Thin and Crispy
December 27th, 2005
This is the best recipe I have ever tried for Thin and Crispy Pizza Crust. Click here to go to the original version and some background information on thin crust.
There are three main differences between this dough and regular pizza crust dough:
1. less yeast - this should be obvious, you don’t want your thin dough to rise much
2. no kneading
3. overnight rising - let it rise in your fridge for 24 hours
Thin -n- Crispy Pizza Crust
makes 2 crusts / prep. time: 24 hours / cook time: 15 minutes
about 3 1/2 c. flour
3/4 c. water
1 T. olive oil
1 1/2 t. sugar
1 t. salt
1 1/2 t. yeast
Use a stand mixer or a bread machine, mix all ingredients together. Do NOT let it mix any longer than necessary — just enough to form a ball of dough. Place in a greased bowl, cover with plastic wrap, and refrigerate overnight.
When it’s time to make your pizzas, get all the toppings, sauce and cheese ready to go first. Now heat up your oven to 450 or 500 with your baking stones in it. Roll the dough out as thinly as you possibly can, gently fold the edges under and slide it onto a preheated stone. Top it quickly and slide it back into the oven. Repeat with the second pizza. (You may have extra dough, depending on how thin you are able to roll it.) They will only have to bake about 10-15 minutes at this high temperature.
Enjoy!
Entry Filed under: Italian, Mixed bag, Recipes, Table talk
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