can someone advise me how to get pizza crust thinner? i work the dough & it just bounces back or rips. my pizzas are tarts!
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can someone advise me how to get pizza crust thinner? i work the dough & it just bounces back or rips. my pizzas are tarts!
7 Comments
Do try the pre-bake for a crispy crust. I only started doing that recently. It works wonderfully. And only takes a couple of mins. It basically seals the top of the dough..so your sauce doesn't make it soggy. But the best thing is once pre-baked--just a bit---you can decorate it and it slides off the peel with no jerking it about, deforming the crust and tossing out your toppings on the stone.
By the way, pizza dough freezes really well.
I bake my pizzas on parchment-lined sheet pans. And crank the oven as far as it will go. Preheat for a good half hour.
Good luck!
A thin crust is sometimes difficult to release from the peel...especially when you add toppings. Pre-bake the crust just bit, then add the toppings. This also keeps the sauce from making a soggy bottom crust. It will also keep it from bouncing back as it will start cooking the crust before it has a chance to creep back.
Some people dock the crust with a fork to prevent bubbles. I personally like the crunchy bubbles on a thin crust.