Steve and DKM have me addicted to thin crust and tonight will be another try. Even my wife who never liked thin crust finds the thin crust pizza to be a delight. I am still having problems with the crust browning beyond the edges. The edge is beautiful but the rest of the bottom of the pizza is anemic.
Tonight I will change to high gluten flour and see if that makes a difference over KA bread flour.
Thursday, November 04, 2004
6.5 oz. warm water(90F)
1 teaspoons bread machine yeast. Or SAF Perfect Rise yeast
1 pound KA high gluten flour flour
1 teaspoon salt
1 teaspoons honey
1 teaspoon sugar
1 tablespoon vegetable oil
1 tablespoon Classico olive oil.
Mix together the flour and salt. Place roughly half the flour mixture in the mixing bowl then add the yeast to the bowl. Measure the water and add the honey & sugar to the water. Pour that into the mixer and mix on stir for two minutes. Add remaining flour mixture and oils and go to kneading speed on your mixer. Knead for 5 minutes. Place in tightly sealed greased bowl for at least 9 hours. After rolling prick a lot of holes in the dough. Bake at 450 deg F for 10 to 13 minutes