Author Topic: Thin Crust (Read 5885 times)

DKM · « **on:** June 16, 2003, 10:48:55 PM »

Tried the thin crust on website this weekend and it got rave reviews from my family, esp my mother.

DKM

Steve · « **Reply #1 on:** June 17, 2003, 07:31:43 AM »

Did the crust turn out crispy?

Did you use the sauce recipe as well?

Glad you liked it... I'd like to hear if you have any suggestions that might improve the recipe.

DKM · « **Reply #2 on:** June 18, 2003, 11:54:19 PM »

Yes it did.

I used my own sauce.

I'll try some things next time, the first time I always make the recipe as is.

DKM

YoMomma · « **Reply #3 on:** July 17, 2003, 10:51:02 AM »

I also tried the thin crust recipe on this site and the sauce as well - outstanding! I think I could drink the sauce! The crust was good too. I will try Michelle's recipe for thin crust next.

itsinthesauce · « **Reply #4 on:** August 19, 2003, 06:45:05 PM »

Guys, I've been making these pies for a long time, but never had the results I had this weekend, when I retarded the rising of the dough. I also tried the 6-1 tomatoes (Peeled) added the normal spices, simmered the sauce, and the results were great.

Thanks for all the tips!

Randy · « **Reply #5 on:** August 19, 2003, 10:55:31 PM »

I tried Steve's thin crust recipe and also found it very good.
Randy

Steve · « **Reply #6 on:** August 20, 2003, 08:13:36 AM »

Glad everyone likes my recipe!

If anyone comes up with a better crust recipe, one that crisps up better, please let us all know.

Randy · « **Reply #7 on:** August 20, 2003, 11:39:04 AM »

Steve, I would enjoy working on perfecting a thin cruse recipe but sadly, the wife just doesn’t like a thin crust. She will go for it every now and then but it is a distant third to New York and the Chicago style pizzas to her.
I do have a couple of ideas.
1. Try adding the Crisco halfway into the knead cycle. This helps in the gluten formation.
2. You may find butter will give you a crisper crust since it will form smaller steam pockets.
3. Maybe a pinch of baking soda to reduce the acidity and promote additional browning.

All of these ideas may suck but it is the adventures that succeed.

DKM · « **Reply #8 on:** August 20, 2003, 11:54:58 AM »

One of the simplest things you can do is (and this breaks the rules at the places I have worked) is let it rise in the pan 15 - 30 minutes.

Learned that one from the buffet.

DKM

pizzaluvr · « **Reply #9 on:** August 20, 2003, 12:59:43 PM »

Hi all. I'm new here, but I too am looking for that perfect thin AND crispy pizza. While Pizza Hut used to have great thin pizzas in the 1970's, they are now IMO, terrible. I hate that place!

So, I have been trying to make thin and crispy pizzas for awhile now.
I've tried prebaking. That helps somewhat. I have a stone; that definitely helps. I think Pizza Hut uses a screen pan - I'm ordering one to experiment.

My guess is that you don't want to use high-gluten flour or much if any yeast, either. I've tried using Crisco shortening in place of oil. I will try using butter to see how that works.

Side note: using a dough dressing can add a new flavor to your pie. I found this in a book: take some olive oil and crushed garlic and a little sugar and mix in a bowl. Brush it on the crust right before you add the rest of the ingredients and be sure and brush the outer crust with it too.

itsinthesauce · « **Reply #10 on:** September 04, 2003, 09:19:27 AM »

Tried a half and half pizza last night. Half Prov and half Mozz. Tasted great, both ways. Hope this picture insert works.

itsinthesauce · « **Reply #11 on:** September 04, 2003, 09:20:28 AM »

Here's another photo

Randy · « **Reply #12 on:** September 04, 2003, 10:50:11 AM »

I smell mushrooms and green peppers too.

Now you got my stomach growling.
Randy

itsinthesauce · « **Reply #13 on:** September 04, 2003, 11:06:21 AM »

The dark one is just pepperoni, the lighter one is sausage, pepperoni, mushrooms, green peppers and onions. The lighter one is a mix of Provolone and Mozz. This definetly is a sickness, but a good one.

I've got four kids that all make pizza and when they get together at the house, it's a riot as they all have different methods and the arguements are great. They made 14 pizzas for Super Bowl and not one was the same.

Steve · « **Reply #14 on:** September 04, 2003, 12:19:49 PM »

Those look like mighty fine thin crust pizzas!

What recipe did you use?

itsinthesauce · « **Reply #15 on:** September 04, 2003, 12:30:04 PM »

The simple one:

Dough:
1 cup warm water
1 pkg yeast
little sugar
3 tbs oil
3 cups flour
I am using the slow rise and find it better.

Sauce:
1 can of paste 6oz.
1 can sauce 15 oz
sugar
oregano
basil
garlic powder
garlic salt
(or I use 6-1)
Bake in pans on top of a stone at 500
The pans I use are perforated (have holes in them) and work like a charm. Bought them at JC Penney.

DKM · « **Reply #16 on:** September 04, 2003, 04:49:32 PM »

Now you did it.

I'm going have to go home and make one.

Sad part is with a 24 hour rise, I won't get any until tomorrow.

DKM

itsinthesauce · « **Reply #17 on:** September 04, 2003, 04:54:06 PM »

I hear you. I only did a 3 hour rise and it worked. I was in a hurry. Did 2 hours in frig and 1 hour out. Couldn't tell much of a difference, if any. Good luck.

itsinthesauce · « **Reply #18 on:** September 04, 2003, 07:19:11 PM »

Of course I left out 1 6oz can of water to add to the sauce. SORRY!

canadianbacon · « **Reply #19 on:** October 05, 2003, 02:45:58 PM »

Quote from: itsinthesauce on August 19, 2003, 06:45:05 PM

Guys, I've been making these pies for a long time, but never had the results I had this weekend, when I retarded the rising of the dough.

Hi there, can you tell us more about what you meant, - I have never retarted the rising of the dough and would love to hear what you were so excited about - seeing your comment wants me to try this asap

Mark