pizza crust question (Full Version)

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dawnsgleam -> pizza crust question (8/7/2008 3:14:27 PM)

[sm=chef.gif]How do you make thin and crispy pizza crust? My homemade pizza dough is too elastic to roll out thin. Does anyone have techniques or recipes for thin and crispy pizza crust?



uncabeeil -> RE: pizza crust question (8/7/2008 3:19:21 PM)

How long are you letting it rest before you try to roll it out. I believe you need to wait at least a half hour. Another option is to hand toss it like I'm sure you've seen done on tv or in a pizzeria. It takes practice, but you can't beat the results.



Wonder_Woman -> RE: pizza crust question (8/7/2008 4:30:16 PM)

Lots of patience. Mine is also fairly elastic. I stretch it out, it goes back a little bit. I let it rest a couple minutes. Stretch it out again. Eventually, maybe after a few times, it ends up doing what I want. Which is the way it should be, btw. [:D]

I also use a little roller from Pampered Chef. One side is about two inches long and the other is about four inches long, and it has a handle in the middle. My nephew asks to borrow it when he makes pizza now (my recipe). I think I know what to get him for Christmas.



dawnsgleam -> RE: pizza crust question (8/7/2008 9:21:15 PM)

quote:

ORIGINAL: uncabeeil

How long are you letting it rest before you try to roll it out. I believe you need to wait at least a half hour. .


I haven't made pizza lately, and I don't remember. The recipe I'm going try, which uses regular yeast, says to shape the pizza dough immediately after the dough has risen. I appreciate your advice and I'll try letting the dough rest. I'll probably be making the pizza next week.

I wonder if all-purpose flour or bread flour works best for a thin crust?



pbaribeault -> RE: pizza crust question (8/7/2008 9:26:10 PM)

Bread flour has more gluten, meaning it would be more elastic... meaning you would want to use all purpose if the elastic-ness is the problem



dawnsgleam -> RE: pizza crust question (8/7/2008 9:27:18 PM)

quote:

ORIGINAL: Wonder_Woman

Lots of patience. Mine is also fairly elastic. I stretch it out, it goes back a little bit. I let it rest a couple minutes. Stretch it out again. Eventually, maybe after a few times, it ends up doing what I want. Which is the way it should be, btw. [:D]



Thanks, I'll try this. I'd like one of those Pampered Chef dough rollers.



dawnsgleam -> RE: pizza crust question (8/7/2008 9:36:11 PM)

quote:

ORIGINAL: pbaribeault

Bread flour has more gluten, meaning it would be more elastic... meaning you would want to use all purpose if the elastic-ness is the problem


Thanks, I started to get bread flour today at the grocery store. I'll try the all-purpose flour.



Auben -> RE: pizza crust question (8/8/2008 11:24:37 AM)

The only thing that's worked for me was getting a copy of Peter Reinhardt's Neapolitian pizza dough recipe (Google it, several blogs have a copy). It's a cold/slow rise method and the dough is so stretchy after the second rise that you hold it up and the weight of it stretches it thin. I go around the circle trying to stretch the edges while the weight stretches the length.

I'm not very good at the whole pizza throwing thing and I'm lazy enough where I leave the crust thick instead of trying to keep it from tearing, but the middle turned out nice and thin.

One of the best pizzas I've had.



dawnsgleam -> RE: pizza crust question (8/8/2008 1:19:47 PM)

Thanks Tamara! I found it here:

http://www.101cookbooks.com/archives/001199.html

I want to try this recipe and also would like to check out his book from the library.



Auben -> RE: pizza crust question (8/8/2008 3:44:28 PM)

[:D] I think that's the blog I got it from!

I wish you well. I know Reinhardt has a book about his search for the perfect pizza.



Kerryannism -> RE: pizza crust question (8/9/2008 11:08:59 PM)

To save a little work - Pizza places as well as some specialty grocery stores sells frozen pizza dough - its great and again save alot of work!



dawnsgleam -> RE: pizza crust question (8/11/2008 2:45:01 AM)

Purchasing the frozen pizza dough sounds easier. I'd still like to learn how to make my own though, for the sense of accomplishment, and also because I'm pretty skilled at making homemade bread.



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