I've been working on this for a few weeks in hopes of creating a thin crust pizza reminiscent of your average, run of the mill, mom and pop, neighborhood thin crust pizza. Every 'burb has at least one and while it's not the greatest pizza, it's the one you'll pick up the phone to order from when you want some pizza to nibble on while watching a Blackhawks game on TV (and next year, we'll even get to see the home games!
) or you get home from work late. Great? No. Good? Yes. Will you defend your neighborhood pizza if anyone tries to criticize it? You bet.
This was born when I was going to try the Monical's formula that Peter and a couple others were working on over on the American Style page. I kinda thought that I'd just tinker with it a little because I'd never had Monical's and had no clue what I was looking for. I wanted something bready and chewy without puffyness and that I can crisp up on the bottom but not exactly crackery.
Here's what I came up with:
AP Flour (I used Gold Medal Unbleached) 100%
Corn oil 3
TF = .09
Stand mixer instructions: In the mixer bowl, add water and salt to dissolve. Addanyeast and allow to bloom for 5 minutes. Add half of the flour and combine fully on mix setting then knead for 8 minutes on 4 setting. Add remaining flour and attempt to fully combine. Note: Because the dough is very dry, it will not form into a cohesive ball; rather it will be loose and scrappy with some raw flour left unincorporated.
Rising: After proper mixing, the dough will be very stiff. Place dough in oiled bowl and allow to rise for a minimum 1 1/2 in oven with light on and hot water along with for humidity. Divide and let rise on counter for another hour or two or move to fridge for later use.
Sheeting: Pat out dough the best you can using more bench flour to in the process. The dough will be pretty stiff but shouldn't be too difficult to get to finished size by rolling by hand. Roll dough to approximately 1/8" - 3/16" thickness.
Baking Instructions: Bake in a preheated for one hour 500° F oven directly on stone for approximately 10 minutes until crust is crisp and golden brown.
The pics show a half cheese/half pepperoni with a couple pieces missing. Tiny fingers wouldn't stay away long enough for the pics to be taken
Edit: I made a mistake on the thickness factor in the original post and made the correction from .095 to .09.