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Absolutely. My go-to thin crust pizza dough is just a high hydration, lean baguette dough that's proofed overnight in the fridge. Just unbleached flour, salt,
by CarelessExpert 5y ago
Absolutely. My go-to thin crust pizza dough is just a high hydration, lean baguette dough that's proofed overnight in the fridge. Just unbleached flour, salt, yeast, and water.
- nate_meurer 5y agoHow do you roll your dough out?
- CarelessExpert 5y agoI hand stretch it and bake it at 550F on parchment (which stays under the pizza long enough to set the bottom but not so long it lights on fire...). The pros use a peel and corn meal but I'm too lazy for all that... ;) Because the dough is high hydration and proofs gently overnight, it comes out super relaxed and stretchy, so no roller is needed.
- nate_meurer 5y agoDo you stretch it on a countertop, or do you spin it?
- CarelessExpert 5y agoOn the countertop with a liberal dusting of flour. My process is basically as follows: The night before, prepare dough, divide into portions, place in individual ziploc bags with a bit of oil, and place in the fridge to proof overnight. Next day, a couple of hours prior to baking, remove the dough from the fridge and allow to warm to room temperature. Place a pizza stone in the oven and crank the thing to 550F to start heating. When making a pizza, remove the ball of dough from the bag, dust liberally with flour, then place on parchment, stretch to desired size, and top the pizza however you like. To load the oven, grab the parchment and slide the pizza onto the back of a sheet pan and deliver onto the stone. Bake for 5-7 minutes. At the 2-3 minute mark, open the oven and slide the parchment out from underneath the pizza. When it's done, I pull the pizza out onto the sheet pan and place on a cooling rack before serving (thereby preventing the bottom from getting soggy). Done right I get beautiful thin crust pizza with a nice, crisp, spotty brown bottom.
- nate_meurer 5y agoThank you!