Super Ultra THIN crispy pizza crust?

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chueh

Senior Cook
Joined
Feb 9, 2009
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My husband and I both LOVE Dominos thin crust pizzas.

I got a pizza stone and used it, yet not happy with the crust.

So.. I bought a pizza STEEL. I love how my thin pizza crust, yet my husband doesn't, for it's not as thin or EASY/Crunchy as Dominos'.

Com'on, a homemade crust!!!! How thin can it be? I already made it so thin when rolling it out. I don't think I could make any thinner.

BUT what he said was true though. Dominos' is much crunchier and so easy to break them up, but mine is kind of HARD...........

So,, what ingredient do I need to get thin crunchy crust? Baking soda added to the dough???? Dominos' thin crust is more like Saltine cracker kind of crispy, but mine is more like regular crackers, if you know what I mean? Maybe I can just use a saltine crackers recipe instead of pizza dough's?

Thanks

Thanks,
 
pizza dough is best flour+water+yeast+smidge salt - I used a blend of semolina + KA bread flour.

olive oil is often used, and oil/fats keep/make the dough soft(er)
if it's thin and too brittle, try additional olive oil.


I use a stone. no probs - but my trick is to heat up the tomato (whatever)* so it goes on the crust hot, then toppings, then immediately into oven.


(whatever)" = = = I don't use pasta or pizza "sauces" as sold in the store. every year I cook down about a bushel of canner tomatoes into a semi-stewed state, freeze in quart bags.

so my 'pizza sauce' is more 'de-watered stewed tomatoes' - it is chunky and incredibly more fresh tasting than store bought ketchup in a big jar.


and, being hot on the crust, helps the pizza cook quicker.
when the pizza on the stone is done, it gets 'cooled' on a rack for 5 minutes. this prevents the 'still baking steam' from converting a crisp crust to a soggy crust.
when I cut it with a big knife, it 'snaps' - but it's not brittle, does not break apart, etc....
 
chuech, have you ever had MOD Pizza? If so, what do you think of their crust?

I believe your issue is more about the flour and/or recipe than the stone or steel. I once read that MOD uses King Arthur flour...but it wasn't clear is they use their "Pizza Flour" or their "Pizza Dough Mix". I use 00 flour. But, I like a chewy, thin crust. Not so much the crispy kind?
 
i gotta try MOD pizza. Never had it before.
Isn't 00 flour making dough more BREADY????
 
chueh said:
i gotta try MOD pizza. Never had it before.
Isn't 00 flour making dough more BREADY????
Click to expand...

00 Flour is for making the "traditional" Neapolitan pizza. It is our preferred pizza...at least for now! LOL. I/we do appreciate all kinds of pizza. Thin, thick, deep dish, Chicago, New York, Detroit...but what I like to make at home is Neapolitan. I can make it for lunch. Quick, easy, light...and fun! For us. Everyone is different. Experiment and find your personal favorite!

:chef:
 
dcSaute said:
pizza dough is best flour+water+yeast+smidge salt - I used a blend of semolina + KA bread flour.

olive oil is often used, and oil/fats keep/make the dough soft(er)
if it's thin and too brittle, try additional olive oil.


I use a stone. no probs - but my trick is to heat up the tomato (whatever)* so it goes on the crust hot, then toppings, then immediately into oven.


(whatever)" = = = I don't use pasta or pizza "sauces" as sold in the store. every year I cook down about a bushel of canner tomatoes into a semi-stewed state, freeze in quart bags.

so my 'pizza sauce' is more 'de-watered stewed tomatoes' - it is chunky and incredibly more fresh tasting than store bought ketchup in a big jar.


and, being hot on the crust, helps the pizza cook quicker.
when the pizza on the stone is done, it gets 'cooled' on a rack for 5 minutes. this prevents the 'still baking steam' from converting a crisp crust to a soggy crust.
when I cut it with a big knife, it 'snaps' - but it's not brittle, does not break apart, etc....
Click to expand...
Hmmm--l'll try that, heating the sauce before applying to the dough. As for de-watering tomatoes:
I line a colander and/or big strainer with large, restaurant-type paper coffee filters: they're about 12" in diameter. I dump tomatoes in and let 'em drain. No cooking needed. Complete/exact control over just how much water is removed. Works w/canned tomatoes too.
 
obillo said:
Hmmm--l'll try that, heating the sauce before applying to the dough. As for de-watering tomatoes:
I line a colander and/or big strainer with large, restaurant-type paper coffee filters: they're about 12" in diameter. I dump tomatoes in and let 'em drain. No cooking needed. Complete/exact control over just how much water is removed. Works w/canned tomatoes too.
Click to expand...
Hah! I thought I was the only one who used the filter trick. Glad to know there's at least one more. An added trick my wife taught me: buddy up with the produce guys so they'll tip you off when they're going to cull their tomatoes. You want the seriously over-ripe ones the put on desperation sale for a buck a bag. Ripe means sweet. Over-ripe means really sweet.
 
