Originally Posted by
taylorc418
I'd given up hope on homemade pizza but this has inspired me once again. I like thin crust, and every time I make it, it comes out more doughy than crispy. It's almost a bread texture, and i end up wanting to cut some of it off. For being so close to Chicago, that's not the kind of pizza i'm trying to go for!
I share your pain. I hate thick pizza and getting it thin is a struggle. And if like me you don't have the room to do that tossing in the air stuff then I hope this helps.
Firstly, make the dough mix wetter than you feel comfortable with. Then, if you can use polenta to stretch the dough ball on - this also helps with the crispness. Thirdly, the dough behaves very strangely although it has a memory. It seems to say "OK, you've pulled me around a bit give me a rest."
So once you start stretching it after every stretch let it rest for a few minutes, then stretch again, then rest it - then again. It seems to allow you to stretch it more once it's rested. Try and avoid rolling if you can because you want long air bubbles.
Earlier I suggested a few ways of getting the heat underneath if you do not want to acquire one of the small pizza ovens. If your pocket and enthusiasm allows I
then this will really give you the temperature you need but I'm not certain they are sold in every country due to the very high temperature it reaches.
WARNING:
Pizza Divina and all the ovens for domestic use of the line “The Original” by G3 Ferrari are the sole ovens for household use that can reach the temperature of minimum 450°C, in the respect of any safety norm.
Good luck and report back.
Remember ...... you're not a real man until you can make a proper pizza.
