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

In article >,
Damaeus > wrote:

> 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.

Nah, it's fine. Just bake it as soon as you've shaped it and it doesn't
rise.

Miche

--
Electricians do it in three phases

Damaeus wrote:
> 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

It *can* be done with risen dough, but you might want to look for a
non-yeasted pizza crust recipe. (maybe search for "St. Louis style"
pizza)

Bob

On Oct 23, 1:53*pm, zxcvbob > wrote:
> Damaeus wrote:
> > 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
>
> It *can* be done with risen dough, but you might want to look for a
> non-yeasted pizza crust recipe. *(maybe search for "St. Louis style"
> pizza)
>
> Bob

Hi

Try the pizza crust recipe on The Artisan (http://www.theartisan.net).
Once on the site click on The bread Page. About half way down you will
see Pizza, recipes etc.

If you want a really crisp crust you may want to explore the cracker
recipe(s), then use the recipe to make the dough that will subseqently
be used to make pizze.

Hope this helps

Jerry @ The Artisan
http://www.theartisan.net

In article >,
Damaeus > wrote:

> 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

If you want a crackery crust, roll it thin, dock it and bake it hot and
fast. Then top it and bake to cook the toppings.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog
Welcoming the arrival of Emma Kathryn on 10-22-09;
she is great-grand-niece/-nephew #8.

Damaeus > wrote:

> 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.

It is unlikely to be yeast. Pizza romana has a very thin, slightly
crispy crust, yet it is made with brewer's yeast in a traditional way,
i.e. letting the dough rise, etc. The dough mix of a pizza romana
contains some oil, which is not allowed in the dough of a pizza
napoletana (which has oil just as a part of the topping), for example.
Apparently, this contributes to making the pizza slightly crispy. Also,
once you have finished manipulating the pizza, stretching it and quickly
putting on the topping(s) being the last step, it should be baked at
once. Do not let it rest for any time at all. The oven should be very
hot indeed, which a typical home oven is not. Home ovens can only be
used for pizza approximations.

Victor

Reading from news:rec.food.cooking,
Melba's Jammin' > posted:

> In article >,
> Damaeus > wrote:
>
> > 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.
>
> If you want a crackery crust, roll it thin, dock it and bake it hot and
> fast. Then top it and bake to cook the toppings.

I actually find that it turns out best if I top it raw, bake it, cool it
in the fridge, then reheat it. The bottom gets really pleasant crispiness
to it, and like lasagna, pizza often tastes better the second day.

Damaeus

In article >,
Damaeus > wrote:

> to it, and like lasagna, pizza often tastes better the second day.

Lasagne might taste better the second day, and while pizza is edible,
I'd never say it tastes better the second day. JMO.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog
Welcoming the arrival of Emma Kathryn on 10-22-09;
she is great-grand-niece/-nephew #8.

On Fri, 23 Oct 2009 20:28:00 -0500, Melba's Jammin'
> wrote:

>In article >,
> Damaeus > wrote:
>
>> to it, and like lasagna, pizza often tastes better the second day.
>
>Lasagne might taste better the second day, and while pizza is edible,
>I'd never say it tastes better the second day. JMO.

Actually pizza tastes best cold, in the morning, standing in the open
door of the fridge when one has a hangover.
Or so I've heard.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 10/19

"koko" > wrote in message
...
> On Fri, 23 Oct 2009 20:28:00 -0500, Melba's Jammin'
> > wrote:
>
>>In article >,
>> Damaeus > wrote:
>>
>>> to it, and like lasagna, pizza often tastes better the second day.
>>
>>Lasagne might taste better the second day, and while pizza is edible,
>>I'd never say it tastes better the second day. JMO.
>
> Actually pizza tastes best cold, in the morning, standing in the open
> door of the fridge when one has a hangover.
> Or so I've heard.

I agree with this post.

