Thin home-made pizza crust.?

Question

I am happy with my recipe for home-made pizza crust, but it really rises and gives a thick crust. Does anyone have a helpful hint to share about making thin pizza crust?

Answer 1

Don't let it rise. You can also grill the pizza dough on a BBQ grill make sure it's hot and it will get nice and thin and crispy. Put the dough on the grill with no toppings, flip the dough over once one side gets browned, and than put on toppings, put the lid down to melt any cheese, when the down side is crispy remove from grill with tongs onto a large surface, cutting board or cookie sheet. Cut and enjoy

Answer 2

two cups flour
3 Tbl spoon olive oil
I package active dry yeast
1 tsp of sugar
3/4 tsp of salt
3/4 cup warm water

Combine the water (105 -110 degrees) and yeast and let bloom for 5 minutes.

Then combine all the ingredients in the food processor. Dump out on counter and kneed in extra flour until smooth. Let rise for one hour and then shape your crust. This always comes out thin if you put it in the oven right away. I like a thick crust so I form my crust and let it rise again.

Answer 3

1 pkg yeast
1 cup hot water (110/115 degrees
sprinkle yeast on water, let disolve about 10 minutes
add 2 tablespoons of olive oil
2 teaspoons of salt
mix

(maybe add a capful of herbs like Oregano, rosemary, basil, for more flavor)

then add about a cup of flour, keep mixing

add more flour until dough holds together

Knead on counter top or table top keep adding flour until dough is no longer sticky and has a smooth feel to it.

Place in bowl, put some olive oil to the top cover bowl with plastic wrap and a towel, let rest in a warm spot free from drafts for about an hour to hour and a half.


Dough should rise, punch down and spread on baking sheet, prepare pizza to your liking and let raise another hour,

Bake in 375 degree oven until done.

you can also get dough in the grocery store, the brand that I am familiar with is called Rhoades Dough, it is in the freezer section, you just thaw, let raise and make your pizza.

Answer 4

I tried this one, I liked a lot, its good without the anchovies too
and you can use the crust recipe in the oven or on the grill for any other topping you want

Red Chile-White Anchovy Caesar Salad Pizza Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Grillin Pizza
1 (1/4 ounce) package active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (105 to 115 degrees F)
1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging
1 1/2 teaspoons salt, plus more for sprinkling
3 teaspoons olive oil, divided, plus more for brushing dough
1 tablespoon ancho chili powder
White Anchovy Caesar Salad, recipe follows

In a small bowl, whisk together the yeast and 1/4 cup of the warm water. Let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in large bowl with the salt. Add the yeast mixture, the remaining water, and 2 teaspoons oil, and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon oil, add the dough and turn to coat. Cover and put in a warm place until doubled in volume, about 1 to 1 1/2 hours.
Preheat the grill to medium-high. Once the dough has risen, divide it in half, and set aside half for another use or for the Grilled Shrimp and Cilantro Pesto Pizza. Then divide the half into 4 balls. Roll each ball into 8-inch circles. Brush 1 side of each circle with oil and then sprinkle with ancho chile powder and salt. Grill on both sides until golden brown. Make the salad and assemble as directed in the salad recipe.

White Anchovy Caesar Salad:
1 head romaine lettuce, chopped
1 small red onion, peeled, halved and thinly sliced
Spicy Caesar Dressing, recipe follows
12 white anchovies in brine, coarsely chopped
Chopped cilantro leaves, for garnish
Place romaine and onions in a large bowl. Add 1/4 cup of the dressing and toss to coat. Mound the lettuce mixture onto each pizza and top with the anchovies and chopped cilantro. Serve immediately.


Spicy Caesar Dressing:
1 tablespoon prepared mayonnaise
1 tablespoon Dijon mustard
2 teaspoons pureed canned chipotles
Few dashes Worcestershire sauce
Few dashes hot pepper sauce
1 lime, juiced
2 tablespoons red wine vinegar
1 tablespoon capers, drained
6 anchovy fillets
8 cloves garlic, roasted
Salt and freshly ground black pepper
1 1/4 cups olive oil
Put all the ingredients, except the salt, pepper, and oil, in a food processor or blender. Pulse until blended, and then season with salt and pepper, to taste. With the motor running, slowly add in the oil. If the dressing is too thick, add a little water.


Other Recipes from this Episode
Grilled Lavash Pizza with Spicy Hummus, Grilled Eggplant, Feta, Red Chile Oil, and Mint
Grilled Shrimp and Cilantro Pesto Pizza

Answer 5

I've thought about pressing another pan over the crust for a while, but I haven't tried it yet.

Answer 6

when its rising knock it all back down with your knuckles very quickly always works for me

Answer 7

yep, i buy the pilsbury in a can.. lol taste good