Author Topic: Thick crust  (Read 1258 times)

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Offline Todd68

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  • Location: New York
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Thick crust
« on: March 19, 2013, 08:11:24 PM »
I am new at making pizza and have made Lehmann's NY style pizza with great success. I love the taste and the thin crust is great as well. The only question I have is why is the outer crust so thick? When I get  pizza in NY the crust is not as big. How do I make it smaller?


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Re: Thick crust
« Reply #1 on: March 19, 2013, 08:45:57 PM »
Todd, use the thickness factor component of the dough calculator:

And plug in .075 to .085. That will give you something closer to what you are used to.

It also helps to press out a smaller rim during the stretch.

Offline chaspie

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Re: Thick crust
« Reply #2 on: March 19, 2013, 11:47:41 PM »
And to think, I'd like to do just the opposite.  I am trying to get a big fat puffy rim.  Instead all I get is just what you are looking for, Todd, a pretty flat rim.  If I understood why I was failing at the puffy rim, I might be able to explain it to you.  Unfortunately, I'm  a newb too. 

Offline Chicago Bob

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Re: Thick crust
« Reply #3 on: March 20, 2013, 06:16:40 PM »
Todd and is nearly impossible to verbally explain this technique/results. A u tube vid is worth more than a thousand words in this situation.  ;)
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