On Oct 23, 2:47*pm, Melba's Jammin' >
wrote:
> In article >,
>
> *Damaeus > wrote:
> > 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
>
> If you want a crackery crust, roll it thin, dock it and bake it hot and
> fast. *Then top it and bake to cook the toppings.

I always get a cracker crust with yeast dough. I precook the toppings,
then I bake on a "stone," with the oven set as high as possible.

Melba's Jammin' wrote:

> In article >,
> Damaeus > wrote:
>
> > to it, and like lasagna, pizza often tastes better the second day.
> >
>
> Lasagne might taste better the second day, and while pizza is edible,
> I'd never say it tastes better the second day. JMO.

For best results, reheat the pizza in a skillet with a lid, on medium
heat.



Brian

--
Day 263 of the "no grouchy usenet posts" project

Reading from news:rec.food.cooking,
spamtrap1888 > posted:

> On Oct 23, 2:47+AKA-pm, Melba's Jammin' >
> wrote:
> > If you want a crackery crust, roll it thin, dock it and bake it hot and
> > fast. +AKA-Then top it and bake to cook the toppings.
>
> I always get a cracker crust with yeast dough. I precook the toppings,
> then I bake on a "stone," with the oven set as high as possible.

The "guidelines" for Pizza Hut (which were not followed at the last place
I worked) say that you should prepare thin dough at night before closing,
and then let it sit wrapped in a food-safe plastic bag (the same kind we
use for the trash cans) overnight, then roll it out the next morning.
Supposedly rolling it out so soon after kneading it results in a tougher
crust. So I haven't actually tried that method yet: just letting it sit
for about 12-15 hours before using it. The guy at Pizza Inn who I also
worked for did that, and his crust was always better than Pizza Hut's...it
was more "crackery", more brittle with a lighter crunch.

Damaeus

Reading from news:rec.food.cooking,
(Victor Sack) posted:

> It is unlikely to be yeast. Pizza romana has a very thin, slightly
> crispy crust, yet it is made with brewer's yeast in a traditional way,
> i.e. letting the dough rise, etc. The dough mix of a pizza romana
> contains some oil, which is not allowed in the dough of a pizza
> napoletana (which has oil just as a part of the topping), for example.
> Apparently, this contributes to making the pizza slightly crispy. Also,
> once you have finished manipulating the pizza, stretching it and quickly
> putting on the topping(s) being the last step, it should be baked at
> once. Do not let it rest for any time at all. The oven should be very
> hot indeed, which a typical home oven is not. Home ovens can only be
> used for pizza approximations.

The only thing that irritates me about baking pizza at home is trying to
brown the cheese on top. The cheese wants to try to brown around the
edges before the cheese in the middle even looks like it wants to brown at
all. And if I try to let the cheese brown in the middle, it'll be TOO
brown around the edge. I bake on the bottom oven rack, because baking in
the middle seems to make the crust not as done on the bottom. It's not
raw, by any means, but I like a bit of brownness on the bottom. Sometimes
I'll switch the broiler on and put the pizza on the top rack for about a
minute to try to get a few brown spots on top and sizzle away some of the
liquid that might accumulate from the onions and green peppers.

One thing I do want to do is start using some mozarella I shred myself
instead of using the shredded-in-the-bag kind. That stuff includes some
kind of anti-caking agent (cornstarch?) which makes the melted cheese a
bit dryer than what you'd get from a pizzera. Unfortunately the cheese
shredder attachment I got for the Kitchen-Aid stand mixer is screwed up.
The metal piece that goes between the shredder and the mixer somehow
became utterly stuck and I can't get it out. I bought the damned thing
because I was tired of breaking the shredders provided with food
processors, and I only got to use it about three or four times before IT
got messed up. I didn't think you could go wrong with a Kitchen Aid
attachment, but it certainly turned to hell with me.

If I ever get another stand mixer, I'm going to try to get one that's
better than a Kitchen-Aid, and with a bigger bowl. When you've got a
recipe that calls for even 6 cups of flour, this thing is just to small
and the engine seems too weak to handle it.

