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Jan 10, 2009 06:49 PM

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

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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  1. 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. There is a good pizza site. 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

        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

          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 they use flour tortillas for the thinnest pizza crusts possible. Quick and easy.

          1. re: fourunder

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

      2. 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

          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

            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. 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.

          1. 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.