satchel,
Very nice. Can you point us to the particular recipe you used? Thanks.
Peter
Hi Peter,
Apologies for late reply. This is the recipe used. It’s from here in the Monicals thread.
Flour - 2 and 3/4 cups flour. I usually just use a full 3 cups
Water - 3/4 cup. I use a full cup. Warm water Yeast - Heaping 1/4 teaspoon. Pinch of Sugar
In my Kitchen Aid, I mix water, yeast, and pinch of sugar. Mix for a few minutes and then let sit for about 5 minutes.
Add half of flour to water and let mix. I use the dough ring on Kitchen Aid. Add rest of flour. As the dough mixes and tries to form a ball, you will think there is no way this recipe will work. It’s so dry. When I look down into the bowl and see clumps of flour that aren’t mixing, I slowly start to add a little water at a time. Not too much.
I put the kitchen aid on high and have to hold down the top because it starts to shake. I wish I had a restaurant mixer for this dough. Tonight when I made the dough, I did add a little olive oil when it was super dry and needed more moisture.
I continue to mix for a while until it’s not sticky, nearly in a ball, and smooth with no lumps.
Then I take it out and form it into a better ball, place it into a bowl, cover with Seran wrap and then a kitchen towel over the plastic. I let it rise for about 3-4 hours. Sometimes I set it on the stove top with the oven on like 190 to get it to rise faster.
After its risen after several hours, I toss it and form round pizza skins. You need a roller for this. You can’t form thin crust with just your hands. I add more flour to the dough as I roll it out. I ordered a stack of 12 inch cardboard cake circles from amazon. After my first pizza looks rolled out enough, I flour the cake circle and place dough over it. Then I take scissors and cut dough around circle. At this point, you will notice your dough may start to shrink away from the edges. I pop it in the freezer for like 2 minutes if this happens. Then I roll the 2nd one out. From leftover dough, I can usually make 1 more thin crust. After each one spends a few minutes in freezer, I wrap each cake circle with crust invidually. First wrap each one with plastic wrap and I tape down under it. Then I wrap each one with a plastic shopping bag over the Saran Wrap. I stack each 3 in the fridge and let them sit that way for several days. That’s what Monicals does.
After three years of making pizza crust from my childhood, I’d like to add some salt. When do you add salt to the recipe? I’ve read that adding with yeast and water cuts out the yeast. Also, how much salt do you think I should use with this recipe?
Thank you! I think you reverse engineered part of this recipe in the Monicals’ thread.