Thin crispy pizza crust
Scott
of bread with toppings. But I like really thin crispy crust instead of thick
bread-like crust.
Does anyone perchance have a recipe to make thin crispy pizza crust?
David Scheidt
:Every pizza crust recipe I find makes a crust that is essentially a loaf
:bread-like crust.
:Does anyone perchance have a recipe to make thin crispy pizza crust?
The sort served in and around NYC, or the crackery crust sort?
Donald Martinich
Scott <NoS...@Spamblocker.org> wrote:
I start with 1 cup of warm water, add yeast, add enough unbleached
all-purpose flour (Stone-Buhr or King Arthur) to get a sponge the
consistency of hotcake batter. Let it ferment for about 5 or 6 hours at
75 degrees F. Now add about 3 oz. olive oil, 1 tsp. salt and enough
flour and knead to make a soft dough. (It should be still slightly
sticky when done kneading.) Let it proof until it's at least twice the
original size. I usually let it go for about 4 hours. When ready to
assemble I flop it onto a 16" perforated pizza pan and hand stretch it
so that is quite thin except at the edges. I cook in a small gas oven
preheated to 550 degrees F. I put the pan on the very bottom of the
oven for the first 5 minutes and then raise it mid-oven for the rest of
the bake time. This gets me a good crisp bottom. With the oven at this
temp I wait a bit before adding mozzarella, otherwise it would brown too
much.
Good luck-
D.M.
--
greatvalleyimages.com
Kent
"Donald Martinich" <dut...@dcn.org> wrote in message
news:dutchm-5CA15C....@newsclstr03.news.prodigy.net...
imagine using that much. I haven't ever seen that much in any pizza recipe.
You're a dedicated pizza maker. I'd suggest getting the heaviest stone you
can find and a restaurant peel[both at a restaurant supply house]. Slide the
pizza onto the pizza pan only after the pizza has been baked and sliced on
the peel. Heat the stone to 550F for one hour before baking. You'll approach
the pizza margharita more closely than you are. I haven't been at your house
so I really don't know that. Basically, if you use a slightly moist dough
and stretch it you'll have a thin pizza, especially if you bake it on the
stone.
Kent
Kent
"l, not -l" <lal...@cujo.com> wrote in message
news:jEcmj.41564$Pv2....@newssvr23.news.prodigy.net...
> the
> thinnest possible crust. You might want to try the crust from the
> following
> copycat Imo's pizza:
> * Exported from MasterCook *
>
> IMO'S STYLE PIZZA
>
> Recipe By :
> Serving Size : 6 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> Crust:
> 2 1/8 cups all-purpose flour
> 1/2 teaspoon salt
> 1 teaspoon Baking powder
> 2 teaspoons Olive Oil
> 2 teaspoons Dark Corn Syrup -- or molasses
> 5/8 cup water
> Sauce:
> 16 ounces diced tomatoes
> 6 ounces Tomato paste
> 1 1/2 tablespoons sugar
> 1 teaspoon basil -- crushed
> 1/2 teaspoon salt
> 1/4 teaspoon thyme
> Cheese:
> 1 cup cheddar cheese, shredded -- preferably white
> cheddar
> 1/2 cup shredded swiss cheese
> 1/2 cup provolone cheese -- shredded
> 1 teaspoon liquid smoke flavoring
> Italian Seasoning:
> 2 teaspoons Oregano
> 2 teaspoons basil
> 1 teaspoon thyme
>
> Crust: In a large mixing bowl, combine crust ingredients. Mix until
> thoroughly combined - Dough will be very stiff. makes enough for two (2)
> 12"
> pizza pies. The dough is ready to use "as-is" No need to rise or kneed.
> Divide the dough in half, shape into a round ball and roll out paper thin.
>
> In order to move the crusts around a pizza peel sprinkled with cornmeal
> works well. After the crust, it's the sauce that begins the first real
> steps towards forming the total Imo's pizza experience. Imos uses a tomato
> sauce mixture that has a sweet taste, but it's not so overly sweet to hide
> the rich tomato flavor or spices.
>
> Sauce: Combine together and it's ready to use - do not pre-cook the sauce!
> This Makes enough sauce for about four (4) 12" pizza pies, so that should
> give you some idea of how much to use on each pizza.
