Author Topic: Thin Crust Pizza Using the Malnati Semolina Dough  (Read 3536 times)

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Offline vcb

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Re: Thin Crust Pizza Using the Malnati Semolina Dough
« Reply #20 on: June 21, 2012, 11:51:38 PM »
I made this again, but this time I used the Pizza Factory sauce, and it really improved. Malnati Factory!  Maybe I will try this again after all...


I'm not sure if you've tried this yet, but...
after baking the pizza most of the way,
try moving it from the pan directly onto the pizza stone for the last few minutes.
It should help you get a crispier crust.

I've recently done this with a thin crust dough that I started at 550 degrees on a half-sheet pan
(reminder to myself to get a low rim or cutter pan)
and then briefly removed it from the oven to get it onto my pizza paddle
in order to transfer it back to my pizza stone.
I prefer the rectangular stones so you have a little more room for larger or oblong pies.
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Offline Garvey

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Re: Thin Crust Pizza Using the Malnati Semolina Dough
« Reply #21 on: June 22, 2012, 09:14:12 AM »
Thanks--I may try that.  Like you, though, I'd need a shorter rimmed pan for such a maneuver.  I make my regular Chicago thin right on the stone (no pan) but was afraid to try with such a high oil dough as the DD dough being used in this application.