Thinner pizza crust.


 

EricV.

TVWBB All-Star
Reading about people using rolling pins for pizza dough hurts my heart. I probably use a different dough recipe every time but still get a nice Neapolitan style crust. I just google "Neapolitan Pizza Dough" make one that looks good.

Technique is more important than recipe, as is the case with most cooking. This video was the first that came up on a quick search. Most every video on opening up a pizza dough will use the 1/4-turn method for stretching the dough. I'm guessing if you go to your favorite pizza parlor, you'll see the same technique (unless your favorite pizza parlor is Dominos or Pizza Hut).

One of the better videos on 00 flour dough stretching!
 

Arun L.

TVWBB All-Star
How did they come out? Sorry for late response

Keep in mind most bread flours like King Arthur bread flour are already malted , some flours list it as “enzymes”

@Tim Campbell, @M Andreyka

Overdue update from last October.

Pics:


I used @M Andreyka's recipe to make the 4 pizzas.

They were definitely the thinnest pizzas I've ever made. None of my previous attempts were close to this. So I am glad I finally learned how to do this.

Everyone who said to use less dough, was right.

The pizzas ended up being closer to 12" than 14". How can I get it to 14"?

Also, this was the first time I tried balsamic onions on pizza. I made balsamic onion, pineapple, and smoked mozzarella pizzas.

I think that is too many flavorful ingredients. I think only two of those at a time, would be better. So mozzarella and balsamic onions, or mozzarella and pineapple.

FYI, the next pizzas I plan to make are bbq chicken pizzas. I have two different bbq sauces. I want to see if I can tell the difference between the bbq sauces, from the pizzas.

Do I just put the toppings on like normal (chicken will already be cooked before), drizzle the bbq sauce, then cook? Or do I put the cooked chicken in the bbq sauce first, then put the chicken on as a topping?
 

Tim Campbell

TVWBB All-Star
"Do I just put the toppings on like normal (chicken will already be cooked before), drizzle the bbq sauce, then cook? Or do I put the cooked chicken in the bbq sauce first, then put the chicken on as a topping?"

I think it's a matter of personal taste. Tbh, I find relatively little difference when I do chicken pesto pizza...sometimes I soak the cooked chicken in some pesto, sometimes I don't. But even if you soak yours in bbq ahead of time, you'll still want to sayce your pie with the bbq sauce anyway.
 

Tony-Chicago

TVWBB Wizard
Congratulations on finally getting this down. The crust can be picky. Those look good. It can be hard to get thinner. The right dough and the right rise method will make it easier. But you didbwell. Again, congratulations
 

Arun L.

TVWBB All-Star
"Do I just put the toppings on like normal (chicken will already be cooked before), drizzle the bbq sauce, then cook? Or do I put the cooked chicken in the bbq sauce first, then put the chicken on as a topping?"

I think it's a matter of personal taste. Tbh, I find relatively little difference when I do chicken pesto pizza...sometimes I soak the cooked chicken in some pesto, sometimes I don't. But even if you soak yours in bbq ahead of time, you'll still want to sayce your pie with the bbq sauce anyway.

Ok, so don't use both tomato pizza sauce and bbq sauce. Thanks.
 

 

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