>
> On top of the sweet sauce Imo's uses Provel Cheese, which is simply a
> blend
> of Cheddar, Swiss and Provolone cheeses with some liquid smoke flavoring.
> If
> you can't find Provel in your local market, it can be easily created.
>
> Cheese:
>
> Toss until cheeses and smoke flavoring are completely incorporated.
> Typically
> it's enough cheese for two (2) 12" pizza pies, but if you like
> extra-cheese
> you'll want to make more.
>
>
> Authentic Imo's pizza toppings include: Extra-Cheese, Onion, Green Pepper,
> Sausage, Hamburger, Pepperoni, Anchovy, Bacon, Black Olive, Mushroom,
> Canadian
> Bacon, Jalapenos, Pineapple, Banana Peppers, and Tomatoes.
>
> In a professional pizza oven the meat toppings (Hamburger, Sausage, Bacon,
> etc.)
> can usually be put on raw, but at home you'll want to fully precook the
> meat
>
> before assembling the pizza.
>
> Now you have the correct style crust, sweet sauce, smoky cheese, generous
> toppings, it's now ready to be lightly sprinkled with some Italian
> seasonings.
>
> Italian Seasoning:
>
> Combine all the ingredients in a small mixing bowl and blend well.
>
>
> While in the restaurant the pizza is baked in a pizza pan, at home you'll
> have
> the best results using a pizza stone and an oven temperature around 450
> degrees.
> If you don't have a pizza stone, use the thinnest baking sheet you have
> and
> the
> lowest over rack position. The pizza is done when the underside of the
> crust
> is
> a dark golden brown, and the cheese is has a slight golden tint to it.
> Underbaking the crust will result in a limp crust, overbaking will result
> in
> a
> hard, tough, burnt-tasting crust, getting the right baking time to produce
> a
>
> crisp crust will require a bit of experimentation. The amount and type of
> toppings you use will also affect the total baking time. A rule-of-thumb
> is
> to
> check the pizza after about 10-12 minutes and adjust baking time from
> there
> accordingly.
>
> And, as a final touch to truly replicate Imo's Pizza at home, is to cut
> the
> pizza into tile-like squares instead of the traditional triangle slices.
>
> Description:
> "St. Louis Style Pizza"
> Yield:
> "2 pizzas"
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 387 Calories; 14g Fat (32.6%
> calories
> from fat); 17g Protein; 50g Carbohydrate; 4g Dietary Fiber; 36mg
> Cholesterol; 914mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean
> Meat;
> 2 Vegetable; 2 Fat; 1/2 Other Carbohydrates.
>
> NOTES : Ed Imo makes what is called "Original St. Louis style Pizza" - St.
> Louisans either love it or hate it, although people from elsewhere, who
> are
> used to "New
> York" or "Chicago" style pizzas, by and large can't stand it.
>
> Imo's pizza isn't simply a crust, or a sauce, or the cheese, it's the
> perfect
> balance and blending of the three.
>
> The foundation of the Imo's Pizza is a cracker style crust that doesn't
> use
> any
> yeast, like just about every other pizza crust out there. It's a very thin
> and
> crispy crust; it's never soggy... Imo's is the exact opposite of limp and
> olive
> oil laden "New York Style" pizza. The crust may be very plain, but is the
> perfect accompaniment and merely serves as a transport for the sauce,
> toppings
> and cheese.
>
>
The Sicilians are screaming at this moment. A baking powder leavened pizza!
Come on.
Kent
Lou Decruss
<snipped unsaved recipe>
>The Sicilians are screaming at this moment. A baking powder leavened pizza!
>Come on.
>
>Kent
>
The corn syrup and liquid smoke it what I really found odd.
Lou
kilikini
I found that odd, too, Lou.
kili
chefhelen
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:16iwheqw0e9lv$.dlg@sqwertz.com...
>
> -sw
I use the thin 10" pita breads that I can get at my local Middle Eastern
store. They're fantastic and take about 8 minutes to cook at 450!
They end up VERY crisp and very thin!
Long live garlic and anchovy pizza - well done, of course!
helen
:)
Nancy2
> > 2 teaspoons Dark Corn Syrup -- or molasses
>
> The Sicilians are screaming at this moment. A baking powder leavened pizza!
