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Is thin-crust pizza dough just regular but rolled thinner?

c oliver Jan 10, 2009 06:49 PM

Although generally dough-phobic, I AM trying. I love thin crust pizza. Is that just a "regular" pizza dough that's been rolled (I'm NOT going to toss!) thinner? Either way, do you have a favorite recipe? Can it be done in the FP? Thanks.

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    doc_k55 RE: c oliver Jan 10, 2009 07:56 PM

    I use the pizza dough recipe from the ATK cookbook... I sub 1 c whole wheat for 1 c of the white. I roll it very thin and cook it on a stone or preheated pan at 500. i like my dough a little chewy so this "regular" dough recipe works for my "thin crust" pizza. I think you can't use a "thick crust" recipe for thin crust pizza.

    1. horseshoe RE: c oliver Jan 10, 2009 08:42 PM

      There is a good pizza site. http://www.pizzamaking.com/ they have forums of every thing you would need to know about pizza. I have found that a long kneading is very good for making a thin crust. I have also found that letting the dough cool it's heels in the fridg. for 3 or 4 days before making the pizza has giving me a crisp crust and more flavor. I set the oven @475 and lightly olive oil a pan. Roll out the dough after it has had some time to warm on the counter. You may want to spray the dough with cooking spray to keep it from getting dry, while it is coming to room temp. I use a food processer, flour, yeast, salt, water and a little olive oil. I don't use mesurements just add however much water I think I need for what I want to make. I can get 3 skins from the size of my proscessor.

      3 Replies
      1. re: horseshoe
        c oliver RE: horseshoe Jan 11, 2009 11:17 AM

        Just dipped into this site and, boy, am I intimidated :) Had to figure out that IDY is, I think, yeast! But it does have tons of info which I'll check out. Thanks.

        1. re: c oliver
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          fourunder RE: c oliver Jan 11, 2009 07:31 PM

          There's a Northern New Jersey Italian Restaurant that is known in part for their thin crust pizza....his secret for his dough is to add shortening.

          A secret of two world renowned chefs that I know personally....is they use flour tortillas for the thinnest pizza crusts possible. Quick and easy.

          1. re: fourunder
            c oliver RE: fourunder Jan 11, 2009 07:36 PM

            Oh, wow. I buy uncooked flour tortillas from Costco. I'll have to give that a try. Thanks.

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        ESNY RE: c oliver Jan 11, 2009 07:13 AM

        True pizza freaks have a different style of dough for really thin, cracker like crusts but in my experience this is not necessary. I just stretch my dough pretty thin and cooked it that way.

        btw... i strongly recommend NOT rolling your dough out. You dont need to toss it but just stretch with your hands, either on the counter or in the air. you can hold your round dough like a steering wheel and let gravity stretch the dough, then turn and repeat.

        2 Replies
        1. re: ESNY
          k
          KTinNYC RE: ESNY Jan 11, 2009 08:26 AM

          I agree with ESNY, no rolling of pizza crust. Stretching is the way to go. Rolling inhibits the little air pockets you want in a great crust.

          1. re: KTinNYC
            Caralien RE: KTinNYC Jan 11, 2009 07:15 PM

            Stretching is the easiest method, particularly if you don't want to add so much additional flour to the dough to keep it from sticking to whatever surface you're using (we use our largest flexible cutting/counter board, using our widest metal spatulas to help push it onto the 18" unglazed floor tile on the bottom rack of our oven).

        2. horseshoe RE: c oliver Jan 11, 2009 11:00 AM

          I said roll, but hand stretching is better. I've done it both ways and could'nt tell that much difference. The thing that really brings out the flavor and texture is the long resting time in the cooler.

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            OkcChow RE: c oliver Jan 11, 2009 11:11 AM

            yes there is a difference between in the doughs for thin crust and thick crust. It is a different mixture that allows the thick crust to rise so it is doo' y and the thin crust to not rise and stay crispy.

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              doc_k55 RE: c oliver Jan 11, 2009 06:32 PM

              I realize I said "roll" in my post, but really, I stretch it too. I made some tonight.

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                hummingbird RE: c oliver Jan 11, 2009 07:05 PM

                here's a Wolfgang Puck recipe I use a lot, I always use the FP.

                http://www.wolfgangpuck.com/recipedet...

                I also use a stone and parchment paper under the pizza.

                Good luck

                3 Replies
                1. re: hummingbird
                  Freq Band RE: hummingbird Feb 25, 2010 09:27 AM

                  Puck's above recipe (linked) is missing the "amount" of yeast. Anybody care to guess ?

                  1. re: Freq Band
                    chowser RE: Freq Band Feb 25, 2010 09:45 AM

                    Given that the rise time is only 30 minutes and then 20 minutes, I'd go with a package of active yeast or 2 1/2 tsp. If I were going to let the dough sit in the refrigerator for two days, I'd use less.

                    1. re: chowser
                      Freq Band RE: chowser Feb 25, 2010 01:29 PM

                      That would have been my guess. ....and I will be letting it rest in the fridge.

                      Thank You,
                      =FB=

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