thin crust pizza

eggor

There was a post requesting a recipe for thin crust pizza and I think I have part of it figured out.[p]Thin crust pizza:[p]One 16” Pizza[p]1 ½ cups bread flour (not All Purpose Flour)
1/3 cup warm water
½ tbs veg. oil
¾ tsp active dry yeast
½ tsp salt
½ tsp sugar[p]Put all ingredients except the flour in a mixing bowl, let dissolve, add flour, and mix on low speed for a few minutes with a dough hook till it forms a ball, you might have to add a little more water for that. WOW, you just made pizza dough. Put it in a covered plastic bowl in the fridge for 24 hrs. You don’t need to let it rise; you just want the yeast to do its job while in the fridge. Now pull it out after 24 hrs and throw down some flour roll the dough then fold it, roll it ,fold it, roll it ,fold it, roll it ,fold it, roll it ,fold it, roll it ,fold it and roll it one last time or if you lost count just keep on going till you get tired. Just keep on adding flour as you go to keep the dough from sticking. Now you need to dock the dough (poke it with a bunch a holes so it won’t blow up like the Pillsbury dough boy).[p]Ok, now I’m going to say that I won’t follow the recipe beyond this point cuz this is the third time making pizza on the egg and I don’t take the time to build a clean fire and I don’t like smoked pizza.[p]Now if you are going to bake the pizza on the egg, you might say I’m doing it all wrong, but this is my story. I placed a raised grid with a pizza stone on top right after building the fire, let it get up to 500F slowly (let her warm up even). It needs to be a clean burning fire. Now that I think about it, it may be an idea to save some already fired lump from previous burns if you don’t want a whole lotta smoke and use that lump with no fresh lump. Ok back to the pizza, prebake the crust in a pizza pan on top of the stone for bout 5 minutes, if you didn’t poke the crust it will look like the PDB I warned you about. No big deal, just flatten it out, and poke it a couple times. Add your sauce, cheese, and toppings (just pepperoni for me), and bake 10 more minutes. [p]Instead of making pizza this recipe might work even better if you were to make a calzone instead, it will pick up less of the smoke if the cheese is encased in the dough.[p]Give it a try, it has a nice thin crispy crust, or grill a NY STRIP and skip this pizza stuff[p]Beers,
Scott[p]

Unknown

eggor,
Very interesting approach. Pre-cooking crust a bit. Can you elaborate about 'docking'? Dumb question, but won't poking holes in the dough allow sauce and toppings to go through the crust? I must be missing something.