> Come on.
>
> Kent- Hide quoted text -
>
> - Show quoted text -
Not only that, but it has sweetener in it! Sacrilege!
N.
blake murphy
the liquid smoke especially. that stuff must be good for something,
but i'm not sure what.
your pal,
blake
chilichick
Hey Helen,
I like the pita idea... love thin pizza. i like extra sauce 1/2 the
cheese. Feta, tomato slices, artichoke topped off with some avocado
slices once out of the oven... mmmmmm
David Scheidt
:> > 2 teaspoons Dark Corn Syrup -- or molasses
Lots of pizza doughs has sugar in it. At low levels (I don't know
what the level is in this recipe; it's too awful to remember) it adds
greatly to crust browning, without adding much sweetness.
--
sig 40
chefhelen
"chilichick" <lesv...@yahoo.com> wrote in message
news:75bc00b2-74ce-4a25...@v17g2000hsa.googlegroups.com...
I also *love* extra sauce and very light cheese. These are good for that
and still stay crispy. The only time you have trouble with these is if you
load them up with veggies. When the veggies start to leak it kinda oozes
out the sides and makes a mess. Still tastes great, mind you, but makes a
mess!
I think the pitas that I get are made in Birmingham at JouJous pittaria
(how's THAT ffor a word?)
:)
helen
llan...@yahoo.com
I worked for Little Caesars pizza when I was younger, which was OK as
far as pizza goes. Their sauce was often very great, almost genius
IMO. Anyway we would get the occasional calls with for anchovy pizzas.
They had these extra large sized imported Norwegian anchovy tins.
Like a year supply of anchovies that even with a high volume anchovy
pizza year couldn't be all used within the year, with each tin..
When an anchovy pizza order would come in we would retrieve from the
walk-in and then inspect the contents of the container(s) housing the
left-over anchovies, from previously opened tins. From the last
order(s) that had required anchovies.
We would often come to the conclusion that 2 weeks of being separated
from it's imported container was too long and that the anchovies
looked half-dried-up and
sad.
So another large tin would be opened and the cycle of the life and
death shelf-life-struggle of the Norwegian Ceasars anchovie would play
out once again.
Lou Decruss
wrote:
I think it's used to remove chewing gum from sidewalks.
Lou
chefhelen
<llan...@yahoo.com> wrote in message
news:e78223b7-6cb2-4c71...@s12g2000prg.googlegroups.com...
We don't really have an decent pizzarias around here (Why Italians choose
to congregate up in New Jersey where it's so expensive instead of down here
is a mystery to me BUT, I digress) so when I want my anchovy/garlic
pita/pizza I mince the garlic myself and open one of the little tins that
come packed 5 or 6 together at Costco. One tin will do well if I'm making 2
pita/pizzas otherwise I just use the second half of the tin on my salad. I
love anchovies!
:)
helen
Scott
news:fnbe80$ecn$1...@reader2.panix.com:
St. Louis style crispy, crackery crust. Every NYC style crust I've ever
had has been a loaf of bread with toppings.
Scott
> IMO'S STYLE PIZZA
>
Wow, thanks for the IMO'S recipe. Since I live in St. Louis this is exactly
the kind of crust I'm looking for!
blake murphy
i thought that was goo gone. (hmm, goo gone does smell citrus-y.
maybe i'll try some in my food.)
your pal,
blake
____
Sqwertz <swe...@cluemail.compost> wrote:
> On Fri, 25 Jan 2008 09:14:02 -0600, chefhelen wrote:
>
> > "Sqwertz" <swe...@cluemail.compost> wrote in message
> > news:16iwheqw0e9lv$.dlg@sqwertz.com...
> >> On Thu, 24 Jan 2008 19:00:56 -0600, Scott wrote:
> >>
> >>> Every pizza crust recipe I find makes a crust that is essentially a loaf
> >>> of bread with toppings. But I like really thin crispy crust instead of
> >>> thick
> >>> bread-like crust.
> >>>
> >>> Does anyone perchance have a recipe to make thin crispy pizza crust?
> >>
> >> Use store-bought flour tortillas.
> >
> > I use the thin 10" pita breads that I can get at my local Middle Eastern
> > store. They're fantastic and take about 8 minutes to cook at 450!