Damaeus

Damaeus

On Fri, 23 Oct 2009 12:37:14 -0500, Damaeus
> wrote:

>I'm really after more of a "crackery" crust similar to
>Pizza Hut's Thin and Crispy crust.

UGH! Why is that crud your gold standard?

>Seems like yeast would work against that effect.

I can only hope so.


--
I love cooking with wine.
Sometimes I even put it in the food.

Reading from news:rec.food.cooking,
sf > posted:

> On Fri, 23 Oct 2009 12:37:14 -0500, Damaeus
> > wrote:
>
> >I'm really after more of a "crackery" crust similar to
> >Pizza Hut's Thin and Crispy crust.
>
> UGH! Why is that crud your gold standard?

Because I like it. That it doesn't fit into your standard of what's good
is not my concern. I like a thin and crackery crust without "puffiness".
I don't care if New York and Chicago get splashes of sperm from
overly-proud New Yorkers and Chicagoans who think only their cities have
the best pizza. ****'em. I like Thin and Crispy. And when Pizza Hut
made their dough from premixed flour bags and warm water, it was good. The
frozen thin dough leaves some to be desired. I'd like to duplicate a
truly thin and truly crispy crust...dammit.

Damaeus

Damaeus > wrote in
:

> Reading from news:rec.food.cooking,
> sf > posted:
>
>> On Fri, 23 Oct 2009 12:37:14 -0500, Damaeus
>> > wrote:
>>
>> >I'm really after more of a "crackery" crust similar to
>> >Pizza Hut's Thin and Crispy crust.
>>
>> UGH! Why is that crud your gold standard?
>
> Because I like it. That it doesn't fit into your standard of what's
> good is not my concern. I like a thin and crackery crust without
> "puffiness". I don't care if New York and Chicago get splashes of
> sperm from overly-proud New Yorkers and Chicagoans who think only
> their cities have the best pizza. ****'em. I like Thin and Crispy.
> And when Pizza Hut made their dough from premixed flour bags and warm
> water, it was good. The frozen thin dough leaves some to be desired.
> I'd like to duplicate a truly thin and truly crispy crust...dammit.
>
> Damaeus


On a visit to NYC we tried Jon's Pizza (famous, according to research)
in the lower east side.

It WAS thin crust, but about the most tasteless pizza I ever had.
Combined with a $7 pitcher of beer! Between the pizza and beer I felt
gypped! (sp?)

Sis once took me to Ray's and it was infinitely better! Don't ask me
which Rays. I'm familiar with that controversy!

Andy
Middle o' the road pizza person

Damaeus wrote:
> Reading from news:rec.food.cooking,
> sf > posted:
>
>> On Fri, 23 Oct 2009 12:37:14 -0500, Damaeus
>> > wrote:
>>
>>> I'm really after more of a "crackery" crust similar to
>>> Pizza Hut's Thin and Crispy crust.
>> UGH! Why is that crud your gold standard?
>
> Because I like it. That it doesn't fit into your standard of what's good
> is not my concern. I like a thin and crackery crust without "puffiness".
> I don't care if New York and Chicago get splashes of sperm from
> overly-proud New Yorkers and Chicagoans who think only their cities have
> the best pizza. ****'em. I like Thin and Crispy. And when Pizza Hut
> made their dough from premixed flour bags and warm water, it was good. The
> frozen thin dough leaves some to be desired. I'd like to duplicate a
> truly thin and truly crispy crust...dammit.
>
> Damaeus
olive oil just a pinch of sugar at most a little yeast some water flour
( I use wholemeal self raising) and knead well
sit for an hour bowl covered and knead well roll and top into a 180c
oven for 10 minutes or so on a pre burnt oiled pan
develop to your taste from there
Sometimes 20 minutes in the freezer before the oven can flatten it more

On Oct 23, 10:29*pm, koko > wrote:
> On Fri, 23 Oct 2009 20:28:00 -0500, Melba's Jammin'
>
> > wrote:
> >In article >,
> > Damaeus > wrote:
>
> >> to it, and like lasagna, pizza often tastes better the second day.
>
> >Lasagne might taste better the second day, and while pizza is edible,
> >I'd never say it tastes better the second day. * JMO.
>
> Actually pizza tastes best cold, in the morning, standing in the open
> door of the fridge when one has a hangover.
> Or so I've heard.

