This might be as simple as "roll the crust really thin" but I find that
they still puff up. The question is he when we were in England, I
found that the ultra-thin, almost cracker-crisp crusts were much more to
my taste than what we get here, even on the thin-crust pizzas. How can
I make this at home?
thanks

In article >,
NCK > wrote:

> This might be as simple as "roll the crust really thin" but I find that
> they still puff up. The question is he when we were in England, I
> found that the ultra-thin, almost cracker-crisp crusts were much more to
> my taste than what we get here, even on the thin-crust pizzas. How can
> I make this at home?
> thanks

Try a quick bread instead of a yeast bread? :-)

Worked for me with proper rolling.
Oil based, not shortening based and use 2 parts cream of tartar to one
part baking soda in place of baking powder.

Pre-bake the crust and fork it well!!!!!!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

NCK said...

> This might be as simple as "roll the crust really thin" but I find that
> they still puff up. The question is he when we were in England, I
> found that the ultra-thin, almost cracker-crisp crusts were much more
to
> my taste than what we get here, even on the thin-crust pizzas. How can
> I make this at home?
> thanks


Use the Pepperidge Farm frozen puff pastry sheets (2 per box). After
thawing, roll one out thin on parchment paper, fold the edges over a
little for crust and go from there.

I made a thin crust pizza that was very thin crust. You have to prick the
center all over with a fork so it doesn't rise as much, put it in a
baking sheet and bake it at 420-450F. until golden crusted and melted
cheese and cooked toppings.

My next pizza, I'm going to pre-saute some of the toppings so everything
comes together at the same time, maybe.

I also brushed the whole pastry with a light coat of extra virgin olive
oil before I added the sauce, cheese and pizza fixings.

Good luck,

Andy

On Tue, 26 Sep 2006 12:40:50 -0500, NCK >
wrote:

>This might be as simple as "roll the crust really thin" but I find that
>they still puff up.

Oh, man I love a really thin, crispy bottomed crust with bubbles at
the edge and an occasional bubble in the interior! If you want a
Round Table pizza, order from them. They poke their crusts like pie
dough so nothing natural will happen. Round Table used to make
fantastic pizza, but I've hated it ever since they turned their back
on real pizza ovens and crossed over to the dark side of conveyor belt
baking.

sf wrote:
> On Tue, 26 Sep 2006 12:40:50 -0500, NCK >
> wrote:
>
>
>>This might be as simple as "roll the crust really thin" but I find that
>>they still puff up.
>
>
> Oh, man I love a really thin, crispy bottomed crust with bubbles at
> the edge and an occasional bubble in the interior! If you want a
> Round Table pizza, order from them. They poke their crusts like pie
> dough so nothing natural will happen. Round Table used to make
> fantastic pizza, but I've hated it ever since they turned their back
> on real pizza ovens and crossed over to the dark side of conveyor belt
> baking.
well, that's nice, but how does one achieve this at home?

NCK said...

> sf wrote:
>> On Tue, 26 Sep 2006 12:40:50 -0500, NCK >
>> wrote:
>>
>>
>>>This might be as simple as "roll the crust really thin" but I find
that
>>>they still puff up.
>>
>>
>> Oh, man I love a really thin, crispy bottomed crust with bubbles at
>> the edge and an occasional bubble in the interior! If you want a
>> Round Table pizza, order from them. They poke their crusts like pie
>> dough so nothing natural will happen. Round Table used to make
>> fantastic pizza, but I've hated it ever since they turned their back
>> on real pizza ovens and crossed over to the dark side of conveyor belt
>> baking.
> well, that's nice, but how does one achieve this at home?


Double-click me: >

Andy

sf wrote:
> On Tue, 26 Sep 2006 12:40:50 -0500, NCK >
> wrote:
>
>
>>This might be as simple as "roll the crust really thin" but I find that
>>they still puff up.
>
>
> Oh, man I love a really thin, crispy bottomed crust with bubbles at
> the edge and an occasional bubble in the interior! If you want a
> Round Table pizza, order from them. They poke their crusts like pie
> dough so nothing natural will happen. Round Table used to make
> fantastic pizza, but I've hated it ever since they turned their back
> on real pizza ovens and crossed over to the dark side of conveyor belt
> baking.
well, that's a nice thought, but could somebody answer the question?

