Quote:
Originally Posted by Damaeus[_2_]
Most of the thin pizza crust recipes I see call for yeast to be included.
I wondered why. I have a recipe I use that works pretty well for a thin
crust, but it still has that characteristic "air bubbled" texture around
the rim, while I'm really after more of a "crackery" crust similar to
Pizza Hut's Thin and Crispy crust. Seems like yeast would work against
that effect.
Damaeus
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You can leave the Yeast in the dough but rest the dough overnight in the fridge, this will give the dough a good flavour. Then knock it back to remove all the air before making your pizza