That's good too, but one of my fave's is what I call "Wild Pizza"
which is pizza left in the delivery box on the table, left over from
the party the night before and not refrigerated. It's only viable that
next morning as you're cleaning up after the party last night. If you
don't eat it then, throw it away! But it's a nice treat to find while
you're cleaning up after the party! :-)

John Kuthe...

In article >,
Damaeus > wrote:

> Reading from news:rec.food.cooking,
> sf > posted:
>
> > On Fri, 23 Oct 2009 12:37:14 -0500, Damaeus
> > > wrote:
> >
> > >I'm really after more of a "crackery" crust similar to
> > >Pizza Hut's Thin and Crispy crust.
> >
> > UGH! Why is that crud your gold standard?
>
> Because I like it. That it doesn't fit into your standard of what's good
> is not my concern. I like a thin and crackery crust without "puffiness".
> I don't care if New York and Chicago get splashes of sperm from
> overly-proud New Yorkers and Chicagoans who think only their cities have
> the best pizza. ****'em. I like Thin and Crispy. And when Pizza Hut
> made their dough from premixed flour bags and warm water, it was good. The
> frozen thin dough leaves some to be desired. I'd like to duplicate a
> truly thin and truly crispy crust...dammit.

There's room for all sorts in this world. When our local pizza place
switched to premade crusts, we switched to a different pizza place.
Those things looked and tasted just like stale crackers. It was a long
time before we ate there again. We finally tried them again, and they
had switched back to making their own, so we switched back to eating
there.

I'm sure there's a way to make what you prefer. I suspect it's a
combination of little rising and pre-baking. It's not what I prefer so
I'm not of much help, but I'm sure it can be done.

--
Dan Abel
Petaluma, California USA

Reading from news:rec.food.cooking,
Andy > posted:

> On a visit to NYC we tried Jon's Pizza (famous, according to research)
> in the lower east side.
>
> It WAS thin crust, but about the most tasteless pizza I ever had.
> Combined with a $7 pitcher of beer! Between the pizza and beer I felt
> gypped! (sp?)

I think the lack of salt in any crust recipe can make otherwise good
toppings taste bland. In a recipe I use that calls for 2.5 cups of flour,
I put a full teaspoon or teaspoon and a half of salt. Hamburger meat gets
salted, too. It might raise the sodium level to that of chain pizza
parlors, but to me, it just tastes better with salt cooked into the
toppings and crust, but I don't like bland pizza that's been salted after
baking. Heh.

Speaking of all this, I'd like to find some Kitchen Aid attachment, or
some other contraption, that will make beef topping in the characteristic
"meat pellets". It's not that I think the fast food pizza joints have it
all figured out, but I like the idea of making the same mixture I use for
meatballs (or meatloaf, since my meatloaf is just a giant meatball made
into a loaf) and then run it through some kind of contraption that will
form small, uniformly-sized meat pellets.

Damaeus

Damaeus wrote:
> Reading from news:rec.food.cooking,
> sf > posted:
>
>> On Fri, 23 Oct 2009 12:37:14 -0500, Damaeus
>> > wrote:
>>
>>> I'm really after more of a "crackery" crust similar to
>>> Pizza Hut's Thin and Crispy crust.
>> UGH! Why is that crud your gold standard?
>
> Because I like it. That it doesn't fit into your standard of what's good
> is not my concern. I like a thin and crackery crust without "puffiness".
> I don't care if New York and Chicago get splashes of sperm from
> overly-proud New Yorkers and Chicagoans who think only their cities have
> the best pizza. ****'em. I like Thin and Crispy. And when Pizza Hut
> made their dough from premixed flour bags and warm water, it was good. The
> frozen thin dough leaves some to be desired. I'd like to duplicate a
> truly thin and truly crispy crust...dammit.
>
> Damaeus