GotGarlic said:
I wouldn't use a cracker recipe [emoji16] Maybe try this.
https://www.seriouseats.com/crispy-bar-style-pizza-star-tavern-recipe
Click to expand...
Well I like Kenji's recipe, but I wanted to make pizza tonight and the recipe states the dough is better between 1-5 days, the longer the better. Anyone have a recipe to share for a quick pizza crust? Also I don't have rapid rise yeast on hand. Got everything else.

I was thinking of doing a Mediterranean style pizza with fresh mozz, parmesan, feta, chicken breast, shallot, kalamata olives, with fresh tomatoes and basil from the garden.
 
Jusa said:
Well I like Kenji's recipe, but I wanted to make pizza tonight and the recipe states the dough is better between 1-5 days, the longer the better. Anyone have a recipe to share for a quick pizza crust? Also I don't have rapid rise yeast on hand. Got everything else.

I was thinking of doing a Mediterranean style pizza with fresh mozz, parmesan, feta, chicken breast, shallot, kalamata olives, with fresh tomatoes and basil from the garden.
Click to expand...
Alright. It was good enough but not great. Dough probably needed to rise more...

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Welcome to the forum!

It looks good - what kind of yeast are you using? Even if using "active dry" yeast, you can get similar results - just dissolve the yeast in the liquid used, for maybe 15 minutes. And let it rise a little longer than the recipe recommends - this will help make up some for the different yeast. You'll have to experiment, or get the instant yeast. It's the most available now, and the cheapest, as well. And you don't need that yeast that says it's specifically for pizza dough - that is a little faster than regular instant yeast, but that's all.
 
pepperhead212 said:
Welcome to the forum!

It looks good - what kind of yeast are you using? Even if using "active dry" yeast, you can get similar results - just dissolve the yeast in the liquid used, for maybe 15 minutes. And let it rise a little longer than the recipe recommends - this will help make up some for the different yeast. You'll have to experiment, or get the instant yeast. It's the most available now, and the cheapest, as well. And you don't need that yeast that says it's specifically for pizza dough - that is a little faster than regular instant yeast, but that's all.
Click to expand...
Sorry, but I prefer long acting yeast. The extra time allows more flavor to develop. I just adjust the time if I'm using a recipe that calls for instant yeast, something which Jusa knows to do as she's an experienced cook, just new to this forum.

Long acting yeast and instant yeast are both available in similar amounts and the same prices at the groceries in my area.
 
So just reheated a piece of pizza for my "lunch" (we usually don't even have breakfast until after noon) and it came out crisp. I reheated at 450 for about 10 minutes. I think I just didn't bake my pizza at a high enough temp. Probably should have put it on the bottom rack, too. Live and learn I guess. Good thing is that when I made the dough I made enough for two pizzas and froze half of it so I can give this another whirl in a week or two.

Edited to add that I am going to look at some pizza ovens when they go on sale. I think that would solve my problem! Also wanted to note that I have 2 pizza stones, but haven't had much success with those, really. I used a metal pizza pan with holes in the bottom for the one I baked Saturday night.
 
Last edited:
I loved my stones for baking bread in the oven. Don't/didn't ever make pizza so can't comment on that aspect.

I used to leave the stones in the bottom of the oven. Retains heat, great stuff.
 
Jusa said:
So just reheated a piece of pizza for my "lunch" (we usually don't even have breakfast until after noon) and it came out crisp. I reheated at 450 for about 10 minutes. I think I just didn't bake my pizza at a high enough temp. Probably should have put it on the bottom rack, too. Live and learn I guess. Good thing is that when I made the dough I made enough for two pizzas and froze half of it so I can give this another whirl in a week or two.

Edited to add that I am going to look at some pizza ovens when they go on sale. I think that would solve my problem! Also wanted to note that I have 2 pizza stones, but haven't had much success with those, really. I used a metal pizza pan with holes in the bottom for the one I baked Saturday night.
Click to expand...
A pizza oven does make the process quicker...I have 2 of them. Ask me about them, if you like.

That said, it really is all about the flour and the temperature. And the hydration too. Do you/are your comfortable with throwing your pizza? If not, learn...it is intimidating, but really not hard. Although, there is an episode of "The Pizza Show" where the guy invented something that can help with super thin, super crispy pizza and no throwing needed. I'll find the Episode number if you want?
 
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