Publix Dough--How to make thin crust

Bluecrab3

Really like the convenience of Publix dough and have made some awesome pies with it:


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Now, of course, the challenge is to make it thin-crust style. Do I just quit being lazy and keep on rolling it out? I've been doing a slight roll between two pieces of parchment paper....Any advice would be appreciated. Thanks!

RGBHV

The pie looks tasty.

I find that if I split the ball of dough in two and then roll it out more for a thinner crust, that I can make two pies.

I have noticed that there are some areas that are a little thinner than other areas. The pies still taste great. I'm not sure if it's just my rolling technique or if the dough isn't supposed to be rolled that thin.

I'm interested in what the forum has to say - is there some dough that's better suited for thin crust or should I just put some more elbow grease and continue rolling it thinner - improving my technique.

Michael

Bluecrab3

Glad I'm not the only one with the question :cheer:

RGBHV

I suspect that it's just my technique, but then again!!!

I never thought of making pies on the Q until I bought an egg and saw pictures posted here.

Now, I like it - I like it a lot!

Michael

RGBHV

Something I have done is to load up soft tortillas with pizza ingredients - like a quesadilla without the top.

Now that's thin crust.

Michael

Fidel

Use the dough ball and make the pie skin much larger than you want it to be. Then let it rest for 5 minutes or so.

Use your pizza cutter to then trim the skin down to the size you want - basically cutting an outer ring away from the skin. If you have a pizza screen you can use that as a template - but anything round and 12-14" in diameter will work. The rest is important, this will help prevent it from springing back when you trim it. The larger you make it in the beginning, the more you trim away, and the thinner your crust will be. It is much easier if you can learn to spin and toss the dough vs. trying to roll it thin. (Practice with a damp washcloth or dishtowel to learn to toss and spin).

This will give you a thin, crisp crust that is even throughout.

Fidel

Here is a thin crust I made using the method I described:

Bluecrab3

Thanks Rod.

Mainegg

Another tip is to let it come up to room temp. if it is right out of the frig and cold it is just to tight to roll out thin.

vidalia1

We use the Air Bake pizza pans. They are 15.75". We let the Publix dough sit out for 2-4 hours. Then roll it out and make the crust go over the pan. Let it sit for 5 minutes and then cut the edges. This gives a great thin crust pie.....

PhilsGrill

I can use one Publix dough and make two 18" pies with thin crust with it.