Why do so many thin and crispy pizza crust recipes call for yeast? When I
think of yeast, I think of soft and fluffy with an external crust, not
thin and crackery as the one described at this site:

http://www.pizzamaking.com/thincrust.php

Damaeus

Damaeus > wrote:

> Why do so many thin and crispy pizza crust recipes call for yeast? When I
> think of yeast, I think of soft and fluffy with an external crust, not
> thin and crackery as the one described at this site:
>
> http://www.pizzamaking.com/thincrust.php

You have asked this question before and received all kinds of replies (45,
to be exact). Why ask it again?

<http://groups.google.com/group/rec.food.cooking/browse_thread/thread/4cef0cd5b5ea4df8>

Victor

In news:rec.food.cooking, (Victor Sack) posted on
Tue, 30 Nov 2010 23:56:32 +0100 the following:

> Damaeus > wrote:
>
> > Why do so many thin and crispy pizza crust recipes call for yeast? When I
> > think of yeast, I think of soft and fluffy with an external crust, not
> > thin and crackery as the one described at this site:
> >
> > http://www.pizzamaking.com/thincrust.php
>
> You have asked this question before and received all kinds of replies (45,
> to be exact). Why ask it again?
>
> <http://groups.google.com/group/rec.food.cooking/browse_thread/thread/4cef0cd5b5ea4df8>

Because I'm senile and didn't remember asking that specific question the
first time.

Damaeus

On Tue, 30 Nov 2010 18:33:52 -0600, Damaeus wrote:

> In news:rec.food.cooking, (Victor Sack) posted on
> Tue, 30 Nov 2010 23:56:32 +0100 the following:
>
>> Damaeus > wrote:
>>
>>> Why do so many thin and crispy pizza crust recipes call for yeast? When I
>>> think of yeast, I think of soft and fluffy with an external crust, not
>>> thin and crackery as the one described at this site:
>>>
>>> http://www.pizzamaking.com/thincrust.php
>>
>> You have asked this question before and received all kinds of replies (45,
>> to be exact). Why ask it again?
>>
>> <http://groups.google.com/group/rec.food.cooking/browse_thread/thread/4cef0cd5b5ea4df8>
>
> Because I'm senile and didn't remember asking that specific question the
> first time.
>
> Damaeus

well, that was forthright.

your pal,
blake

On 12/1/2010 12:15 PM, blake murphy wrote:
> On Tue, 30 Nov 2010 18:33:52 -0600, Damaeus wrote:
>
>> In news:rec.food.cooking, (Victor Sack) posted on
>> Tue, 30 Nov 2010 23:56:32 +0100 the following:
>>
>>> > wrote:
>>>
>>>> Why do so many thin and crispy pizza crust recipes call for yeast? When I
>>>> think of yeast, I think of soft and fluffy with an external crust, not
>>>> thin and crackery as the one described at this site:
>>>>
>>>> http://www.pizzamaking.com/thincrust.php
>>>
>>> You have asked this question before and received all kinds of replies (45,
>>> to be exact). Why ask it again?
>>>
>>> <http://groups.google.com/group/rec.food.cooking/browse_thread/thread/4cef0cd5b5ea4df8>
>>
>> Because I'm senile and didn't remember asking that specific question the
>> first time.
>>
>> Damaeus
>
> well, that was forthright.

He's got a sense of humor.

--
Currently reading: The Chalice by Phil Rickman and The Walking Dead vol 3

Damaeus > wrote:

> (Victor Sack) posted the following:
> >
> > You have asked this question before and received all kinds of replies (45,
> > to be exact). Why ask it again?
> >
<http://groups.google.com/group/rec.f...read/thread/4c
ef0cd5b5ea4df8>
>
> Because I'm senile and didn't remember asking that specific question the
> first time.

Heh! Anyway, you got a lot more info the first time, it seems...

Victor

On 11/30/2010 5:43 PM, Damaeus wrote:
> Why do so many thin and crispy pizza crust recipes call for yeast? When I
> think of yeast, I think of soft and fluffy with an external crust, not
> thin and crackery as the one described at this site:
>
> http://www.pizzamaking.com/thincrust.php
>
> Damaeus

I make thin crispy crust with a yeast based dough... just do it thin and
bake at a high temp.
--
Currently reading: The Chalice by Phil Rickman and The Walking Dead vol 3

On Tue, 30 Nov 2010 20:50:58 -0500, ravenlynne
> wrote:

> On 11/30/2010 5:43 PM, Damaeus wrote:
> > Why do so many thin and crispy pizza crust recipes call for yeast? When I
> > think of yeast, I think of soft and fluffy with an external crust, not
> > thin and crackery as the one described at this site:
> >
> > http://www.pizzamaking.com/thincrust.php
> >
> > Damaeus
>
> I make thin crispy crust with a yeast based dough... just do it thin and
> bake at a high temp.

Try it Damaeus! A thin, yeast raised pizza crust is very good. Mmm.
I'm getting hungry for some home made pizza now.

--

Never trust a dog to watch your food.

