Thin crust pizza?

I love my pizza - and I love a nice soft, thick dough.

I've made a thin crust a few times - but it's that thick, chewy, soft dough that I always prefer.

Sometimes it's nice to have a thinner crust - depending on the toppings I am using. I'm such a carb person - love my doughs and pastas!

Yesterday I received an email from one of the girls that is a member of our little cooking community asking about thin crust pizza. So I put this together and would like to share this with others that may want to try it -


FOR THIN CRUST PIZZA -

First of all - don’t be afraid to use plenty of flour to roll your dough out thin.

Secondly - if you use a pizza stone your crust will be crisper.

Next - before adding any toppings be sure to brush a thin layer of oil over the dough - this will prevent your toppings from “sogging” your crust.



Thin Crust Pizza Dough Recipe:

Combine in bowl:
1 envelope of dry yeast
1/4 teaspoon of sugar
3/4 cup of lukewarm water

Allow to proof for 6 to 8 minutes.

Whisk together in separate bowl:
1 3/4 cups of unbleached plain flour
1/2 teaspoon of salt

Combine wet and dry ingredients (can be done in food processor). Mix until ready to knead. Knead on floured board; roll into a 12-inch base and place on oiled pizza tin or baking sheet. Top with favorite toppings; bake at 450* F. till done.

One note about the "oiled" pizza tin - grease your tin with oil for a crisper crust; use vegetable shortening for a softer crust.

A pizza stone will give you a crisper pizza. Because these “stones” are made from ceramic or earthenware (making them porous), they easily absorb the moisture to give you the results you are looking for.

Place a clean stone on the bottom rack of your oven and preheat at 425 to 450* F. for at least 20 minutes.

Transfer your prepared pizza to the stone using a pizza peel. I have been successful using a pizza tin or baking sheet with no rim that has been dusted with cornmeal. It’s called “making do” when you have to improvise.

Do not season or oil the stone.

Remember to preheat the oven and the stone - that is the secret.

I use tongs to transfer the cooked pizza back onto the pizza tin or unrimmed baking sheet by lifting the pizza off the stone and “dragging“ it; place on cutting board and cut as desired.


Do I own a pizza peel? No - I have enough kitchen items. Oh the days of just owning a wooden spoon, one pancake turner and the egg beater that you hand cranked! We didn't need all these gizmos to be a good cook - cripe - my gram never owned measuring cups and spoons - she used a tea cup from the dish set and a dessertspoon and her hand - hey - there is nothing wrong with pouring salt, spices, etc. into your hand and eye-balling it. I do it.

I learned by look and feel!

You "youngin's" out there wouldn't remember the old Betty Crocker recipes - "stir with a wooden spoon 300 strokes" - and the old joke - "Betty Crocker was stir-crazy" - basically because when you baked a cake (for instance) you beat the batter by hand - 300 strokes.

Nowadays - Better Crocker comes in a pouch and you add water (or whatever) - sorry - not in my house. That's right up there with all those pre-packaged yukky foods, cookies and pie crust from the dairy case, and the other "just-add-water" mixes.

Okay - there is nothing wrong with short-cuts - but if you nave to use a mix - why not make your own?

Take a look at this:

http://oldfashionedhomecooking.net/

Check out some of the homemade recipes - they are much better for you.

Need a recipe for something? Want to make it healthier? Drop me a line - I'll post it for you.

ENJOY!