The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Thin Crisp Pizza Dough

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Earl's picture
Earl

Thin Crisp Pizza Dough

There is such great Bakers here at TFL, I feel every bit the Tyro making this post,


but here goes.


I changed the all-purpose flour in the recipe [Flat Breads and Pizza--Olive Oil Dough on page


134] in Artisan Bread in Five Minutes a Day and it turns out great tasting, thin and crisp pizza dough.  I


used 2 cups of sifted Priarie Gold, 1 cup of Semolina and 3 1/2 cups of bread flour [Bouncer brand from GFS.]


This will be my pizza dough from now on.  I'm sure it will do a bang-up job on Calzone


or empanada type pies as well and etc. as it is very easy to work with.


Here's the original ingredients from Artisan Bread in Five Minutes a Day


2 3/4 cups luke warm water


1 1/2 Tablespoons granulated yeast [1 1/2 packets]


1 1/2 Tablespoons salt


1 Talespoon sugar


1/4 cup extra virgin olive oil


6 1/2 cups unbleached all-purpose flour


[Mix ingredients, let rise in warm spot for 2-3 hours, cover, then chill.


Cut off a hunk whenever you need it. Use within 2 weeks.]

Pain Partout's picture
Pain Partout

Just wanted to say that I have adopted your Thin Crisp Pizza Dough.  I thought your addition of the unbleached bread flour, to compensate for the no-gluten-but-tasty-Semolina seemed like a good idea.   Great modification....thanks, Earl.