Thin Crust Pizza Dough
Recipe from Baking With Steel
When it comes to crust, everyone has an opinion. For some, the heftier the better; even Sicilian crust isn’t thick enough. Others prefer a chewy crust like a New York slice. And for others, it’s only real pizza if it’s served with a cracker-thin, crispy crust. If you’re a member of the “thin is in” camp, this crust is for you.
The secret to its success? First, you’ll use less dough per serving: the dough ball portions weigh in at about 140 grams each, or about 40% less than our 72 hour pizza dough. Second, you’ll stretch it super thin, and roll it with a rolling pin to knock out air bubbles. The thin, flatter dough attains a perfectly crispy texture when baked. Top it lightly and let the edges blister for the best results.
