I absolutely love thin crust. The crunch of the bite; the ratio of crust to toppings; the ability to pile on the toppings. I haven’t found a place nearby that offers anything remotely close to what I prefer, so I decided to give it a try.
A couple of notes if you try this. The dough will be extremely dry. If you’ve made or handled any other type of pizza dough, your instinct will be to add more water here. Don’t do it. The more water you add the more soggy of a crust you’ll get. Also, you’ll need a rolling-pin to roll out the dough. It took a bit of elbow grease for me to get the dough rolled out, but I’m pretty sure it’s because I used King Arthur Sir Lancelot flour, which is notoriously high in gluten (even more than bread flour). Next time I’ll stick with a bread flour to see if that makes thing easier.
This was my first try at thin crust but given the phenomenal results, I plan on making this again a lot more.
- 1 pound (or about 3 1/2 cups) high gluten flour
- 3/4 cup warm water
- 1 tablespoon vegetable oil
- 1 1/2 teaspoon active dry yeast
- 1 1/2 teaspoon sugar
- 1 teaspoon salt
- 8 oz. pizza sauce (will cover in a separate blog post)
- 10 oz. shredded mozzarella cheese
- 1 jalapeño (sliced)
- 1 can of diced pineapple
- Combine all the ingredients in a standing mixer. It will be very dry, but that’s ok.
- Bring together into a ball and let rise in the fridge for at least 24 hours
- After 24 hours, let the dough come to room temperature. Take note that the dough is softer and wetter than when it went into the fridge.
- Preheat the oven to 500F and move the rack to the bottom position.
- Roll out the dough as thin as possible and make sure it can cover the pan. I used a cutter pan for this pizza since it makes it easy to use a rolling-pin to cut off the excess dough.
- Use a docker or a fork to poke holes throughout the dough. This will help the water vapor escape to give you a more crispy crust with fewer air bubbles.
- Parbake the dough in the oven for 4 minutes on the bottom rack.
- Take the dough out of the oven and top with sauce, cheese, and anything else you prefer. I decided to go with jalapeños and pineapples this time.
- Bake the pizza for another 10-12 minutes.
- Let the pizza cool for a few minutes. Use a cooling rack if you can to keep the pizza crispy.
Check out some shots of the process in the gallery below:
Thanks to http://www.pizzamaking.com/thincrust.php for the recipe!