Pizza Crust

Eric

Just did my firts pizza last weekend. Good stuff.[p]Set up for my Large.[p]Used 2 cement landscape stepping stones to raise a cheap pizza stone from Wally world ($8 total for the set up). NO problems with the set up, at one point the dome temp read 700+ and no cracks in the cheap stone. I'll continue to use this set up until it craps out on me.[p]Egg at 450 IAW the directions from the "pizza crust in a bag" mix that I used. Also did one at the same temp using a premade pizza crust in one of those tubes from the refer. section of the market.[p]Both came out well but I like a thin crust, almost like a chracker crust, very crisp. The products I used tasted good but had more of a bread like quality. Don't know if this is a function of the recipe or of how thin you get the crust. I live in New Orleans and have been told that the high humidity plays a big part in what you can do with piizza crust (don't know if this is BS or what).[p]I have looked at a ton of on-line mixes but can't seem to find one that specificly states that the crust will be thin, crisp and cracker like.[p]Thanks for the help.[p]Eric

WessB

Eric,
I have yet to try this one, so if you do please give us an update..HTH[p]Wess
[ul][li]Thin crust[/ul]

eggor

WessB,[p]Thats the article I used to base this recipe. It was so long winded you almost have to read it three times to figure out when the comments end and the instructions begin. I condensed it down to just the fundamentals. It turned out ok.[p]
Thin crust pizza: Makes 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. Don’t let it rise. Put it in a covered plastic bowl in the fridge for 24 hrs. Pull it out after 24 hrs and throw down some flour roll the dough then fold it back onto itself at least 4 times. Just keep on adding flour as you go to keep the dough from sticking. Now you MUST dock the dough (poke it with a bunch a holes so it won’t blow up like the Pillsbury dough boy).[p]Now if you are going to bake the pizza on the egg, placed a raised grid with a pizza stone on top right after building the fire, let it get up to 500F slowly. It needs to be a clean burning fire (very little smoke). Prebake the crust in a pizza pan on top of the stone for bout 5 minutes, remove from the egg and dock the dough if it has any air holes. Add your sauce, cheese, and toppings (just pepperoni for me), and put back in egg for 10 more minutes. [p]This recipe might work for calzones.[p]Scott[p]

Bobby-Q

Eric,
As to thin crust issue, I would have to cry BS. There is no humidity in Louisiana.[p]

Bob V

Since you have a crust style you already know you like, go to wherever it is that fixes pizza like that and ask them if you can buy some of their dough. Most folks will be glad to oblige. All pizza dough freezes well. Just put it into softball-sized chunks, freeze, remove about three hours before you plan to start cooking.[p]I moved from Louisiana to escape the humidity. Now I live in North Carolina, where it has rained over an inch everyday for the last week, and my banana trees are now six feet high. Damn humidity followed me here![p]Bob V

QBabe

Eric,[p]Thin crust is the only way to go...here's our version.[p]Tonia
:~)

[ul][li]QBabe's BBQ Adventures - Recipes[/ul]

Pakak

QBabe,[p]I'll vouch for Mr. Hyde's recipe. I think it's my favorite so far, with my variations. I use King Arthur's flour but add even *more* gluten ... about 1TBSP per cup of flour. Also, for 2 14" pizzas the crust is pretty thin, thinner than I like, so I increase the recipe by half for my 2 14" pizzas. [p]The workablity is great, if ya follow the directions for raising in a warm place, punch down and let rise again in a warm place, then refrigerating overnight.

Luvmyegg

Eric,
For the first time ever, I tried using a rolling pin on the dough. I know that's a no-no for true pizza affecionados. I have a pizza image posted on Aug. 1st. It turned out to be the thinnest crust I ever made. Also might consider getting the temp up to 550 degrees and hold it there for 30 minutes to make sure your stone is thoroughly heated through. Should only take 5 - 7 min. to cook.

Unknown

Pakak,
Where do you get gluten??? I've never seen it sold by itself, good idea, buy cheap flour and add a little gluten. I use 4 cups of flour for 4 smallish pizzas, 10-12 inches.

Pakak

QDay,[p]I got it in a health food kinda place. Here's a link to the particular product AND order online if nescessary:[p]http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=400
[ul][li]Bob's Red Mill - Vital Wheat Gluten[/ul]

Unknown

Pakak,
Thanks!!! I'll look for gluten around here, I didn't know you could buy it, I thought it was just a given property of the flour. I'll order online from there if I cant find it, i've always heard it makes a big difference.