First Thin-Crust Pizza

[v3xatys]

Hello

I make pizza about 4 years. Yesterday I made my first Cracker-Crust Pizza.
As we can see in recipe I used:

3½ cups flour (In my country high gluten flour is call flour type 500)
3/4 cup warm water (In my opinion it's not enough. I recommend about 1 cup or 1½. Dough with only 3/4 water is to hard)
1 tablespoon vegetable oil (I recommend 2 or 2/½)
1½ teaspoon active dry yeast
2 teaspoon sugar
1½ teaspoon salt

Water, oil, active dry yeast, sugar and salt I puted to bowl. I was mixing it about 3/4 minutes until yeast was fully dissolved. Next I added flour, and I was mixing it about 10 min with wooden spoon. Next I used hand to kneaded dought (In recipe - "dough should not be kneaded"). Dough should be smooth. This type is very hard and not elastic. Next I covered bowl with dough tightly with plastic wrap and placed to the refrigerator for 24 h.

2 h Befor baking I placed dough in warm place to rise a litle. I was using a heavy rolling pin, roll the dough out very thin (it's very hard to roll it realy thin!). Next I placed dough to oven - 220 C about 30 min. I descripted only how I made dough, in my opinion it's most important. You can put enything you want on dough, I used mozzarella, sweet Italian sausage (salami) and crushed tomatoes with 2 teaspoon basil, 2½ teaspoon dried oregano, 1½ teaspoon Pepper, 1½ teaspoon salt and 1½ sugar.

I evaluate this recipe on: Good but not perfect

I used recipe from: pizzamaking.com/thincrust.php

ps. Sorry for my english I hope everything is clear.

Bon apetit i smacznego

[Pete-zza]

v3xatys,

It is very common for cracker-style doughs to use little water. And, because of that, it will often happen that the dough is dry and difficult to roll out. If you are interested in the cracker-style dough, you might also want to try the cracker-style recipe at http://www.pizzamaking.com/pizzainnstyle.php. It is perhaps the most popular cracker-style recipe on the forum. However, I will forewarn you that it, too, will produce a dry dough that is hard to roll out with a rolling pin. Not too long ago, I and other members worked on those problems and described our efforts to solve them at this thread: http://www.pizzamaking.com/forum/index.php/topic,5762.0.html. The problem of rolling out the dough was specifically addressed and resolved at http://www.pizzamaking.com/forum/index.php/topic,5762.msg49138.html#msg49138 (Reply 16), and with variations in later posts. I even showed how to make the dough entirely by hand, at http://www.pizzamaking.com/forum/index.php/topic,5762.msg49722.html#msg49722 (Reply 61), and also at http://www.pizzamaking.com/forum/index.php/topic,5762.msg53174.html#msg53174 (Reply 126).

Even if you decide to stay with the same recipe you used (http://www.pizzamaking.com/thincrust.php), I think you will find the tips and suggestions in the above posts/thread to be helpful in improving your results with that recipe.

Peter