Thin pizza crust

MickeyT,
Hey Mick:[p]Here's how I do it. [p]1. Open a beer or favorite adult beverage[p]2. Pick up the phone and dial my nearest Pizza Hut for home delivery[p]I've simply got to take the time to learn how to do Egg pizza one of these days. I'm sure it's the best.[p]Have a great weekend![p]Mike

MickeyT, Kroger (and Martha WHite) make a pizza dough mix that you only need to add 1/2 cup of water to make. It's great for carrying with you when you want to make pizzas on the road. But it is also not nearly as "springy' as the store bought dough. You can actually roll it out very flat and it stays flat. I line a 12" pizza pan with a bit of nonstick aluminum foil and then start pressing it out. By turning the pan as I press it out, I can pretty much get a great flat, thin, round pizza dough with no problems. It also does not rise as much as the other doughs. Martha White also makes a "Deep Dish" style but I stick with the thin crust.

Afternoon Lawn Ranger,
I'm absolutely stunned. I couldn't be more stunned if you hit me with a big stick, mabye you should.
Please try home made, you'll never go back.
Happy weekend.
bruce[p]

badbruce,
Well, there goes another fantasy disspelled...."Lawn Ranger hasn't done pizza on the Egg???" Remember, I'm the guy that a group of Eggers felt so sorry for that they took up a collection to get me a platesetter. [p]I promise...I'll try it.[p]Good weekend to you, too, Man.
Lawn "Pizza Challenged" Ranger

roll out the dough & then cover it with a cloth or towel so it doesn't dry out and let it rest for 15 min.
now continue to roll out into a circle about 1/8" thick. place on a pizza paddle or pizza screen start:
put sauce/ cheese/ toppings on/ more cheese right away.
place on hot pizza stone & bake immediately.

the longer you wait the more the dough will rise towards thick crust, so don't let it sit around. :cheer:

MickeyT,
The best way to make a very thin crust is to set your dough on a piece of wide parchment paper then put a piece of wide saran wrap over it and press it out with your hands. Get it as even as you can then put your roller to it. You can now take it down as thin as you like. When you get it the way you want, simply peel off the saran wrap and top it. The best part is you leave the parchment paper on the bottom which allows the pie to slide off the peel. The paper will come right off after it cooks. -RP

Nature Boy,[p]I have not been active on the forum for quite some time...been busy trying to keep my head above water after starting my own company. However, I can tell you that when I got my Egg in 2000, the forum saved me from really messing things up. Guys like you and JJ, among others, were always there at crazy days of the week and hours of the day to steer me in the right direction so I wouldn't look foolish in front of my fans. Let's not make it more difficult for newbees to get the same level of support. Long live us Eggers!

MickeyT,[p]I have been making thin crust pizza for about 15 years. Early on it was trial and error. But after a while I got it and people who get a chance to eat it (if they show up on pizza night, Friday night) say it's the best they have ever tasted. The dough is easy to make, just high gluten flour, water, yeast, and salt. After it rises for an hour, I divide it up into individual balls. The next step is the secret to thin, dry, and tasty crust...freeze the dough! When you need it, take it out of the freezer and unthaw it. I first form the dough using my finger tips to stretch it out. If it fights back a little, I let it rest for a few minutes. I may also use a rolling pin to get it to be even thinner. The final step is to lift the stretched out dough, make a fist with both of my hands and hold them at the underside edge of the dough. You then just work the edge of the dough around your fists until you have it as big and as thin as you like.