Hey there, pizza lovers! I'm Andres, and this is the Baking Steel Test Kitchen, where we're about to embark on a pizza journey like no other.
Picture this: thin crust pizza. It's like the pizza you know and love, but with a little less dough and a whole lot more crispiness. Trust me, it's nothing short of amazing.
Let's Get This Dough Rolling
So, we're diving into the art of making this thin crust wonder. But first, let's make something clear: we've got your back. We're not just showing you how to do it; we're making the dough for you. We've got your back.
What's the Thin Crust Magic?
Now, what makes this thin crust so darn unique and awesome? It's crispy as a cracker, thin as your patience waiting for pizza delivery, and it all starts with a smaller dough ball. We're talking 150 grams instead of the usual 250 grams. Trust me, it's a game-changer.
Baking Steel – The Game Changer
Now, to really rock this thin crust, you need a baking steel in your oven. Forget the pizza stone; it's like bringing a plastic knife to a sword fight. The steel is where the magic happens, turning your pizza into a crispy masterpiece right in your home oven. How cool is that?
Let's Talk Dough
We're all about that dough, and it's got to be good. We're talking a minimum 24-hour dough, but if you want to hit it out of the park, go for a luxurious 72-hour dough. We're using high-quality bread flour here, and precision is key. Get yourself a scale – it's like the superhero of kitchen tools.
Knead It Like You Mean It
Mix 500 grams of flour and 16 grams of sea salt, then add a gram of active dry yeast. Yep, we're talking micro measurements here. Pour in room temperature water, and let's get kneading. It's a bit sticky, but that's a good thing. After a light knead, cover it up, let it rest, and you're on your way to pizza greatness.
Thin Crust Time
Fast forward to pizza day. Crank that oven up to a blistering 500 degrees Fahrenheit. If you've got convection, use it – it's like having a pizza wizard in your oven.
Thin Crust Wizardry
Now, let's tackle that thin crust. Roll out that 150-gram dough ball until it's thinner than a politician's promise. Place it on a floured peel, and make sure it slides like a hockey puck. That's what we're aiming for.
Sauce & Cheese, Oh My!
Sauce it up, but keep it light. Cheese, cheese, and more cheese. Then another layer of sauce – don't overdo it, we want to see that crust shine.
The Perfect Bake
Slide that beauty onto the hot steel and bake away. We've got a secret technique involving the broiler to make it extra crispy, but we'll let you in on that some other time.
The Finishing Touches
Once it's out of the oven, add some fresh basil and a drizzle of olive oil. It's like adding a cherry on top of an already fantastic dessert – pure perfection.
There you have it – our secret to the most incredible thin crust pizza. Try it out and prepare to be amazed. Until next time, pizza aficionados. Enjoy!