Author Topic: thin sicilian dough  (Read 1019 times)

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Offline Chet

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thin sicilian dough
« on: February 11, 2014, 10:35:42 AM »
 Every now and then i go out for Pizza when i hear good things about it, well we went to a local bar and tried their pizza, it was actually good, sort of heavy on the sauce and crust was sort of thin, now this is the normal 12x17 sq pizza pan type, crust was maybe 1/4" thick easy to chew, i normally use Steel Bakers Victory Pig Pizza recipe, always works fine, has a good rise but normally comes out to around
1/2 " to 5/8" thick, any thoughts on this same recipe if i reduced the yeast. would i get a thinner crust. or can someone who has made a thin crust type sicillian pizza dough has a recipe that i may try.


Offline apizza

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Re: thin sicilian dough
« Reply #1 on: February 11, 2014, 10:42:46 AM »