Did you heed my suggestion to at least look at a "St Louis Style"
pizza recipe? Here's one:
<http://www.recipezaar.com/imos-pizza-recipe-st-louis-style-pizza-380004>

I would skip trying to duplicate the Provel cheese and just use
mozzarella or provolone (and without the liquid smoke.) You're
trying to duplicate the crust, not the whole Imo's pizza experience.

The sauce recipe looks pretty good. Canned or jarred pizza sauces
contain a lot of oil. I prefer to have a lot of tomatoes.
(Contadina "Italian Style" tomato paste already has garlic, spices,
and corn syrup added, so if you use it all you have to add is a
15-oz can of crushed tomatoes to thin it and cut the sweetness, and
a pinch of dried oregano)

Bob

On Oct 23, 10:51 pm, Damaeus > wrote:

> The only thing that irritates me about baking pizza at home is trying to
> brown the cheese on top. The cheese wants to try to brown around the
> edges before the cheese in the middle even looks like it wants to brown at
> all.


>
> One thing I do want to do is start using some mozarella I shred myself
> instead of using the shredded-in-the-bag kind.

Try slicing mozzarella instead of shredding it. Mine browns randomly
in the center, and that's what I do.

On Oct 24, 5:59 am, Damaeus > wrote:
> Reading from news:rec.food.cooking,
> sf > posted:
>
> > On Fri, 23 Oct 2009 12:37:14 -0500, Damaeus
> > > wrote:
>
> > >I'm really after more of a "crackery" crust similar to
> > >Pizza Hut's Thin and Crispy crust.
>
> > UGH! Why is that crud your gold standard?
>
> Because I like it. That it doesn't fit into your standard of what's good
> is not my concern. I like a thin and crackery crust without "puffiness".
> I don't care if New York and Chicago get splashes of sperm from
> overly-proud New Yorkers and Chicagoans who think only their cities have
> the best pizza. ****'em. I like Thin and Crispy. And when Pizza Hut
> made their dough from premixed flour bags and warm water, it was good. The
> frozen thin dough leaves some to be desired. I'd like to duplicate a
> truly thin and truly crispy crust...dammit.

Little Joe's on 63rd Street had a thin and crispy crust. They've moved
out to New Lenox and Tinley Park, and I haven't tried them. Nowadays
they also make pan and stuffed.

On 24 Oct 2009 05:21:28 GMT, "Default User" >
wrote:

>Melba's Jammin' wrote:
>
>> In article >,
>> Damaeus > wrote:
>>
>> > to it, and like lasagna, pizza often tastes better the second day.
>> >
>>
>> Lasagne might taste better the second day, and while pizza is edible,
>> I'd never say it tastes better the second day. JMO.
>
>For best results, reheat the pizza in a skillet with a lid, on medium
>heat.
>
>
>
>Brian

Who *are* you and what have you done with our food snob?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 24 Oct 2009 07:59:00 -0500, Damaeus
> wrote:

>Reading from news:rec.food.cooking,
>sf > posted:
>
>> On Fri, 23 Oct 2009 12:37:14 -0500, Damaeus
>> > wrote:
>>
>> >I'm really after more of a "crackery" crust similar to
>> >Pizza Hut's Thin and Crispy crust.
>>
>> UGH! Why is that crud your gold standard?
>
>Because I like it. That it doesn't fit into your standard of what's good
>is not my concern. I like a thin and crackery crust without "puffiness".
>I don't care if New York and Chicago get splashes of sperm from
>overly-proud New Yorkers and Chicagoans who think only their cities have
>the best pizza. ****'em. I like Thin and Crispy. And when Pizza Hut
>made their dough from premixed flour bags and warm water, it was good. The
>frozen thin dough leaves some to be desired. I'd like to duplicate a
>truly thin and truly crispy crust...dammit.
>
>Damaeus

It'll never happen. Your oven doesn't have a conveyor belt.

