Thin Crust Pizza Help

Skiddymarker

@Chubbs - best thin crust, NY style is available at America's Test Kitchen. It is a two day thing, cold rise, very little flour during working the crust, mostly oil. 

Chubbs

Skiddymarker said:

@Chubbs - best thin crust, NY style is available at America's Test Kitchen. It is a two day thing, cold rise, very little flour during working the crust, mostly oil. 

Sounds perfect, thanks Skiddy!!

Jebpot

I was at the Ga mountain fest. That was my first taste of pizza from a egg. I was wondering who u were. All I can say is THEY WERE GRREAT!!!!!!!! Thank you for the introducing me to egg pizza!!!!

thetrim

I hope @Chubbs has @SamFerisse or vice versa for the Exchange

SmokinTiger81

Jebot--thanks, glad you made the fest--here we are making up some mexican street corn at the fest--we did the pizzas right after this--glad you liked.  I did not get any pizza pics at the fest--sorry.

 

 

Chubbs

thetrim said:

I hope @Chubbs has @SamFerisse or vice versa for the Exchange

Sam invented exchanges.

bigphil

Chubbs this is what my wife makes on thursday nights for friday pizza (new york style crust).its from Tony Gemignani and Diane Morgan Pizza book 

2-1/4 Teaspoons Active Dry yeast 

1- cup lukewarm water 90F to 100F degrees

1-1/4 cups ice cold water 

1- Teaspoon sugar 

1 -Tablespoon salt or 1-1/2 tablespoons Kosher salt 

2 -Tablespoons olive oil 

5-1/4 to 5-1/2 cups unbleached bread flour (we use KAF)

1-in a small bowl stir the yeast into the luke warm water and set aside to dissolve about 5 minutes

 

2- in another bowl combine the cold water ,sugar ,salt and olive oil ,stir to dissolve the mixture

3- pour the flour into a mixing bowl (we use our KA mixer with the dough hook  ) add the yeast mixture along with the cold water mixture and mix on low speed until the flour is incorporated and the dough gathers to form a coarse mixture about 4 minutes .let is rest for 2 minutes and then mix on low speed until the dough is smooth and not sticky about 6 minutes longer . if the dough climbs the dough hook stop your mixer and push it down . turn the dough out on a well floured area and knead for a minute or two until it forms a smooth ball add a bit more flour if needed .

4-to prepare the dough for rising . cut the dough into thirds to form three even portions weighing about 15 ounces each .with floured hands pick up one portion of the dough and pull the opposite ends together wrapping them underneath toward the center to form a tight ,smooth ball pinch to seal repeat for the other two dough balls .place each into a container that will allow them to double in size (you can use a gallon zip lock bag just squeeze out all the air and seal )

5-Refrigerate for at least ten hours .Remove from the refrigerator at least one hour before using to allow the dough to come to room temperature (we allow 1-1/2 hours) 

we make 3 15 to 17 inch pies with this dough and its seems to be our go to dough now 

you can split the dough however you really want to . to allow the size pie and crust thickness you want 

Filbert

Personally I like the one from Splendid Table (http://www.splendidtable.org/recipes/classic-pizza-margherita).  The dough worked like a charm and the sauce was good too.