I don't think there is any doubt about it, that when we talk about thin crust, there is two distinct and entirely different types.
1. Cracker-like thin crust
2. Bread-like thin crust
If we don’t speak of them in different terms then we will mislead people in the type pizza they could expect from a particular recipe.
As an example my bread thin crust recipe is nothing like the recipe Steve is looking for.
My recipe makes a very crispy, let’s say hard, chewy bread crust, not a soda cracker style crust.
Any thoughts?
Randy
Bread-like thin Crust recipe:
7 oz. warm water(120F-130F)
1 package SAF Perfect Rise yeast
1 pound bread flour
1 teaspoon salt
2 teaspoons honey
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 very warm water and add the honey to the water. Pour that into the mixer and mix on stir for a few minutes. Add about ¼ of the remaining flour mixture and go to kneading speed on your mixer. Knead for 5 minutes. Add remaining flour, and both oils then knead for 10 more minutes. Place in greased bowl overnight in the Fridge. Remove two hours in advance and flatten into a thick disk say a foot in diameter. Let it rest covered with plastic until the final rolling. After rolling prick a lot of holes in the dough.
