Bill’s Thin Crust:
1 c - Water
1 1/8 tsp - Sugar
2 tsp - Salt (not kosher salt)
1 ½ T - Olive Oil
3 c - Hi-Gluten Flour (Pillsbury)
¾ tsp - Instant Dry Yeast (flieshmans ADY)
Variables changed:
Went back to normal salt for this crust. Forgot to use vegetable oil (called for in my encyclopizza recipe) and used olive oil instead. Omitted dough relaxer.
Dough was mixed in the bread machine and came out very dry but medium hard. Immediately spread flour lightly on the counter and rolled the dough with a roller until it was very thin (about 3/16 inch). Dough ball made a larger blank than I could prepare on my peel, so I trimmed it with a knife to a 12 inch round. Folded the crust over and coated the bottom with corn meal then flipped and coated the other side, slid it onto peel.
Topped with extra Neapolitan sauce and mozz/provy blend – sauced almost completely to the crust edge leaving only about 1/8 inch. Topped with lots of sliced pepperoni. Baked for 8 minutes at 480 degrees (used stone).
Pizza was best yet thin! Big hit with everyone. Crust rose in the oven to about 3/8 inch. Bottom was crispy top was slightly chewy. The combined texture worked well and pizza was not too hard that it hurt to eat it. Great flavor of the toppings really came through. Dad was pleased and said he could eat the whole thing.
This crust worked well. Next time I’d like to see what difference vegetable oil makes.