--
I love cooking with wine.
Sometimes I even put it in the food.

Damaeus wrote:

> The only thing that irritates me about baking pizza at home is
trying
> to brown the cheese on top. The cheese wants to try to brown
around
> the edges before the cheese in the middle even looks like it wants
to
> brown at all. And if I try to let the cheese brown in the middle,
> it'll be TOO brown around the edge. I bake on the bottom oven
rack,
> because baking in the middle seems to make the crust not as done
on
> the bottom. It's not raw, by any means, but I like a bit of
> brownness on the bottom. Sometimes I'll switch the broiler on and
> put the pizza on the top rack for about a minute to try to get a
few
> brown spots on top and sizzle away some of the liquid that might
> accumulate from the onions and green peppers.

That's exactly what I do: statr in the bottom of the oven and then
move it up to the top, close to the broiler, and it gets as browned
as I like.

> cheese a bit dryer than what you'd get from a pizzera.
Unfortunately
> the cheese shredder attachment I got for the Kitchen-Aid stand
mixer
> is screwed up. The metal piece that goes between the shredder and
the
> mixer somehow became utterly stuck and I can't get it out. I
bought
> the damned thing because I was tired of breaking the shredders
> provided with food processors, and I only got to use it about
three
> or four times before IT got messed up. I didn't think you could
go
> wrong with a Kitchen Aid attachment, but it certainly turned to
hell
> with me.

Just dice you mozzarella with a knife, you don't need it to be so
finely cut to require a food processor.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

Reading from news:rec.food.cooking,
zxcvbob > posted:

> Did you heed my suggestion to at least look at a "St Louis Style"
> pizza recipe? Here's one:
> <http://www.recipezaar.com/imos-pizza-recipe-st-louis-style-pizza-380004>

Yeah, I just haven't had a chance to try it yet. Thanks for the link. I'm
thinking about maybe trying it here in a few minutes since I'm getting
hungry.

> I would skip trying to duplicate the Provel cheese and just use
> mozzarella or provolone (and without the liquid smoke.) You're
> trying to duplicate the crust, not the whole Imo's pizza experience.
>
> The sauce recipe looks pretty good. Canned or jarred pizza sauces
> contain a lot of oil. I prefer to have a lot of tomatoes.
> (Contadina "Italian Style" tomato paste already has garlic, spices,
> and corn syrup added, so if you use it all you have to add is a
> 15-oz can of crushed tomatoes to thin it and cut the sweetness, and
> a pinch of dried oregano)

True. I just need/want a sauce that doesn't have a lot of wateriness to
it that would soak into the crust and make it soggy. I tried tomato paste
once, thinking I'd add two cans of water for each can of paste, but for
some odd reason, no matter how much water I added, it seemed to turn into
tomato jello very quickly. Maybe it was just a bad brand of paste.

Normally I just open a can of tomatoes, liquefy it in the blender, then
simmer to reduce and thicken it, maybe ad just a touch of cornstarch
slurry to prevent that absolute wateriness to come out of it and soak into
the crust.

Damaeus

Melba's Jammin' wrote:

>> to it, and like lasagna, pizza often tastes better the second
day.

> Lasagne might taste better the second day, and while pizza is
edible,
> I'd never say it tastes better the second day. JMO.

I agree, pizza is to be server just as it leaves the oven. And I
hate it when I'm conversating and my pizza gets cold, a very easy
thing if it's thin as in many pizzerias in northern Italy.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

Default User wrote:

> For best results, reheat the pizza in a skillet with a lid, on
medium
> heat.