On Sat, 30 Sep 2006 04:25:48 -0500, NCK >
wrote:

>sf wrote:
>> On Tue, 26 Sep 2006 12:40:50 -0500, NCK >
>> wrote:
>>
>>
>>>This might be as simple as "roll the crust really thin" but I find that
>>>they still puff up.
>>
>>
>> Oh, man I love a really thin, crispy bottomed crust with bubbles at
>> the edge and an occasional bubble in the interior! If you want a
>> Round Table pizza, order from them. They poke their crusts like pie
>> dough so nothing natural will happen. Round Table used to make
>> fantastic pizza, but I've hated it ever since they turned their back
>> on real pizza ovens and crossed over to the dark side of conveyor belt
>> baking.
>well, that's a nice thought, but could somebody answer the question?

You could have googled for it yourself.
http://www.pizzamaking.com/thincrust.php

O Man me wrote:
> NCK wrote:
>
> > This might be as simple as "roll the crust really thin" but I find that
> > they still puff up. The question is he when we were in England, I
> > found that the ultra-thin, almost cracker-crisp crusts were much more to
> > my taste than what we get here, even on the thin-crust pizzas. How can
> > I make this at home?
> > thanks
>
> Try a quick bread instead of a yeast bread? :-)

Aw... I was going to suggest matzo pizza too... interesting foodie web
site... scroll down to matzo pizza:
http://www.froststreet.net/archives/2004_04.html

Sheldon

Thanks for the non-response and sarcasm. I had not read this group in
about 5 years and used to post regularly, starting in 1995. Boy, has it
changed. It used to be a group of friendly, non-uptight people with a
sense of humour and infinite helpfulness. I guess, sooner or later, the
meanies take over anything good.
RIP rfc!

wrote:
> On Sat, 30 Sep 2006 04:25:48 -0500, NCK >
> wrote:
>
>
>>sf wrote:
>>
>>>On Tue, 26 Sep 2006 12:40:50 -0500, NCK >
>>>wrote:
>>>
>>>
>>>
>>>>This might be as simple as "roll the crust really thin" but I find that
>>>>they still puff up.
>>>
>>>
>>>Oh, man I love a really thin, crispy bottomed crust with bubbles at
>>>the edge and an occasional bubble in the interior! If you want a
>>>Round Table pizza, order from them. They poke their crusts like pie
>>>dough so nothing natural will happen. Round Table used to make
>>>fantastic pizza, but I've hated it ever since they turned their back
>>>on real pizza ovens and crossed over to the dark side of conveyor belt
>>>baking.
>>
>>well, that's a nice thought, but could somebody answer the question?
>
>
> You could have googled for it yourself.
> http://www.pizzamaking.com/thincrust.php

On Sat, 30 Sep 2006 20:23:18 -0500, NCK >
wrote:

>RIP rfc!

We will.

Oh pshaw, on Sat 30 Sep 2006 09:26:18p, sf meant to say...

> On Sat, 30 Sep 2006 20:23:18 -0500, NCK >
> wrote:
>
>>RIP rfc!
>
> We will.

As one of Maugham's characters once said, "Good riddance to bad garbage."

--
Wayne Boatwright
__________________________________________________

Cats don't correct your stories.

Wayne Boatwright wrote on 30 Sep 2006 in rec.food.cooking

> As one of Maugham's characters once said, "Good riddance to bad garbage."
>

Err,,,Good riddance to bad Rubbish.

Oh pshaw, on Sun 01 Oct 2006 03:41:39a, Mr Libido Incognito meant to say...

> Wayne Boatwright wrote on 30 Sep 2006 in rec.food.cooking
>
>> As one of Maugham's characters once said, "Good riddance to bad garbage."
>>
>
> Err,,,Good riddance to bad Rubbish.

Um, thanks, Alan.

--
Wayne Boatwright
__________________________________________________

Cats don't correct your stories.