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 .
