The best thin-crust pizza will be baked either in a dark pan, which transfers heat most efficiently; or on a hot baking stone or steel. Whether you prefer your pizza a little bit thicker and chewier (1/2") or cracker-thin (1/4" or less), the best thin-crust pizza is totally up to you. Structurally, the dough worked great and made plenty of pizza for two. Most people won't think twice about serving basic cornbread when is on the table. The difference between edges and center won't be as pronounced; the frying pan ensures the center of the pizza — which tends to rise highest in the oven — stays relatively flat. Allrecipes is part of the Meredith Food Group. Thin-crust pizza with a thick "handle" around the edge. But rather than send you to a specific recipe for this popular pizza style (which might involve specialty flours or other out-of-the-ordinary ingredients), I’ll show you some techniques for taking your own favorite pizza dough and turning it into thin-crust pizza. 450 doesn't bother them at all. I split the dough in half, cooked one and froze the other. I'm usually cutting on a counter or some other surface I don't want to nick or scratch; unlike a knife or wheel, scissors leave no mark. Push out dough with fingers not rolling pin. Can the blog posts be printed without using 30 pages of paper? In reply to The warning is there for a… by Angela Mulligan (not verified). But be aware that dough in an oiled pan is likely to shrink and produce a somewhat thicker crust than dough in an ungreased pan (or on a stone). If you use a pan, should you grease it? 2020 I added 1/4 cup sugar instead of the amount called for. Changes I have made: We always recommend that bakers follow the ratings provided by the manufacturer of their kitchen equipment. Web page addresses and email addresses turn into links automatically. Lines and paragraphs break automatically. Again, you don’t want to overwhelm your thin-crust pizza with cheese (or any topping, for that matter). Transfer to a greased pizza pan. Preheat a cast-iron skillet in oven if you don't have a baking stone. Either of these will yield crust that’s brown on the bottom and crispy all the way through. Voilà! I’ve found that 255g (9 ounces) of dough makes a 12” crust; and 369g (13 ounces) makes a crust about 12” x 15”. In reply to My parchment paper is not… by JanBakesAlot (not verified). Any thoughts on a good oil to use? Added some rosemary and oregano to the mix to get a little Italian herb taste to it as well...just to change it up. I've been working for over a year trying to get a thin cracker like crust and this is it! Roll out the other half between 2 pieces of parchment paper. A quick, easy, and delicious recipe for thin-crust pizza. Now that you're grown and you've been exposed to the ongoing competition between thin- and thick-crust pizza fans, it behooves you — a baker responsible for satisfying many different palates — to know how to bake both hearty thick-crust pizza and the best thin-crust pizza. Wait about 10 minutes for the gluten in the dough to relax, then roll it into a 1/8”-thick circle or oval. Is it possible to bake just the crust with no toppings to use later or freeze for a quick pizza when you don't have time to go through all the steps at one time? Copyright © Let stand until yeast forms a creamy foam, 5 to 8 minutes. My simple plastic mandoline shaves onions, tomatoes, and peppers into near-translucent pieces. Is it safe to use the parchment paper in an oven that hot? PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, three dogs, and really good food! Silicone melts at 428 degrees F. If your parchment paper is coated with a silicone nonstick coating, as many are these days, and you heat it past 425 degrees, the silicone will liquify and contaminate your food. So for thin crust, you'll want to dial down the yeast's activity. Without that first rise the yeast is much less plentiful, plus skipping the rise saves time. Oil skillet before adding dough, and build the pizza in the skillet. Divide dough in half and freeze one half. If so, drizzle the pan with olive oil. The warning is there for a reason. Dissolve yeast and sugar in hot water in a bowl. If I’m adding meat, I prefer ultra-thin sliced salami or prosciutto. In reply to PaperChef parchment paper… by Drew458 (not verified). I thought this was ok but hubby did not think the crust was crispy enough. