Thin Crust Pizza Recipe

[sgtwarpig]

I was reading the thin crust pizza recipe on the site and saw how to make the dough but didnt see a recommended pan size can anyone help. It was the thin crust dough recipe.

[Jet_deck]

Then pan size can be anything that fits in your oven.  Generally, the dough is rolled out as thin as possible, then trimmed to fit the pan that you have.

[Randy]

Most of the one pound of flour recipes call for a 16".

Randy

[BTB]

Many home ovens (maybe even most) will not hold a 16" diameter pan, so double check if yours easily can.  Many of the companies selling such warn of this. 

Does size matter?  ?  ?  I have a great 14" dark non-perforated cutter pan and it has great utility for making thin crust pizzas.  I can make a 6" or a 10" or a 12" or a 14" diameter pizza in it, or any size in between.  With such a pan, you don't have to make the maximum size if you don't want to. 

As was said, roll out as thin as possible (usually more than you think . . . "keep rolling"), don't use too much yeast, and test out doing one with par baking the crust for 3 to 5 minutes first before dressing and then, when you have a chance, try doing so without the par baking.  I'm betting you'll prefer the par baked crust.  Good luck and let us know how your successes are going.

                                                                                --BTB                 

[buzz]

I find that 1 cup of flour makes a thin 12" pizza. However, with a lot of pressure with a rolling pin, you could make it a 14".