The same thing that two pizzaioli told me. But I believe that this
method is better with thick pizza, with a thin one (about 2 mm
crust) you get better results by heating the oven broiler and the
baking pan very close to it until it too gets very hot, then put the
pizza on the pan and let it get high temp from both over and under
for a minute: almost identhical to when it got baked.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

Damaeus wrote:

> I don't care if New York and Chicago get splashes of
> sperm from overly-proud New Yorkers and Chicagoans who think only
> their cities have the best pizza. ****'em. I like Thin and
Crispy.

My same view on pizza.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

sf wrote:

>> I'd like to duplicate a truly thin and truly crispy
>> crust...dammit.

> It'll never happen. Your oven doesn't have a conveyor belt.

No need for conveyor belts, it just takes some technique. Almost
every pizzeria here makes 2mm thick pizza.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

Reading from news:rec.food.cooking,
zxcvbob > posted:

> Did you heed my suggestion to at least look at a "St Louis Style"
> pizza recipe? Here's one:
> <http://www.recipezaar.com/imos-pizza-recipe-st-louis-style-pizza-380004>
>
> I would skip trying to duplicate the Provel cheese and just use
> mozzarella or provolone (and without the liquid smoke.) You're
> trying to duplicate the crust, not the whole Imo's pizza experience.

Hey, I think this is it. I just made one. I got the right kind of
thinness, and the raw dough was easy to work with and didn't tear at all.
I had to use a little more water than the recipe called for, though. Also,
on a whim, I decided to try coating the countertop and marble rolling pin
with olive oil instead of cornmeal since it was kind of hard to roll out.
I never had a problem with it sticking to the countertop or the rolling
pin.

I'd roll it out some, flip it over and roll it again. It took quite some
time to get it big enough for a 15-16" pizza pan, but I got there
eventually and stretched it over the edges a little at the end and it
didn't tear at all.

I only used his recipe for the crust, not the sauce or toppings. I just
made a plain cheese pizza. Only thing is, the cheese was browning before
the crust was really done, so I'd say I should have baked it for a few
minutes to get the crust started well. But I can definitely see how this
would turn out, if done properly, to be a nice, crispy and thin crust. I'd
also add another half-teaspoon of salt to it. I might even put melted
butter into it instead of olive oil. I do that to another pizza crust
recipe with delightful results, as far as taste goes.

Thanks for the link.

> The sauce recipe looks pretty good. Canned or jarred pizza sauces
> contain a lot of oil. I prefer to have a lot of tomatoes.
> (Contadina "Italian Style" tomato paste already has garlic, spices,
> and corn syrup added, so if you use it all you have to add is a
> 15-oz can of crushed tomatoes to thin it and cut the sweetness, and
> a pinch of dried oregano)

Since I was in a hurry and didn't feel like destroying a kitchen that
already needs to be cleaned up, I just used canned Hunt's spaghetti sauce.
lol It still tastes good, and this was more of an experiment with crust
than an attempt at a gourmet pizza. For a first attempt, I'm happy with
the results. I just need to prebake the crust some. I bet when I heat up
the leftover pizza, it'll turn out even better.

Damaeus

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

On Sun, 25 Oct 2009 04:13:38 -0500, Damaeus
> wrote:

>True. I just need/want a sauce that doesn't have a lot of wateriness to
>it that would soak into the crust and make it soggy. I tried tomato paste
>once, thinking I'd add two cans of water for each can of paste, but for
>some odd reason, no matter how much water I added, it seemed to turn into
>tomato jello very quickly. Maybe it was just a bad brand of paste.
>
>Normally I just open a can of tomatoes, liquefy it in the blender, then
>simmer to reduce and thicken it, maybe ad just a touch of cornstarch
>slurry to prevent that absolute wateriness to come out of it and soak into
>the crust.

I've never had a problem just spreading some tomato paste directly
from the can on thinly and I prefer it over tomato sauce. Maybe
you're using too much.

Liquefied tomatoes make tomato sauce for me... the kind you put over
pasta or in lasagne.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 25 Oct 2009 11:29:29 +0100, "ViLco" >
wrote:

>sf wrote:
>
>>> I'd like to duplicate a truly thin and truly crispy
>>> crust...dammit.
>
>> It'll never happen. Your oven doesn't have a conveyor belt.
>
>No need for conveyor belts, it just takes some technique. Almost
>every pizzeria here makes 2mm thick pizza.

