Crisp, cracker, thin like crust recipe needed

BajaTom · January 2009

I'm looking for a dough recipe for a really thin cracker like dough that will get real crisp. I'm trying to replicate a pizza crust served by the restaurant chain Pizza Man ( southern & central Illinois ). Any recipes will be appreciated. Thanks, Tom

Mike in Abita · January 2009

I think one of the Northeast guys does a thin crust. Maybe Fishlessman or Flashback Bob. You might find something here. I like there New York style dough, but it's a little thicker than you want.

http://www.pizzamaking.com/pizza_recipes.html

BajaTom · January 2009

Thanks, Tom

Cory430 · January 2009

This is the cracker recipe that I use.

1 cup (about 4.5oz) AP flour + more as needed
1/2 tsp salt
2tble butter
about 1/4 cup water, plus more as needed

Place flour, salt, and butter into a processor and pulse until combined

Add water and blend, continue to add more water until the mixture holds together but is not sticky

roll it out onto a lightly floured surface until its as thin as you want it.

I dont know how good of a crust it'll make, but it makes great crackers.

hope this helps,

BajaTom · January 2009

Thanks, Tom

Rascal · January 2009

Unlike the Chicago, deep-dish variety, the New York pizza has a very thin crust so that you can enjoy all the cheese, sause & toppings without having to consume a loaf of bread in the process. Kinda hard to find elsewhere...

lowercasebill · January 2009

i used wolfgang pucks recipe available from foodtv. i used king arthur italian flour which is low protien 9% as opposed to ap flour at 11% or bread flour which is even more..
it rolled out easy and very thin and was like a crispy cracker. needs some experimenting and you will have to order the flour on line but it is an idea.
good luck

BajaTom · January 2009

Thanks, Tom

BajaTom · January 2009

Thanks, Tom

fishlessman · January 2009

the trick is extremely thin hand tossing, , high heat, 900 plus, very light on the sauce and toppings. ive been doing it with store bought dough, there are probably some great recipes for the dough, but allot has to do with technique

stike · January 2009

i just use real thin store bought.
see pic.

i have (in the past) prebaked the crust a little, then added toppings and finished off at about 600 degrees.

i use a screen to keep it from burning, and have ended up not using a stone (not because it is a problem, but because i haven't needed it).

many ways to skin that cat.

for example, essexco uses a high-gluten flour that he scored somewhere. makes a terrific thin crust. i think he uses parchment on a stone, too.

fishlessman · January 2009

any thought on bakery pizza like tripolis in lawrence or napolis in haverhill (used to be called white street). sometimes i like the cheap pan stuff but havent found anything that tastes like those. those seem to be unique for the area and are nothing like those big italian tray pizzas around here. tripolis is more sweet pastry like, napolis must have cornmeal or something similar

stike · January 2009

i have never been a fan of tripolis. i know, it's heresy. my wife's family loves it. all i see is thick sweet doughy pizza with a thin crappy sauce and cheese. hahaha must be what you are raised on (we never ate pizza).

never had napolis that i know of, out of haverhill. my wife's dad will go to tripolis and get a big pan and they go mad for it. i get a couple cold slices when my wife gets home with leftovers. maybe that's why i don't care much for it. even when hot, the cheese slides off the top like plastic... very sweet.

i'm in the minority, definitely

fishlessman · January 2009

big trays of cheap pizza, used to buy 16 slices for about 6 bucks when i was a kid. napolis is dry powdered parmasian, the supermarket shaker stuff. they only open three nights and an afternoon and shut down when they run out, huge following. crust is very abrasive yet addicting. tripolis seems sweeter than it used to be, almost like the recipe changed or maybe my tastes have changed, but still need a fix now and then, cheap butcher across the street for the pancetta etc.

jeffinsgf · January 2009

I know what Tom is looking for. It's a St. Louis anomaly as far as I can tell. It's migrated down here to Springfield, but all the shops have St. Louis roots. We are talking thin to the extreme. Think half of a Pizza Hut thin crust. It's not my taste, but it is very popular here and in STL.

fishlessman · January 2009

this is what im talking about, three pies from one dough ball, crunchy, yet chewy. if the egg is hot enough, the dough never gets a chance to rise. much thinner than the typical ny style pizza

jeffinsgf · January 2009

That looks good to me, but it's not thin enough to fly in St. Louis.

mkc · January 2009

Here's a thread on St. Louis style pizza from the pizzamaking.com discussion board

http://www.pizzamaking.com/forum/index.php/topic,3.0.html

Crisp, cracker, thin like crust recipe needed

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