Author Topic: Thin crust Georgia style  (Read 2287 times)

0 Members and 1 Guest are viewing this topic.

Offline Randy

  • Supporting Member
  • *
  • Posts: 2020
  • Age: 67
  • Pizza, a great Lycopene source
Thin crust Georgia style
« on: November 03, 2004, 01:34:35 PM »
Well I have thrown together about three different recipes (DKM, Steve, Dough Doctor’s and my own) to make a thin crust. The last thin crust I made was the Chicago thin crust, which puts the cheese on the bottom like the deep dish I think I will try that again.  

I have also changed cooking temperature per a comment from Steve on his thin crust post.

Here is the recipe untested.  I will make it early in the morning for an all day rise and post a few pictures of the final product.

Experimental Thin Crust
6.5 oz. warm water(70F)
1  teaspoons bread machine yeast. Or SAF Perfect Rise yeast
1 pound bread flour
1 teaspoon salt
1 teaspoons honey
1 teaspoon sugar
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 water and add the honey & sugar to the water. Pour that into the mixer and mix on stir for a few minutes.  Add remaining flour mixture and oils and go to kneading speed on your mixer.  Knead for  10 minutes.  Place in tightly sealed greased bowl for at least 9 hours.  After rolling prick a lot of holes in the dough.  Bake at 450 deg F for 10 to 12 minutes without a prebake .
« Last Edit: November 03, 2004, 01:55:17 PM by Randy »


Offline Randy

  • Supporting Member
  • *
  • Posts: 2020
  • Age: 67
  • Pizza, a great Lycopene source
Re:Thin crust Georgia style
« Reply #1 on: November 04, 2004, 08:56:18 AM »
I made a couple of changes at the last minute.
Water temp 90.
Ran at knead speed for only 5 minutes.
Pictures tonight.

Randy

Offline Randy

  • Supporting Member
  • *
  • Posts: 2020
  • Age: 67
  • Pizza, a great Lycopene source
Re:Thin crust Georgia style
« Reply #2 on: November 04, 2004, 11:13:09 PM »
Here it is and it was tasty.  My best thin crust so far.  The dough after 9 hours rolled out with realitive ease.  The honey I think works well in this recipe.  I baked it for 13 minutes at 450.  The edges were perfect but in near the center it could have been a little better.
Maybe we should try 425F Steve.
I will stick with this recipe for a bit and work on the procedure.
Revised recipe:
Thin Crust

Thursday, November 04, 2004

6.5 oz. warm water(90F)
1  teaspoons bread machine yeast. Or SAF Perfect Rise yeast
1 pound bread flour
1 teaspoon salt
1 teaspoons honey
1 teaspoon sugar
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 water and add the honey & sugar to the water. Pour that into the mixer and mix on stir for two minutes.  Add remaining flour mixture and oils and go to kneading speed on your mixer.  Knead for 5 minutes.  Place in tightly sealed greased bowl for at least 9 hours.  After rolling prick a lot of holes in the dough.  Bake at 450 deg F for 10 to 13 minutes without a prebake .
Will try 425 next time.
« Last Edit: November 05, 2004, 08:48:40 AM by Randy »

Offline DKM

  • Lifetime Member
  • *
  • Posts: 1684
  • Age: 45
  • Location: Texas
  • Chicago - Now that's Pizza!
    • The Emperor.net
Re:Thin crust Georgia style
« Reply #3 on: November 05, 2004, 09:50:53 AM »
Looks nice may have to try it.

DKM
I'm on too many of these boards


 

pizzapan