It's not often my Honey actually makes a request for dinner. He's usually just happy to eat whatever I make. That said, he did mention pizza a couple of times in the last few days and so I did whip up his favorite...meat lovers delight....tomato sauce (with lots of garlic & some balsamic vinegar added to tomato paste and a sprinkle of red chili pepper flakes), a sweet fennel sausage turned into tiny meatballs and sauteed before adding to the topping, Italian salami with prosciutto, thinly sliced red onions and cremini mushrooms all topped with grated Mozzarella.
That part was fine, and the dough part tasted great, but here's the dilemma... I love thin crust pizzas and mine always come out very poofy. What am I doing wrong????
To all the pizza makers out there....please help with a little guidance!
14 comments:
Have you tried just using pitas, the pocket kind? They always turn out ultra crispy!
Otherwise, roll it thin - let the dough relax, roll it again.. and par bake it (partially bake it), then put the toppings on and slide it directly onto the oven rack, that will ensure a nicely crispy bottom..
Julie, thanks for the tip. Actually before I got my bread machine, I always made pizza on pita.
I will try out your other idea. Thanks.
Hey Ruth, I'm not a baker but I am pizza-lover so I use 2 things: Pillsbury (I think) thin crust pizza dough in the refrigerator section at the supermarket BUT, mostly, I've been using flatbread which I toast first, then top, and then broil for a couple of minutes. The kind I use is called "FlatOut", it's only 100 calories, and has the 'best life' seal of approval. It also comes in flavors. Hope you can find it in your supermarket.
do you have a baking stone? i did a taste test last weekend with 2 homemade pizzas, one cooked in a pan and one on a stone. the stone one was nice and crisp!
I remember the days when all you could buy at pepi's Pizza (the only pizzeria in town) was a thin crust pizza. I tend the love both camps tjick and thin.
Joan, thanks for the tip.
Sara, Yes I have a pizza stone and I use it. The bottom is crisp, but I just don't want so much dough. How do those restaurants do it?
That poofy crust looks amazing mum! Can I request that pizza next for next time I'm out?
xo
Sharron...you can and I'll even let you choose the toppings ;-)
Ruth,
Try letting the dough 'hang' as you shape it.. meaning, roll it out to slightly smaller than the size you want, then hold it vertically and let the dough get pulled down by gravity to get a thin dough. Hope this helps!
I finally halved my dough recipe and then rolled it out as thin as I could get it. Perfect. I think most of the dough recipes out there have enough dough for about 2 pizzas!
Dharm, I do the "hanging thing", but usually just get weird elongated shapes that still end up thick around the edges when they're in the oven.
Pam, I'll try halving the dough...good idea.
Great tip Ben, thanks a million.
Love the tips from Pam and Ben both. I have a very hard time with this, hence why I have never posted about pizza - I haven't even been successful to your degree. I have dough issues. ;) Thanks for garnering responses to this question, Ruth!
We actually had the opposite problem! Ours came out thin and crispy when we wanted it poofy. Maybe you can try the opposite of what we did to fix our problem - roll/toss the dough thinner, especially on the edges (ie dont make the edge thicker than the rest of them pizza), and don't let the dough rest at all before putting it in the oven. Good luck!
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