In news:rec.food.cooking, sf > posted on Tue, 30 Nov 2010
19:52:25 -0800 the following:

> Try it Damaeus! A thin, yeast raised pizza crust is very good. Mmm.
> I'm getting hungry for some home made pizza now.

Mine turned out looking like this. Pardon the color problems. It's a
cell phone image because my digital camera has a dead battery.

http://home.earthlink.net/~damaeus/i...king/pizza.jpg

I'm going to have to work with it a lot more to get the dough really thin.
And as for yeasted dough, that's my normal way of doing it. I'm just
going for more of a crackery version. I think the one pictured would have
turned out better if the dough had been half as thick. I wasn't happy
with it, but at least it made the hunger go away.

Damaeus

On Dec 1, 5:50*am, Damaeus > wrote:
> In news:rec.food.cooking, sf > posted on Tue, 30 Nov 2010
> 19:52:25 -0800 the following:
>
> > Try it Damaeus! *A thin, yeast raised pizza crust is very good. *Mmm.
> > I'm getting hungry for some home made pizza now.
>
> Mine turned out looking like this. *Pardon the color problems. *It's a
> cell phone image because my digital camera has a dead battery.
>
> http://home.earthlink.net/~damaeus/i...king/pizza.jpg
>
> I'm going to have to work with it a lot more to get the dough really thin..
> And as for yeasted dough, that's my normal way of doing it. *I'm just
> going for more of a crackery version. *I think the one pictured would have
> turned out better if the dough had been half as thick. *I wasn't happy
> with it, but at least it made the hunger go away.
>
> Damaeus

I make pizza with a yeast dough and I get a very nice thin crisp crust
by giving it a light bottom coat of olive oil and cooking it at 450 on
the lowest rack of my oven. Good luck, enjoy!

Cam

On Wed, 01 Dec 2010 04:50:42 -0600, Damaeus
> wrote:

> In news:rec.food.cooking, sf > posted on Tue, 30 Nov 2010
> 19:52:25 -0800 the following:
>
> > Try it Damaeus! A thin, yeast raised pizza crust is very good. Mmm.
> > I'm getting hungry for some home made pizza now.
>
> Mine turned out looking like this. Pardon the color problems. It's a
> cell phone image because my digital camera has a dead battery.
>
> http://home.earthlink.net/~damaeus/i...king/pizza.jpg
>
> I'm going to have to work with it a lot more to get the dough really thin.
> And as for yeasted dough, that's my normal way of doing it. I'm just
> going for more of a crackery version. I think the one pictured would have
> turned out better if the dough had been half as thick. I wasn't happy
> with it, but at least it made the hunger go away.
>
You're right about the crust, it's thicker than I'd like too. Next
time, let the dough rest a bit and then stretch it. But like you
discovered, no matter how many criticisms you have about your home
made pizza - it's always better than store bought (decent pizzerias
excepted). How did you get it so perfectly round?


--

Never trust a dog to watch your food.

In news:rec.food.cooking, sf > posted on Wed, 01 Dec 2010
08:16:23 -0800 the following:

> You're right about the crust, it's thicker than I'd like too. Next
> time, let the dough rest a bit and then stretch it. But like you
> discovered, no matter how many criticisms you have about your home
> made pizza - it's always better than store bought (decent pizzerias
> excepted).

Yes, I can't stand the taste of most frozen pizzas. I can actually enjoy
a Totinos more than a "fancier" brand of frozen pizza like DiGiorno's (sp)
or Freschetta. That's because with Totino's, I'm not expecting something
that tastes like pizza. Totino's doesn't even taste like pizza. It's
just some kind of imitation snack food, like what Velveeta is to real
cheese. Tony's is a little better than Totino's.

> How did you get it so perfectly round?

I used a heavy marble rolling pin to pinch the dough off at the edges of
the pan.

Damaeus

In news:rec.food.cooking, Cheryl > posted on 02 Dec
2010 01:01:35 GMT the following:

> On Wed 01 Dec 2010 05:50:42a, Damaeus wrote in rec.food.cooking
> >:
>
> > I'm going to have to work with it a lot more to get the dough
> > really thin. And as for yeasted dough, that's my normal way of
> > doing it. I'm just going for more of a crackery version. I
> > think the one pictured would have turned out better if the dough
> > had been half as thick. I wasn't happy with it, but at least it
> > made the hunger go away.
>
> I think it looks great!

LOL It looks great, but in the case of that one, looks can be deceiving.
The taste was great as far as the toppings and sauce go, but that is a
very thick and dense crust. I think I might actually like to get smaller
pizza pans. Smaller amounts of dough would be easier to roll out very
thin, and they wouldn't be so heavy that they'd easily tear.

And maybe someday I can get a tile like someone else suggested. Sorry, I
don't often look at the names of people I'm replying to unless I start
getting upset about something (lol). I just reply to what's written.

