i was wondering how to make the perfect thin pizza crust ..every time i try it becomes too elastic..help plz.?

Answer 1

If by too elastic, you mean it is hard to stretch out, it likely hasn't had enough time to rise.

Answer 2

Thin and Crispy Pizza
Dough:

3 1/2 C. flour

3/4 C. whole wheat flour

2 t. sugar

2 t. salt

1 2/3 to 2 C. warm water

2 t. olive oil

1 package of yeast

Add yeast, sugar and 1/4 C. of the water to a small bowl and let set for 5 minutes. Mixture should start to bubble.

Add flours, salt to a large bowl. Mix well. Add yeast, remaining water and yeast mixture and mix well. Dough will be very wet.

Place dough onto a floured board and knead adding up to 1/2 C. additional flour. Knead for 7 to 10 minutes until smooth and satiny. Place dough into a greased bowl and let rise 2 hours.

Divide dough into 4 pieces. Roll out very thin, until you can almost see through it, but not quite.

Add your favorite sauce and toppings.

Bake in a 450°F. oven on a heated pizza stone for 8-10 minutes. The pizza stone needs to be in the oven heating 1/2 hour before you are ready to bake the pizza.

Answer 3

I'll try to answer this as best as I can but, not to long ago I did make 'the perfect pizza' the crust was really thin and crispy, not flimsy like how it will sometimes come out. The only thing I did while cooking it was leave it a little bit longer in than normal and when it's done turn off the oven BUT leave the pizza in while the oven is off and cooling down. Thats how my last one was pretty crispy. Hope it helps/works for you.

Answer 4

My trick is to buy the large burrito sized flour tortillas.
I put olive oil on two tortilla shells then flip one over so the oiled side is on the bottom.
Lightly spread some tomato paste on the top of the tortilla.
Sprinkle parmesan cheese, itailan seasoning and garlic powder over the tomato paste and then flip the other oiled tortilla shell over the seasoned shell.
Now some tomato sauce or tomato paste and your favorite toppings.

Bake on middle rack of a hot 450 - 500 degree oven for 10-12 minutes and you have a crispy thin crust pizza.

Answer 5

Give it up.
Pizza ain't what it used to be.
I grew up in Jersey...50's 60's.
They made pizza with great crusts (aka pizza bones).
Something about the stove.

Answer 6

ok, technically this would get you shot by traditionalists, but i'm of the "if i works, why not?" school of thought. 100 parts self-raising flour: 56++parts yoghurt (up to 58 parts) and salt. use enough water to combine and knead till smooth. rest for an hour, and then roll thin and place on hot trays when baking. this works best when thin

Answer 7

they have already made pizza crusta at the store if you want to go that route. if not have you ever used biscuts. take a biscut and roll it thin and use it .