Author Topic: 1 hr thin crust recipe that turned out amazingly good  (Read 877 times)

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Offline pythonic

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1 hr thin crust recipe that turned out amazingly good
« on: February 12, 2012, 01:32:52 AM »
Hi guys,

I just stumbled upon this recipe and wanted to share it.  The flavor could have been a tad better but for an emergency thin crust this one definitely ranks up there.  

P.S.  I went with Ceresota/KAAP for the flour (50/50) and also added 1/2 tsp of olive oil.  I also did a 40 minute rise before rolling this out and putting it directly on my 500 degree stone (and then dropped temp to 450) for 8-10 mins.

Nate


.25 oz. pkt. active dry yeast
1/4 tsp. granulated sugar
3/4 cup 110 degree water
1 3/4 cups all-purpose flour
1/2 tsp. salt

-Dissolve yeast and sugar in water; allow to rest for 8 minutes.
-In a separate bowl, combine flour and salt.
-Pour yeast mixture over flour mixture and mix well with a heavy spoon.
-Turn dough onto a floured surface and knead for 2 minutes.
-Working from the edges to the center, press dough into a 12" circle. We've also found that holding the dough up, off the counter and stretching it works well, too (keep rotating the dough circle as you stretch to keep an even circle forming).
-Place dough on a lightly greased pizza pan and stretch dough to edges.
-Spread sauce over crust and top with cheese and desired toppings.
-Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.

Notes: To answer the most frequently-asked questions I receive about this recipe: No, the dough does not have to rise - if it did, it wouldn't produce a thin crust. If you'd like to freeze the dough for later use, roll the dough into a ball, place in a sealable plastic bag (allow extra room, as the dough will rise a bit before it freezes completely), then thaw in the refrigerator completely before pressing out into a circle.


http://recipes.robbiehaf.com/T/272.htm
« Last Edit: February 12, 2012, 02:20:25 AM by pythonic »
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