The places he's talking about use conveyor belts to pass the "pizza"
through an oven-like situation. I still say he's not going to
replicate that crud no matter how hard he tries.



--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 25 Oct 2009 05:43:44 -0500, Damaeus
> wrote:

> For a first attempt, I'm happy with
>the results. I just need to prebake the crust some. I bet when I heat up
>the leftover pizza, it'll turn out even better.

Here's another dough recipe for you to try.
http://joanneweir.com/recipes/pizza-...ker-bread.html

--
I love cooking with wine.
Sometimes I even put it in the food.

Reading from news:rec.food.cooking,
sf > posted:

> On Sun, 25 Oct 2009 05:43:44 -0500, Damaeus
> > wrote:
>
> > For a first attempt, I'm happy with
> >the results. I just need to prebake the crust some. I bet when I heat up
> >the leftover pizza, it'll turn out even better.
>
> Here's another dough recipe for you to try.
> http://joanneweir.com/recipes/pizza-...ker-bread.html

That one leaves out baking powder, which I'm assuming must give the other
recipe a little chance for crispness as opposed to turning into a brick.
Even the previous recipe wasn't quite as brittle as I would have liked,
but when I tried reheating a cooled slice, the result was pretty
satisfying under the toppings, but the rim was still a little too hard.
I'm thinking that maybe increasing the olive oil content or adding some
butter might result in a bit more brittleness.

As one who has knocked fillings out of his teeth, I'd like something
around the edge that's about as brittle as a saltine cracker.

Damaeus

Reading from news:rec.food.cooking,
sf > posted:

> On Sun, 25 Oct 2009 04:13:38 -0500, Damaeus
> > wrote:
>
> >Normally I just open a can of tomatoes, liquefy it in the blender, then
> >simmer to reduce and thicken it, maybe ad just a touch of cornstarch
> >slurry to prevent that absolute wateriness to come out of it and soak into
> >the crust.
>
> I've never had a problem just spreading some tomato paste directly
> from the can on thinly and I prefer it over tomato sauce.

Paste directly from the can? That sounds TOO thick. Sometimes I like to
open a can of the petite-diced tomatoes and mix in enough tomato paste to
thicken the watery part, then spread that around. That makes the sauce
texture something like you'd get from Pizza Inn.

> Maybe you're using too much.

I like a lot of sauce, which is why I try to reduce as much as I can, and
add a little cornstarch slurry to make it spreadable. Generally I don't
have a problem with it unless like one time, I accidentally spilled sauce
on the crust and just decided to go with it and see what became of it. IT
was VERY tasty, but it did get soggy in the middle, but not gooey, so
reheating in the oven it got back the crispiness level.

Damaeus

Reading from news:rec.food.cooking,
sf > posted:

> The places he's talking about use conveyor belts to pass the "pizza"
> through an oven-like situation. I still say he's not going to
> replicate that crud no matter how hard he tries.

I'll get it eventually. If I prebake a thin crust, I might be able to
duplicate it by baking at 500 degrees on the bottom oven rack, but using
the top burner instead of the bottom one. All the ovens I've used in the
past have not had the ability to actually have a temperature setting for
the top burner: it was just a broiler and that was it. The two ovens we
have now allow you to both set the temperature and select the burner you
want to use, too. So I can bake at 350 degrees using the top burner if I
want to. Baking at 500 while setting the pizza on the bottom rack might
be the way to go. Plus the thing about conveyor belt ovens is that they
also have fans to blow the heat around inside the oven. It's not like a
regular oven that has no air circulating in it.

We do have a microwave that doubles as a convection oven, but the pizza
pan is too big to fit inside. I'd have to get a smaller pan. Plus it
only goes up to 450 degrees.

Damaeus