Cindy Hamilton wrote:
>
> Gary wrote:
> > I don't even know how to make a thin crust. Skip the yeast? Or use very
> > little yeast???
>
> Stretch it out thinner. If you've got good gluten formation, you
> can get it translucent (although I usually don't go that thin).
>
> It was hard finding information that wasn't a video, but here's
> one with three photographs:
>
> <http://www.finecooking.com/item/66780/three-ways-to-stretch-pizza-dough>
>
> I generally use the method shown in the center picture. (I discovered
> that if you click on the little picture, it expands and you get some
> additional explanatory text.)
>
> My favorite dough recipe has an overnight rise in the refrigerator,
> so I never make pizza on a whim.

Thanks for that info, Cindy. I've never done an overnight rise. My
recipe does say it's for 2 crusts but I always use it for one thick
one. I'll make it, then within an hour it goes in the oven with all
the toppings. Very good turnout but it's always a medium-thick crust.

I do like homemade pizza and I often experiment. IMO, no pizza is a bad
one. :-)