture that could be broken but not shattered like a cracker crust.  Going out to the edge the crust became harder and would break with a snap if folded.  The color was a dark wheat with a  soft, sweet taste to the palette.  The honey seemed to shine through with every bite.

The extra oil made the crust more workable with less tendency to snap back although it is not eliminated.  I used one tablespoon of vegetable oil and one tablespoon of olive oil.

  The two teaspoons of honey may become a tablespoon in the next version but maybe should leave well enough alone. We always look for the lightest color honey we can find which is either an orange blossom or clover.

The yeast level was more than twice that of Steve’s but I liked the way this dough worked.

Additional notes:
The total knead time in the KitchenAid mixer was 14 minutes.
Over night rest in the Fridge.
I took the dough from the Fridge two hours in advance of prep.
Here is a picture of the dough rolled out.

Randy

Offline Randy

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Re:Thin Crust recipe mix
« Reply #5 on: September 14, 2003, 09:19:18 AM »
We used an onion holder to prick holes in the dough.

Offline Randy

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Re:Thin Crust recipe mix
« Reply #6 on: September 14, 2003, 09:26:12 AM »
Here is the finished product.  DKM suggested roasted bell-peppers and I will do this again.  The roasting and peeling softens the bite of the pepper.  I cut them in half, placed them on a pan directly under the broiler until they darken.  Then they are placed in a bowl covered with plastic wrap until cool.  Peel and cut.  Lots of good sites on the web about this process.

I used many of the recipes on this site to blend my version I hope you enjoy it.
 ;D
Randy

Offline itsinthesauce

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Re:Thin Crust recipe mix
« Reply #7 on: September 14, 2003, 11:55:12 AM »
Looks great! You used Cake flour? Doubled the yeast to two packages?

Offline itsinthesauce

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Re:Thin Crust recipe mix
« Reply #8 on: September 14, 2003, 12:21:26 PM »
Another good pizza night

Offline Randy

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Re:Thin Crust recipe mix
« Reply #9 on: September 14, 2003, 02:58:35 PM »
Man I'm hungry all over again.
Here is the final version written down.
Randy’s Thin Crust

This was really good

7 oz. warm water(120F-130F)
1 package SAF Perfect Rise yeast
1 pound bread flour
1 teaspoon salt
2 teaspoons honey
1 tablespoon vegetable oil
1 tablespoon Classico olive oil.

Mix together the flour and salt.  Place roughly half the flour mixture in the mixing bowl then add the yeast to the bowl.  Measure the very warm water and add the honey to the water. Pour that into the mixer and mix on stir for a few minutes.  Add about ¼ of the remaining flour mixture and go to kneading speed on your mixer.  Knead for 5 minutes.  Add remaining flour, and both oils then knead for 10 more minutes.  Place in greased bowl overnight in the Fridge.  Remove two hours in advance and flatten into a thick disk say a foot in diameter.  Let it rest covered with plastic until the final rolling.  After rolling prick a lot of holes in the dough.  Let rest for 20 minutes in the pan.`

Prebake at 500F for 4 ½ minutes.  Add toppings then bake for 8-10 minutes.


My favorite topping:
Cooked HOT pork sausage
Sweet pineapple in thick sauce
Pepperoni
Bacon
Roasted bell peppers
Mozzarella cheese


Offline Randy

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Re:Thin Crust recipe mix
« Reply #10 on: September 14, 2003, 03:02:19 PM »
After looking at your picture and mine I wonder if we should not increase our prebake time?

Offline itsinthesauce

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Re:Thin Crust recipe mix
« Reply #11 on: September 15, 2003, 10:22:05 AM »
I've never tried pre-baking. I'll give it a try. This one turned out great. Even the left overs for breakfast were great. LOL

Offline Randy

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Re:Thin Crust recipe mix
« Reply #12 on: September 15, 2003, 01:15:11 PM »
I just saw your questions above, sorry.
No I used bread flour and it made it very chewy.
On the yeast I used 1 teaspoon before but for this one I went a whole package(2 1/4 teaspoons)
Which recipe did you use?

Randy

Offline itsinthesauce

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Re:Thin Crust recipe mix
« Reply #13 on: September 15, 2003, 01:28:55 PM »
Very close to yours, but I use regular flour, 1 pkg yeast and sugar instead of honey. Man the pictures look identical don't they?

Offline Steve

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Re:Thin Crust recipe mix
« Reply #14 on: September 15, 2003, 09:21:20 PM »
I made two thin crust pizzas over the weekend. Neither crisped or browned very well.  ???

I think I'm going to try prebaking the crust with only the sauce applied. Once the crust starts to brown/crisp, then I'll pull it out, add the cheese and remaining toppings, and finish cooking.
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Offline Randy

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Re:Thin Crust recipe mix
« Reply #15 on: September 15, 2003, 09:50:16 PM »
Did you use the recipe on your site?

Randy

Offline pizzaluvr

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Re:Thin Crust recipe mix
« Reply #16 on: September 16, 2003, 06:49:16 AM »
Watch out for burning tomato sauce!  I've never heard of prebaking w/ sauce on it.  I did however, accidentally do that when I was a kid working at a pizza place:  I cooked two larges without adding the cheese...Oops...

I think the whole reason for prebaking is to get the top of the pizza cooking and thus crispier.

Good luck and let us know what happens.
"Bring me four fried chickens and a Coke"......
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Offline Randy

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Re:Thin Crust recipe mix
« Reply #17 on: September 16, 2003, 07:27:02 AM »
The two items that control browning are fat and sugar.

I went to 4 1/2 minutes prebake. a 5 minute might be better.
Randy

Offline itsinthesauce

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Re:Thin Crust recipe mix
« Reply #18 on: September 16, 2003, 10:02:21 AM »
One thing I've found out is that once the sauce is applied, you need to get the toppings applied ASAP and the pie into the oven ASAP. If you don't, the dough absorbs the water in the sauce and becomes softer and won't crisp.

Offline Steve

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Re:Thin Crust recipe mix
« Reply #19 on: September 16, 2003, 10:58:54 AM »
Yeah, I used my own recipe from this site... and for some reason my crust would not brown and become crisp. Oven was set to 550 degrees F... used one of my new cutter pans (preforated) which I thought would have helped.  ???

Gotta get this thin crust down to a science... need repeatable results!!  :-\
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