Thin Crust Pizza
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Thin-Crust Pizza
For many years I have been trying to learn the secrets of making a good thin-crust pizza. I've had this type of pie at various pizza parlors such as Shakey's Pizza Restaurant, Pizza Inn, Pizza Hut, and the Village Inn Pizza Parlor. I have been told that this type of pizza is officially known as an "Original California-Style" pizza and is also found at such restaurants as Straw Hat and Round Table. To quote the folks at Straw Hat, "California crust is special, it's a layered, flaky crust. It's airy and crispy on the bottom, yet bubbling on top. It has a cracker-like crunch, and is never soggy or limp." Click here to see what I mean. Here are some of the secrets that I have learned so far:
I have worked long and hard developing this recipe and it is by no means perfect. I have eaten more test-pizzas than I care to admit. I hope you enjoy the fruits of my labor and I hope that you share your pizza making experiences with me. Good luck!
Place all ingredients in a blender and puree until smooth. Pour into a saucepan and simmer over low heat for 20 minutes (do not allow the sauce to boil). Allow to cool to room temperature before using. Preheat your oven to 500 °F about one hour before you plan to bake the pizza. Turn the dough out onto a large surface and dust with flour. Using a heavy rolling pin (or dough sheeter), roll the dough out very thin to form a 24-inch or larger circle. If you're using a cutter pizza pan (recommended), dust the pan lightly with flour, place the dough in the pan and dock. Use the rolling pin to trim off the excess dough drooping over the sides of the pan. If you wish to cook the pizza directly on a pizza stone (not using a pan), then place the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch all the way around and pinch it up to form a raised lip or rim.
Optionally, pre-cook the crust for 4 minutes before adding any sauce or toppings. Remove the crust from the oven and pop any large air pockets that may have formed. Add the sauce, shredded mozzarella cheese, and your favorite toppings. Continue baking, on the lowest oven rack, rotating the pan half way through so that it cooks evenly, until crust is sufficiently browned and crisp, about 10 to 15 minutes. Remove the pizza from the oven and slide pizza out of cooking pan onto a large wire cooling rack or cutting board. Allow to cool for 5 minutes before transferring to a serving pan. This step allows the crust to stay crisp while it cools, otherwise the trapped steam will soften the crust. Once cool, use a pizza cutter to slice the pie into pieces and enjoy! Please share your results with me! |