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nailed the thin pizza crust again!

RRP
RRP Posts: 26,111
edited March 2014 in EggHead Forum
image

My wife and I love a thin, rolled out pizza crust and I guess practice plus the right dough recipe makes perfect. For sake of reference that thin blonde thing in the foreground is a 1/8" wooden ruler. 

And yes we also like them to be round! LOL
image
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Comments

  • SGH
    SGH Posts: 28,891
    @RRP

    Looks great my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • DMW
    DMW Posts: 13,833
    Wow, that is an incredibly symmetric pie, nice job! 
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • RRP
    RRP Posts: 26,111
    DMW said:
    Wow, that is an incredibly symmetric pie, nice job! 
    LOL - amazing what laying a template on the dough and cutting around it with a knife can achieve huh?
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  • Mike_the_BBQ_Fanatic
    Mike_the_BBQ_Fanatic Posts: 700
    Lol...looks great sir...we are fans of the thin crust too...
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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  • Little Steven
    Little Steven Posts: 28,817
    You must have a hole saw that size Ron.

    Steve 

    Caledon, ON

     

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  • hapster
    hapster Posts: 7,503
    Looks awesome! Enjoy!
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • GeorgeS
    GeorgeS Posts: 955
    Very nice!
    Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
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  • Carolina Q
    Carolina Q Posts: 14,831
    Seriously? A template and a knife? Try it freehand, my friend. :)

    image

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Little Steven
    Little Steven Posts: 28,817
    Carolina Q said:
    Seriously? A template and a knife? Try it freehand, my friend. :)

    image
    Ron's is way more rounder than yours

    Steve 

    Caledon, ON

     

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  • Carolina Q
    Carolina Q Posts: 14,831
    I didn't use a compass.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Little Steven
    Little Steven Posts: 28,817
    I think he put it on a lathe

    Steve 

    Caledon, ON

     

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  • RRP
    RRP Posts: 26,111
    Truth of the matter is the only reason I posted that picture was that I knew it would rile Michael and it worked! LOL
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  • Little Steven
    Little Steven Posts: 28,817
    I'm working him now...stay out of it

    Steve 

    Caledon, ON

     

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  • grege345
    grege345 Posts: 3,515
    My dough always springs back like a rubberband. I'm lousy at pizza. I come from a family of pizza makers to make matters worse. Tjcoley prolly had some of my family's food at one point in his younger days. I stink
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • SkinnyV
    SkinnyV Posts: 3,404
    Looks good finished pic? How did it cook up.
    Seattle, WA
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  • Carolina Q
    Carolina Q Posts: 14,831
    RRP said:
    Truth of the matter is the only reason I posted that picture was that I knew it would rile Michael and it worked! LOL
    Yeah, that's the ticket. I wanted to rile him.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Now that's a thin pizza pie! Nice and crisp I bet. Sweet eat Ron!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Carolina Q
    Carolina Q Posts: 14,831
    grege345 said:
    My dough always springs back like a rubberband. 
    It's probably too cold. Leave it out of the fridge for about 2 hours before you intend to use it. It will loosen up and not shrink back when you stretch it. Always works for me.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Little Steven
    Little Steven Posts: 28,817
    Carolina Q said:
    RRP said:
    Truth of the matter is the only reason I posted that picture was that I knew it would rile Michael and it worked! LOL
    Yeah, that's the ticket. I wanted to rile him.
    You are both cut from the same cloth IMHO

    Steve 

    Caledon, ON

     

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  • HawkeyeEgghead
    HawkeyeEgghead Posts: 88

    Wow, that looks incredible.  I hope the pizza was good too!

     

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  • Carolina Q
    Carolina Q Posts: 14,831
    Little Steven said:
    You are both cut from the same cloth IMHO
    Excuse me? Now I am seriously depressed.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Little Steven
    Little Steven Posts: 28,817
    I love both of you like you were my own anal retentive Dad

    Steve 

    Caledon, ON

     

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  • Carolina Q
    Carolina Q Posts: 14,831
    Dad? Spare me. Must have something to do with the fact that you're Canuckian.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • chashans
    chashans Posts: 418
    ...were you that hungry that we didn't even get a finished/cooked photo?  :)
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

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  • Aviator
    Aviator Posts: 1,757
    RRP,  is there a different dough for the thin crust that yu use or is it the regular dough, just rolled out thin?

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • RRP
    RRP Posts: 26,111
    edited March 2014
    Aviator said:
    RRP,  is there a different dough for the thin crust that yu use or is it the regular dough, just rolled out thin?
    Rolled thin, but not all dough recipes may work. Here's the one I use:


    PAPA MURPHY KNOCK OFF CRUST

    (actually a variation thereof and tweaked to my liking)

     

    Preparation time: 2 hours!

     

    Ingredients:

    For 16” thick crust                     For 14” thin crust*            

    1 ¼ cup warm water                              7 oz warm water**            

    1 packet active dry yeast                       1 packet active dry yeast

    1 ¼ T sugar                                          1 T sugar

    3 ¼ cups flour for bread                         2 ½ cups flour for bread

    ½ tea salt                                             3/8 tea salt

     

    * even at this when rolled out thin there is enough dough left over to make a small loaf of bread!

    ** warm water in microwave to 100 to 105 degrees. (30 sec on high)

    Directions:

    Mix together the first three ingredients in a glass container with a two cup or larger capacity. Allow to sit for eight minutes. The mixture will froth somewhat.

    Place flour and salt in a large bowl or in the mixing bowl of a mixer with a dough hook. Add liquid to flour and mix thoroughly for six minutes on #2 speed on your KitchenAid. The end result should be slightly stick and firm.

    Remove from mixer bowl and place in a metal bowl sprayed with PAM, cover bowl loosely with Saran Wrap and place in warm oven for 90 minute to rise. (Preheat oven to 200 degrees but when reached turn off and place dough in oven.)

    Roll out with flour dusted rolling pin.

    I bake at 475° and roll my crust out on parchment paper. 8 minutes into the bake I removed the paper and by just 10 minutes in total that crust and pizza is perfect!


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  • Aviator
    Aviator Posts: 1,757
    Thanks, Ron. Will have to try this. I usually spread it thin, but would like to go thinner. I usually use Caputo 00, but have to try bread flour.

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • Conway_Twitty
    Conway_Twitty Posts: 129
    All this pizza talk has me wanting to try this. I've never even thought of making pizza on my egg......and making homemade dough is something that I never thought I would attempt. Mrs. Twitty is going to think I'm nuts! She loves it when I do steaks and butts and stuff but we've never done any of the awesome stuff you see on here. Love this place!
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