Here's another thin crust pizza recipe that I found on the 'net:http://www.honey.com/foodserv/recip/pizza/thincrust.html
Thin Pizza Crust
- Yield: approx. 55 pizzas -
25 lbs. *High Protein "Pizza" Flour
8 oz. salt
1 lb., 3 oz. honey
6 oz. yeast (compressed)
8 oz. salad oil
13 lbs., 8 oz. water (70°F)
Put water, and yeast in mixing bowl and stir together to suspend the yeast. Add remainder of ingredients, except the oil, and mix (Hobart Mixer with dough hook) for four minutes at flow speed, then add the oil and mix 1 minute at low speed, then 8 minutes at medium speed. (My comment: I find it interesting that this recipe follows the advice of Tom Lehmann where the oil is added 4 minutes into the kneading process)
Take the dough to the bench and scale into desired weight pieces, form each piece into a round ball.
Place the dough balls on a sheet pan or in a dough box, wipe each dough ball with oil and place in the refrigerator for storage up of 1 – 3 days. Dough balls are ready to use after 12-14 hours in the cooler.
When needed, remove a quantity of dough balls from the refrigerator, allow them to warm slightly at room temperature (60 to 90 minutes) flour the dough ball, and sheet to desired thickness and diameter, or if desired, the dough may be hand stretched or tossed to obtain desired thickness and diameter.
Dock the dough and put it onto a pan, screen, disk or oven peel (use parchment paper or fine corn meal to facilitate sliding the dough off of the peel onto the baking surface).
Add sauce, cheese and other desired toppings, then take directly to the oven for baking.
*This flour works well for a "restaurant pizza" where the pie will be consumed shortly after baking. When a "carryout" or "home delivered" pizza is made, flour with a protein content of 12 to 13% will produce a more tender eating crust.
450 – 500°F for approximately 8-10 minutes in a deck oven.
450 – 465°F for approximately 6.5 to 7.5 minutes in an impingement oven