>
> I was going to mention those too, but most people can only get
> those stale "Pita Pocket" breads rather then real flatbread (no
> "pocket").
>
> The Pita was the basis for the original pizza. The Italians got
> it from the Athenians.
>
> -sw
Correct! I worked in a very good greek deli during my college days
studying photo. I put together all their Friday and Saturday Pizza's.
They made the crust from scratch and I still make my crust from scratch.
Good thin crust I find needs to raise overnight in the refrigerator. The
crust is only allowed to raise this one time in the frig and taken out
and rolled into the pan and then baked. The recipe I use comes straight
out of The Joy of Cooking and works well by this method. I don't use a
Pizza stone, instead a big circular pizza pan, whereby I pre-bake the
crust, prior to adding toppings. After adding the toppings I bake the
pizza then broil on another circular wire mesh pan in the middle of an
electric oven.
The best homemade pizza I have had to date was at a magazine shoot I did
for a regional publication where the home owner had a brick fired oven
specifically installed for the purpose of making Pizzas, the oven cost
50 grand :) That is my goal to make enough to frivolously spend it on a
pizza oven :( I do a lot of carpentry and home DYI projects so maybe I
can do it cheaper :)
For toppings I use either Pepperoni and lots of other stuff like Black
pearls & Jalapenos !!! with canned sauce.
Or I us Bruschetta with Jumbo shrimp, mozzarella & asiago.
--
Reality is a picture perfected and never looking back.
Christine Dabney
<interne...@deletedmail.com> wrote:
>Good thin crust I find needs to raise overnight in the refrigerator. The
>crust is only allowed to raise this one time in the frig and taken out
>and rolled into the pan and then baked. The recipe I use comes straight
>out of The Joy of Cooking and works well by this method.
I use the Neopolitan pizza dough from American Pie, by Peter
Reinhardt. It rises overnight in the fridge.
Sometimes I let it go another day, and it tastes wonderful then. It
still continues to rise in the fridge during that time. I usually
have to punch it down once or twice during the long rise, so it won't
overflow the bag I put it in.
Christine
Dee.Dee
"Christine Dabney" <arti...@ix.netcom.com> wrote in message
news:0l52q3d6ohvo04urh...@4ax.com...
In total agreement, Christine.
Dee Dee
____
Christine Dabney <arti...@ix.netcom.com> wrote:
After Googling that I found this link:
<http://steamykitchen.com/blog/2007/02/10/peter-reinharts-neo-neapolitan-
pizza-dough/>
The interesting thing is the recipe uses Sugar which guess will lead to
a more robust raise in the Fridge....I may just try it. Thanks!
Christine Dabney
<interne...@deletedmail.com> wrote:
>After Googling that I found this link:
>
><http://steamykitchen.com/blog/2007/02/10/peter-reinharts-neo-neapolitan-
>pizza-dough/>
>
>The interesting thing is the recipe uses Sugar which guess will lead to
>a more robust raise in the Fridge....I may just try it. Thanks!
You don't need any sugar. It will rise just fine on it's own. The
pizza dough I use is just flour, salt, water and yeast.
Christine
hahabogus
> On Wed, 30 Jan 2008 22:12:30 -0500, ____
> <interne...@deletedmail.com> wrote:
>
>
>>After Googling that I found this link:
>>
>><http://steamykitchen.com/blog/2007/02/10/peter-reinharts-neo-neapolita
>>n- pizza-dough/>
>>
>>The interesting thing is the recipe uses Sugar which guess will lead
>>to a more robust raise in the Fridge....I may just try it. Thanks!
>
> You don't need any sugar. It will rise just fine on it's own. The
> pizza dough I use is just flour, salt, water and yeast.
>
> Christine
>
Plus having the yeast grow using only the flour as food makes for a
better tasting crust.
--
The house of the burning beet-Alan
It'll be a sunny day in August,
when the Moon will shine that night- Elbonian Folklore
____
Christine Dabney <arti...@ix.netcom.com> wrote:
Is there a reason you omit oil?
Christine Dabney
<interne...@deletedmail.com> wrote:
>Is there a reason you omit oil?
Well..for one reason, the recipe doesn't call for it. Second, it
doesn't need it.
Christine