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Thin Crust Pizza Experiment


thin crust pizza 1, originally uploaded by All Things Mimi.

It seems like most of my adult life has been spent in pursuit of a thin crust pizza dough recipe I can make at home, and pretend I'm sitting outside at Vinnies on a perfect spring day.

Well, the best run I've made at it so far was really nothing new. I just did something a little different.

I used Diane's recipe for quick pizza dough...

2 teaspoons of yeast
2 1/2 cups of all purpose flour
1 teaspoon of sugar
1 teaspoon of salt
1 teaspoon of olive oil
3/4 cup plus 3 tablespoons of warm water

Work dough into a ball - let rest on lightly floured surface for 5
minutes - then just do whatever you do with other sauces - I do like to
pre-cook it for about 5 minutes before I add the toppings

But instead of rolling it out after 5 minutes like I normally do, I let it rest for about 30 minutes (while I made sauce and chopped toppings), then I cut the dough into 2 pieces. I rolled each piece out as thinly as I could. I managed to get 2 large pizzas out of that one recipe of dough. When I say large, I mean at least 16 inches across.

I docked each piece of dough and pre-baked them separately on a pizza stone in a 450 degree oven for about 7 minutes before I topped them.

This time around I used spinach, fresh tomato, feta and mushrooms as my topping. Dev added canadian bacon to his.

The resulting pizza was thin and crispy and perfect. I will use this technique from now on.

Now we have enough pizza left over to have lunch for the next week! :)

Comments

Love thin crust pizza too. Have my own dough recipe but am still searching for more. Got to try this one.

Gay

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This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process: