November 1, 2009 - 12:21pm
Wanted: Thin, Crispy, Cracker like crust.
We do pizza about once a week at my house, I usually use a crust that is really tasty and comes out quite nice, slightly crisp and chewy.
However, a couple weeks ago my daughter said she wanted hers thinner, crisp and crunchy, Cracker like.
I have tried rolling/stretching the dough, Pre-baking, oiling. These didn't do it, so in my never ending quest to win father of the century I am turning to my friends and peers here in TFL for help.
HELP!
I need a recipe for the ultimate crispy, crunchy, cracker like pizza crust.
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You might like to try this recipe
http://www.pizzamaking.com/pizzainnstyle.php
there is detailed discussion about it here:
http://www.pizzamaking.com/forum/index.php/topic,105.0.html
Hope that helps!
Cheers,
FP
Looks like a great site with lots of good info. If they are half as kind and helpful as the people on TFL then I will be sure to get the crust I am after.
Thanks.
Roman dough from Peter Reinhardt's American Pie. It is a worthwhile read as well.
I have "American Pie" on request at my local library.
This website has a pizza crust (Basic Pizza Dough Recipe) that is very easy to roll out very thin and on a hot stone the pizza crust will definitely come out thin and cracker -like.
I like the ease in handling this dough, but my teenager does not like the thin crisp pizza it produces.
I'd like to find a thicker pizza crust that is as easy to roll out as this dough but doesn't have huge giant bubbles that most standard dough recipes seem to have. I'm looking for some happy medium between the two.
IMO, really good pizza crust is about the quality of the flour, degree of hydration and the ferment.
my standard pizza dough, which has stood me in good stead for several years now is the classic pizza napoletana formula, using only flour, water, yeast and salt.
i hydrate to 75%, which produces a very slack dough that really comes together after retarding in my wine cooler for 12-24 hours .... i also use 1.8% salt and a very small amount of yeast ... when i use fresh, it's generally about 0.5%, and i'd reduce that by about 50% for active dry and 66% for instant, so a really small amount.
i divide the dough into 250g boules immediately after kneading and put each into a lightly oiled plastic sandwich bag, then let them ferment at low temp. the dough i don't use right away goes into the freezer, where it keeps beautifully.
also, at the risk of appearing self-interested, i really would recommend our Tipo 00 pizza flour. until i opened my business and started selling and using this imported stuff, i'd been using All Trumps, with very good results ... but this stuff really blew me away. at 75% hydration it stretches paper thin and produces an amazingly crunchy crust and very soft crumb without the chewiness of high-gluten flour.
Stan Ginsberg
www.nybakers.com