Comments on: Thin Crust Pizza

By: Lamb Supper Club: Flock-upy Wool-street

Lamb Supper Club: Flock-upy Wool-street — Wed, 23 Nov 2011 11:26:48 +0000

[...] am always a fan of making your pizza dough, since it is super easy if you have a food processor. However, they included some frozen pizza dough, so I gave that a shot and it turned out good. If [...]

By: Michal

Michal — Fri, 23 Sep 2011 09:50:47 +0000

Texture of the dough was excellent, but IMHO it is way too oily! Very nice descriptions though, the procedure works well.

By: Pizza dough and the great crust debate | Pizza Guide

Pizza dough and the great crust debate | Pizza Guide — Thu, 18 Aug 2011 11:11:33 +0000

[...] one pizza dough form, only one type of crust. Although it was probably quite tricky to manufacture thin crust trenchers, admittedly. Pizza dough and the great crust debate – image by [...]

By: jed

jed — Wed, 10 Aug 2011 03:25:46 +0000

This recipe was just what I was looking for.

Accidentally used bread flour, and didn’t let it rise very long. It was still excellent, thin, but not brittle, and a little brown on the bottom.

The parchment paper makes the dough easy to roll out and slide onto and off of the stone. What a great idea.

I plan on making this again this weekend, but I think I’ll follow the directions and use all purpose flour and let it rise in the refrigerator overnight.

Thanks for a great recipe.

By: Pizza Darurat « Mencoba nge-Blog Lagi

Pizza Darurat « Mencoba nge-Blog Lagi — Sat, 09 Jul 2011 15:17:05 +0000

[...] Lain kali, kalau tidak malas ngeluarin oven, boleh deh dicoba resep thin crust pizza-nya. [...]

By: Theresa

Theresa — Fri, 04 Mar 2011 22:27:19 +0000

I have been making this pizza crust recipe for over a year now and everyone who tries it begs for the recipe. This recipe has made me famous for my pizza making skills. It helps to have a great oven with a bake stone feature and definitely preheat for one hour. I make the recipe exactly as is. I don’t use the sauce recipe as I have my own. Most of the time I skip the tomato sauce and brush stop top roasted garlic and EEVO on top, layered with whole milk mozzarella, roma tomatoes, salt, feta cheese on the tomatoes, italian seasoning and garden grown basil leaves. To die for. OH…and a glass of wine.

By: rock

rock — Mon, 10 Jan 2011 15:13:01 +0000

I watched the video of the like that you gave of cooks illustrated they did not put honey.

By: 16 Pizza Dough Recipes: Tasty! : TipNut.com

16 Pizza Dough Recipes: Tasty! : TipNut.com — Sun, 18 Apr 2010 02:57:11 +0000

[...] Thin Crust Pizza Dough: You will end up a dough that has more flavor and is easier to work with if you let it rise overnight. If you are in a hurry you can up the instant yeast to 1 1/4 tsp and let the dough rise for an hour before rolling it out. Recipe found at Cookography. [...]

By: Esto es Pizza « Es la Cocina de Lolo 2.1

Esto es Pizza « Es la Cocina de Lolo 2.1 — Mon, 11 Jan 2010 15:49:08 +0000

[...] was a thin crust pepperoni pizza I based off the Thin Crust Pizza recipe I tried before and a recipe from Cook�??s Illustrated. The trick to getting a crispy crust is [...]

By: John

John — Fri, 27 Nov 2009 03:08:00 +0000

Hi, I think there is a typo in the amount of water:

Should I add all but 2 tbs of water and then subsequently if the dough is too dry that add 1 tsp at a time, and the dough may ultimately take up to 2 **tbs** of extra water;

*or* should I add all but 2 **tsp** of water and then subsequently if the dough is too dry then add 1 tsp and then add another 1tsp if needed.

Thanks, John
p.s. I made this recipe once already and it was great, but I can’t remember which of the above I did…

By: Banzai Bunny

Banzai Bunny — Sun, 08 Jun 2008 21:43:34 +0000

Oh, this *is* good. Baked on a stone at 500 degress for ten minutes and it comes out nice and crispy, but not dry. We rolled up the edge of the dough to make a lip to contain the sauce and stuff, and the outer crust was still nice, not cracker-like.

By: Neapolitan Pepperoni Pizza

Neapolitan Pepperoni Pizza — Sat, 03 May 2008 19:54:28 +0000

[...] was a lot better than pretty good though. It was a thin crust pepperoni pizza I based off the Thin Crust Pizza recipe I tried before and a recipe from Cook’s Illustrated. The trick to getting a crispy [...]

By: Nate

Nate — Fri, 15 Feb 2008 03:22:53 +0000

This is great information about the bread flour, thanks! You mentioned the baking stone, and I think that’s one of the most important ingredients. We use ours and bake at 425 degrees; the crusts are light and crispy. Thanks again!

By: Butternut Squash Pizza

Butternut Squash Pizza — Thu, 24 Jan 2008 14:22:02 +0000

[...] which we did. Of course. If you want to make your own dough too, use the dough recipe from the Thin Crust Pizza [...]

By: mags

mags — Sat, 29 Sep 2007 16:44:54 +0000

oohhh..it is now…12.44am, and I’m not supposed to have supper but this…this might just push me over the edge.