Hello there New York thin crust whole wheat pizza fans. Guess what? They said that a whole wheat thin crust pizza was impossible. Well as you know I just love a good challenge so today I took a 170 gram WW dough ball and proceeded to see how far I could stretch it out to achieve the ultra thin elite style of pizza that we all crave.
I'm happy to report that I was easily able to stretch this bad dog out to over 11" and could have gone more but I was limited by the diameter of my peel. Even after the pizza was cooked it still measured in at a whopping 10 1/2". We all wish we had 10 1/2", don't we?
Anyway, my precise calculations reveal that even if I use the 10 1/2" cooked diameter of this pizza the thickness factor is a mind numbing .070, right up there with the big boys from NYC. How did it taste? Well after just one bite I was looking around to see if I could spot the Empire State building.
As an added bonus I took a 103 gram dough ball and stretched it to 8 1/2" cooked. That calcs to a .065 thickness factor.
Thin is in!!!.....Villa Roma