> Speaking of crispy cracker type pizza crust, I had a slice yesterday in
> Annapolis during lunch break at a seminar at a hotel there. The resty
> was Carpaccio Tuscan Kitchen / Wine Bar and the pizza at their 2-go spot
> was the best I've had in a long long time. From their PIZZA RUSTICA
> menu. I had their meat lovers but the plain cheese and the Margherita
> or the Caprese looked amazing, too. I highly recommmend this place for
> anyone visiting Annapolis or passing through, or even a special trip
> there. I'm going to have to plan another visit there just for dinner in
> their dining room.
>
> http://www.carpacciotuscankitchen.com/index.html

I'm pretty easy to please when it comes to pizza. There has to be
something pretty nasty on it to make me not like it, and to me, it's all
about the toppings. I don't care for eggplant, anchovies, shrimp,
broccoli or tuna on pizza. Some people think the Americanized pizza is
borning, but I'm great with hamburger meat, sausage, pepperoni, onions,
green peppers, fresh mushrooms, black olives (sliced, not slivered), and
mozzarella. When I used to eat at Cici's Pizza years ago, it was cheap
pizza, but I even liked their pizza that had spinach on it, and some kind
of white sauce. I guess maybe it was alfredo sauce.

One time I went to a local barbeque joint, got some smoked brisket
(sliced) and I came home and made a pizza out of it, using barbeque sauce
instead of tomato sauce. Next time I do that, I'm going to use the
brisket and saute some skinless sausage.

http://www.eckrich.com/public/images...f_skinless.jpg

They've got an Angus Beef skinless smoked sausage I want to try now.
Anyway, I think brisket and that kind of sausage would be great on pizza,
but I do want to saute the sausage to crisp the edges and corners. Cheddar
tends to burn rather easily so I'd mix about 75% mozzarella, 25% cheddar.

Damaeus

Damaeus wrote:

> Why do so many thin and crispy pizza crust recipes call for yeast?
> When I think of yeast, I think of soft and fluffy with an external
> crust, not thin and crackery as the one described at this site:

Simple: without yeast, you'd be rollin' out a chapati with tomato and mozz

--
ViLco
And the family stone

On Nov 30, 4:43*pm, Damaeus > wrote:
> Why do so many thin and crispy pizza crust recipes call for yeast? *When I
> think of yeast, I think of soft and fluffy with an external crust, not
> thin and crackery as the one described at this site:
>
> http://www.pizzamaking.com/thincrust.php
>
> Damaeus


Flavor - here's my recipe - I think the key to my crispy, tasty pizza
is the olive oil under the crust and also I brush it over the surface
of the dough before I put any toppings on.

In the past, for parties, I've prepared the dough, pressed onto the
pans, covered with a light towel, and let it sit, finishing this
portion in the morning, and then doing the topping and baking in the
evening. It can be a really good, thin, crispy crust, if done right.

Mom’s Pizza (Recipe from a Miami restaurant, c. 1950

1 pkg. dry yeast
1 tsp. lukewarm water
1 1/2 tsp. sugar
2 1/2 tsp. salt
1/2 C. shortening
2 C. boiling water
6 C. sifted flour

Soften yeast in 1 T. lukewarm (110 deg. F.) water. Put sugar, salt,
and shortening in bowl; add boiling water and stir until shortening is
melted. Cool to lukewarm and add yeast mixture, stirring well. Add
about half the sifted flour, beat thoroughly, and then gradually add
remaining flour. Divide dough into four portions; turn on to a
lightly floured board and roll out immediately and lightly. Put on
lightly greased (with olive oil) cookie sheets and let rise until
double.

To prepare and bake:

1/4 C. olive oil
3 C. chopped, peeled tomatoes (or use drained, canned, diced tomatoes,
or tomato paste)
1 C. grated Parmesan cheese
salt, pepper, cayenne or pizza flakes
1 or 2 cloves of garlic, diced
1 lb. Mozzarella cheese, thinly sliced
Oregano or Italian Seasoning, to taste

Prepare pizza bread dough. When rounds have risen to double, brush
surface lightly with oil. Cover dough with tomatoes. Sprinkle
Parmesan cheese over tomatoes and season well with salt, pepper,
cayenne and minced garlic. Arrange Mozzarella cheese over pies.
Sprinkle oregano lightly on top. Bake in hot oven (425 deg. F.) for
about 20 minutes. Serve hot in pie-shaped wedges.

(Note: Any toppings can be added after the Parmesan...)

In news:rec.food.cooking, Nancy2 > posted on Thu, 2
Dec 2010 14:12:50 -0800 (PST) the following:

> Prepare pizza bread dough. When rounds have risen to double, brush
> surface lightly with oil. Cover dough with tomatoes. Sprinkle
> Parmesan cheese over tomatoes and season well with salt, pepper,
> cayenne and minced garlic. Arrange Mozzarella cheese over pies.
> Sprinkle oregano lightly on top. Bake in hot oven (425 deg. F.) for
> about 20 minutes. Serve hot in pie-shaped wedges.

That reminds me that I should try stretching the dough with my hands
sometime. I usually just use the rolling pin because it works so well.

Damaeus