This recipe attempts to re-create the once popular
"original thin" style pizza that Pizza Inn® was known for back in the
1970s and early 1980s.
Thin & Crispy Pizza Dough Secrets:
Stand mixer instructions: Pour 75% of the water and all of
the oil into the mixer bowl. In a second bowl, mix the yeast with the remaining
water and allow to proof for 5 minutes. In the mixer bowl, add the flour, salt,
sugar, and the yeast mixture. Mix on slow speed for 10 minutes. Note: Because
the dough is very dry, it will not form into a cohesive ball; rather it will be
loose and scrappy with some raw flour left unincorporated.
Food processor (Single Pizza) instructions: Place all of the
ingredients into the bowl of a food processor fitted with its steel cutting
blade. Process for approximately 30 seconds until everything is thoroughly
mixed and the dough resembles moist cornmeal. Empty contents onto a work
surface and, using your hands, press the mixture into a dough ball.
Rising: After proper mixing, the dough will be very stiff.
Place dough into a sealed bucket and allow to rise for a minimum of 9 hours at
room temperature. Dough can be held and used for up to 18 hours after the
initial 9 hour rise.
Sheeting: The dough must be sheeted into a cutter pan prior
to use. A rolling pin may be used in the absence of a dough sheeter. Please
note that the dough will be very stiff and will be difficult to roll by hand.
Sheet dough to approximately 1/16˝ thickness.
Pizza Preparation: Place sheeted dough over a lightly oiled
cutter pan, press into place, and dock. Use a rolling pin to trim off the
excess dough draping over the side of the cutter pan. Apply sauce, shredded
cheese, and toppings.
Baking Instructions: Bake in a preheated 475° F oven for
approximately 10 minutes until crust is crisp and golden brown.
FOR DOUGH INGREDIENTS AND SOME OTHER SCRETES CLICK HERE
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