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thin pizza crusts
This might be as simple as "roll the crust really thin" but I find that
they still puff up. The question is he when we were in England, I found that the ultra-thin, almost cracker-crisp crusts were much more to my taste than what we get here, even on the thin-crust pizzas. How can I make this at home? thanks |
thin pizza crusts
In article >,
NCK > wrote: > This might be as simple as "roll the crust really thin" but I find that > they still puff up. The question is he when we were in England, I > found that the ultra-thin, almost cracker-crisp crusts were much more to > my taste than what we get here, even on the thin-crust pizzas. How can > I make this at home? > thanks Try a quick bread instead of a yeast bread? :-) Worked for me with proper rolling. Oil based, not shortening based and use 2 parts cream of tartar to one part baking soda in place of baking powder. Pre-bake the crust and fork it well!!!!!! -- Peace! Om "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
thin pizza crusts
NCK said...
> This might be as simple as "roll the crust really thin" but I find that > they still puff up. The question is he when we were in England, I > found that the ultra-thin, almost cracker-crisp crusts were much more to > my taste than what we get here, even on the thin-crust pizzas. How can > I make this at home? > thanks Use the Pepperidge Farm frozen puff pastry sheets (2 per box). After thawing, roll one out thin on parchment paper, fold the edges over a little for crust and go from there. I made a thin crust pizza that was very thin crust. You have to prick the center all over with a fork so it doesn't rise as much, put it in a baking sheet and bake it at 420-450F. until golden crusted and melted cheese and cooked toppings. My next pizza, I'm going to pre-saute some of the toppings so everything comes together at the same time, maybe. ;) I also brushed the whole pastry with a light coat of extra virgin olive oil before I added the sauce, cheese and pizza fixings. Good luck, Andy |
thin pizza crusts
On Tue, 26 Sep 2006 12:40:50 -0500, NCK >
wrote: >This might be as simple as "roll the crust really thin" but I find that >they still puff up. Oh, man I love a really thin, crispy bottomed crust with bubbles at the edge and an occasional bubble in the interior! If you want a Round Table pizza, order from them. They poke their crusts like pie dough so nothing natural will happen. Round Table used to make fantastic pizza, but I've hated it ever since they turned their back on real pizza ovens and crossed over to the dark side of conveyor belt baking. |
thin pizza crusts
sf wrote:
> On Tue, 26 Sep 2006 12:40:50 -0500, NCK > > wrote: > > >>This might be as simple as "roll the crust really thin" but I find that >>they still puff up. > > > Oh, man I love a really thin, crispy bottomed crust with bubbles at > the edge and an occasional bubble in the interior! If you want a > Round Table pizza, order from them. They poke their crusts like pie > dough so nothing natural will happen. Round Table used to make > fantastic pizza, but I've hated it ever since they turned their back > on real pizza ovens and crossed over to the dark side of conveyor belt > baking. well, that's nice, but how does one achieve this at home? |
thin pizza crusts
NCK said...
> sf wrote: >> On Tue, 26 Sep 2006 12:40:50 -0500, NCK > >> wrote: >> >> >>>This might be as simple as "roll the crust really thin" but I find that >>>they still puff up. >> >> >> Oh, man I love a really thin, crispy bottomed crust with bubbles at >> the edge and an occasional bubble in the interior! If you want a >> Round Table pizza, order from them. They poke their crusts like pie >> dough so nothing natural will happen. Round Table used to make >> fantastic pizza, but I've hated it ever since they turned their back >> on real pizza ovens and crossed over to the dark side of conveyor belt >> baking. > well, that's nice, but how does one achieve this at home? Double-click me: > Andy |
thin pizza crusts
sf wrote:
> On Tue, 26 Sep 2006 12:40:50 -0500, NCK > > wrote: > > >>This might be as simple as "roll the crust really thin" but I find that >>they still puff up. > > > Oh, man I love a really thin, crispy bottomed crust with bubbles at > the edge and an occasional bubble in the interior! If you want a > Round Table pizza, order from them. They poke their crusts like pie > dough so nothing natural will happen. Round Table used to make > fantastic pizza, but I've hated it ever since they turned their back > on real pizza ovens and crossed over to the dark side of conveyor belt > baking. well, that's a nice thought, but could somebody answer the question? |
thin pizza crusts
On Sat, 30 Sep 2006 04:25:48 -0500, NCK >
wrote: >sf wrote: >> On Tue, 26 Sep 2006 12:40:50 -0500, NCK > >> wrote: >> >> >>>This might be as simple as "roll the crust really thin" but I find that >>>they still puff up. >> >> >> Oh, man I love a really thin, crispy bottomed crust with bubbles at >> the edge and an occasional bubble in the interior! If you want a >> Round Table pizza, order from them. They poke their crusts like pie >> dough so nothing natural will happen. Round Table used to make >> fantastic pizza, but I've hated it ever since they turned their back >> on real pizza ovens and crossed over to the dark side of conveyor belt >> baking. >well, that's a nice thought, but could somebody answer the question? You could have googled for it yourself. http://www.pizzamaking.com/thincrust.php |
thin pizza crusts
O Man me wrote: > NCK wrote: > > > This might be as simple as "roll the crust really thin" but I find that > > they still puff up. The question is he when we were in England, I > > found that the ultra-thin, almost cracker-crisp crusts were much more to > > my taste than what we get here, even on the thin-crust pizzas. How can > > I make this at home? > > thanks > > Try a quick bread instead of a yeast bread? :-) Aw... I was going to suggest matzo pizza too... interesting foodie web site... scroll down to matzo pizza: http://www.froststreet.net/archives/2004_04.html Sheldon |
thin pizza crusts
On Sat, 30 Sep 2006 20:23:18 -0500, NCK >
wrote: >RIP rfc! We will. |
thin pizza crusts
Oh pshaw, on Sat 30 Sep 2006 09:26:18p, sf meant to say...
> On Sat, 30 Sep 2006 20:23:18 -0500, NCK > > wrote: > >>RIP rfc! > > We will. As one of Maugham's characters once said, "Good riddance to bad garbage." -- Wayne Boatwright __________________________________________________ Cats don't correct your stories. |
thin pizza crusts
Wayne Boatwright wrote on 30 Sep 2006 in rec.food.cooking
> As one of Maugham's characters once said, "Good riddance to bad garbage." > Err,,,Good riddance to bad Rubbish. |
thin pizza crusts
Oh pshaw, on Sun 01 Oct 2006 03:41:39a, Mr Libido Incognito meant to say...
> Wayne Boatwright wrote on 30 Sep 2006 in rec.food.cooking > >> As one of Maugham's characters once said, "Good riddance to bad garbage." >> > > Err,,,Good riddance to bad Rubbish. Um, thanks, Alan. -- Wayne Boatwright __________________________________________________ Cats don't correct your stories. |
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