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. So however you like your … 10 minutes on the rotating pizza oven, 15 in the regular oven at 400 deg F. Really enjoyed this pizza dough. If you simply use your regular pizza dough, with its full complement of yeast, there’s (almost) no way you’re going to prevent your crust from rising vigorously (and becoming thick) once it hits the oven. Congrats! I heat mine to 450°F for at least 30 minutes, and 45 to 60 minutes is even better. I then pulled it out and added my toppings to avoid the crust being soggy and put it back in for another 5 minutes. Place it on a piece of well-greased parchment; the parchment needs to be greased since you’re going to roll the dough about 1/8” (or even less), and you don’t want it to stick to the paper. Let stand until yeast forms a creamy foam, 5 to 8 … When pushing out the dough, use cornmeal not flour. One baker blends her South Asian heritage and American upbringing, 10 stunning pizzas from around the country, A Latin-inspired sourdough pizza from Bryan Ford, Facebook Instagram Pinterest Twitter YouTube LinkedIn. Take your kneaded dough and pat/pull it into a rough oval or circle. The edges of the paper brown but they hold up. The result? Percent Daily Values are based on a 2,000 calorie diet. Also, who’s to say the “Italian Blend” you buy is exactly what you like? Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. I use 2 parts 00 flour to 1 part all purpose flour. In order to take advantage of a stone or steel’s heat-holding qualities, be sure to preheat your oven thoroughly. This recipe is a winner and will be my "go to" pizza crust! Preheat a cast-iron skillet in oven if you don't have a baking stone. Place a cast iron frying pan in the center of the pizza, one that's large enough to cover most of the bottom. followed the directions as is and rolled out to approximately 1/8th inch thick. Comment below to connect with us and your fellow readers. Oil skillet before adding dough, and build the pizza in the skillet. Push out dough with fingers not rolling pin. Required fields are marked *. I use parchment paper for baking sourdough in a Dutch oven, with the initial temperature at 500F. Forget the takeout this weekend — go forth and bake! I’d add more salt next time and additionally maybe add some garlic powder to the mixture next time and sprinkle more pizza seasoning on top before baking. Roll your crust and place it in a 12" pan. How much dough translates to what size crust? If you’re a pizza dough pro, you can hand-shape thin-crust pizza simply by twirling it over your knuckles (with the occasional toss into the air). Seems counterproductive, no? I'm fairly new at this & curious why yeast is used when you want thin crust. The content of this field is kept private and will not be shown publicly. Does not need salt. In order to take advantage of a stone or steel’s heat-holding qualities, be sure to preheat your oven thoroughly. I used a bakers yeast that didn't require time to rise and increased the sugar to 1/8 C. I added some oregano and garlic the second time I made it to add some flavor to the crust. Position the pan level with the stone, and gently slide it off the pan onto the stone. I find about 1/4 cup sauce is perfect for a 12” round pie, while a scant 1/2 cup works well for a freeform sheet-pan pizza (about 12” x 15”). When pushing out the dough, use cornmeal not flour. Use Bread Flour not all-purpose. My parchment paper is not supposed to be used in an oven hotter than 425, and that seems to be the standard for most parchment paper. We discovered this product years ago in a baking trade magazine, and its combination of cheese powder, garlic, onion, and other natural flavors imparts “pizzeria pizza” flavor to any potentially bland crust. Pour in yeast mixture; mix well until dough comes together. (The picture above was taken before I rolled the edges.). If you're a thin-crust pizza "apprecianado," surely you have some tips of your own to share. The solution? The parchment is there to keep the pan from sticking to the dough. You can use a knife or pizza wheel to cut pizza, but I always use a clean pair of scissors. Taste wise it’s still lacking something. Place it (still on its parchment) on the back of a half-sheet pan or large cookie sheet, which is your homemade version of the traditional baker’s peel. You can find many recipes for thin-crust pizza out there, including several right here on our site. Roll the edges of the crust to the edge of the pan. Always put the dough on a heated pizza stone and I also bake it for a couple minutes so it firms up a little bit. I think it's because these are heavier weight papers; the stuff you get in the grocery store is pretty flimsy in comparison. King Arthur Baking Company, Inc. All rights reserved.