Thin Pizza

[jar546]

As an amateur, I am finding that making a very thin-crust pizza is much more difficult than I thought.

 

[walker.t]

As an amateur, I am finding that making a very thin-crust pizza is much more difficult than I thought.

I used to bake a mean chocolate chip cookie, took me a while to figure out the best time and temperature to get them right, I also timed how long I left them on the cookie sheet before I took them off to cool. I’ve only baked frozen pizzas, the time and temperature on the box never work in my oven, always takes some experimenting until I get a crust I like with the toppings done.

 

[ICE]

Here ya go $129 and sits on the kitchen counter....800°... on the kitchen counter. I wonder how it would handle a porterhouse.

 

[tbz]

Jar,

I like this recipe for thin crust

Overnight Thin Crust Pizza Dough (With Baking Steel Instructions)

This basic pizza dough is easy to make and produces crispy, thin crust, bubbly pizzas when baked according to baking steel instructions.

thepracticalkitchen.com

But it takes a really good hot stone and good oven to really get a truly nice crisp thin crust.

If you don't have a really good hot stone, the top bakes down and the crust does not crisp up right without over cooking the top.

Thus you need to cook from the stone up I have found....

 

[jar546]

Jar,

I like this recipe for thin crust

Overnight Thin Crust Pizza Dough (With Baking Steel Instructions)

This basic pizza dough is easy to make and produces crispy, thin crust, bubbly pizzas when baked according to baking steel instructions.

thepracticalkitchen.com

But it takes a really good hot stone and good oven to really get a truly nice crisp thin crust.

If you don't have a really good hot stone, the top bakes down and the crust does not crisp up right without over cooking the top.

Thus you need to cook from the stone up I have found....

I have a 3/8" pizza steel which holds the heat but once the oven gets to temp I have to wait at least another 30 minutes or so for the steel to get up to temp. Thin crust baked well but keeping the shape on the pizza peel was more difficult.

 

[steveray]

Put more pineapple on it.....

 

[tbz]

I have a 3/8" pizza steel which holds the heat but once the oven gets to temp I have to wait at least another 30 minutes or so for the steel to get up to temp. Thin crust baked well but keeping the shape on the pizza peel was more difficult.

I found baking stones to work much better than steel. I look for broken stones on auction sites for food service and buy the broken units and scape the metal and get the stones waterjet cut to sizes I want. They heat up much better IMO and transfer the heat better and can be used in homemade brick ovens that family members and friends build.

 

[tbz]

Put more pineapple on it.....

Don't forget the Thai crushed red peppers!

 

[bill1952]

East coast pizza fan - thin crust - over 50. Preheat oven to as hot as possible - mine says 515 though I think about self clean mode - with a pizza peel, make the pie on parchment paper, and just slide that onto oven rack. Very crispy crust - out preference - and as thin as I can toss it. I still miss the coal flavor of Pepe's Tomato Pies and Wooster Street.