Thin Crust Pizza Recipe: 59 Photos
Thin Crust Pizza
Thin Crust Pizza photos
FAQ
Rolling out the pizza nice and thin is of course a very important step. Be patient and gentle at this step to avoid tearing your dough. Lightly flour your work surface, rolling pin and the top of your dough with flour. Starting from the centre of your dough, roll out to the edges with even pressure.
The secret to making pizza crust thinner is by rolling out as thin as you can without tearing the dough. This can be achieved by using a rolling pin and about ½ to ¾ of 1 dough ball for this recipe.
Thin crust pizza, such as New York style pizza dough, is much thinner, and usually the same width from the crust to the very edge of the pizza slices. This crust can be fired off very quickly; but because of the delicateness of the dough, they are also usually limited to one or two toppings.
Thin-crust pizza may refer to any pizza baked with especially thin or flattened dough, and, in particular, these types of pizza in the United States: Bar pizza, also known as tavern-style pizza. New Haven-style pizza. New York-style pizza.
The Traditional Italian Pizza-Making Process. Italians make their dough with 00 flour and like to allow their dough to ferment for a minimum of 10-12 hours. They then hand stretch their dough so that the crust will have a lighter texture.