Thin Crispy Crust on pizza
I love making pizza and it's done pretty often around my house..indoors and in the wfo. So all these pizza's on TFL lately have really been giving me the craving! I used the Neo-Neapolitan Pizza Dough recipe from PR American pie book. I made dough with KAAP and KAB flours. This is a recipe that makes a thin crisp crust with airy pockets in the crown. Usually I make a thicker crust for use with heavier toppings like sausage or pepperoni and the extra cheeses and tomato that we like...but this time wanted the heavier toppings with the Thin and Crispy crust...It's a little sticky and a touch tricky to handle...as stated in the book.. Well, I've had enough practice now that it's become fun and consistant to make great tasteing pizza's. Useing the KAAP flour makes the dough even a little more stickier...but with a little practice the dough can be shaped fast with only a little added flour on the peel! Tonight I wanted a thin, crispy crust with extra's,...I used the AP flour dough balls out of my freezer. I love the tomato sauce with the spices, herbs, garlic, several cheese blends, fresh garden basil, EVOO and sausage on this one pictured..the other 2 were devoured to fast to get photos. I went pretty heavy on all the toppings and still got a great crust that stood up, crispy, crunchy and very tastey. Also this dough was frozen and thawed. Another plus for convenience! One thing I do to assure the crust stays crispy is to always place it either on a paper sack..grocery bags are great...or saved cardboard. I place the bag on top of a cutting board and slice...it then is served on paper plates...another plus for cleanup time.. If you put your pizza onto a pizza pan or a plate your going to get a soggy crust real fast. The crust has a fantastic flavor!
Baked at 550F on 1 hour pre-heated stones indoor convection oven
Lot's of thick tomato sauce under the cheeses, and carmelized on top of the bubbles!
Thin, Crispy, Crunchy enough to hold that piece of sausage and cheese on the tip without folding under...nice crispy, crunchy, bubble in the crown!
The dough was stretched out thin enough to see through and the crown left a little thicker..placed directly onto a lightly floured paddle after being shaped between my two palms and flipped back and forth over my wrists and gently stretched in my hands and topped and slid onto the stone and baked about 6 minutes.