Thin pizza crust

[JonnylikesJazz]

I've always wanted to make a good, crispy thin pizza crust and the other day I came up with a very good one so I just had to share!

It's very quick and no rising time required!

This was enough for about 4 delicious large sized crusts.

Ingredients:

-4 cups all purpose flour
-1 packet of 7 gram yeast
-1 1/2 tsp salt
-1 tsp black peppercorns
-1 tsp garlic salt
-1 tsp Paprika
-1 tsp Italian or Portuguese seasoning
-3 Tbsp sugar
-1 1/2 cups of boiling water

Method:

In a small bowl (big enough for the water amount), dissolve the yeast in the boiling water and put it in the fridge.
In a large bowl, combine the rest of your dry ingredients and mix well.
Let the "delicious" smelling sick yeast concoction sit in the fridge for about 20 minutes.

After removing it from the fridge, add it slowly to your dry ingredients whilst mixing/kneading.
Have more flour handy if needed.
Roll dough out in large thin pieces and place onto a pizza tray (Any good oven tray would do) Remember to use Spray and cook!
Preheat the oven to 180
Put some Olive oil onto the dough on the tray with a brush (not too much) and make some holes in the crust with a fork.
After the oven is preheated, put them in for about 5-10 minutes. When they are crispy, but not cooked completely,
Take your crust out and start basting them and add your desired topping, then pop them back into the oven till they are done... (Usually takes 10-20 minutes)

Enjoy!

 

[themank]

Sounds amazing!

 

[stoymigo]

I'll try it thx.

 

[ponder]

In a small bowl (big enough for the water amount), dissolve the yeast in the boiling water and put it in the fridge.

Let the "delicious" smelling sick yeast concoction sit in the fridge for about 20 minutes.

Nee boet that can't be right, boiling water is not good for yeast, you need tepid water.

Don't see the point of the yeast if you immediately use the dough and don;t allow it it to rise. Ideally you should leave the dough for 24hrs which changes it's flavour.

 

[Alfroogy]

Yeast dies at 60 degrees celsius or there about so boiling water is a no go, may as well not add yeast. Putting it in the fridge slows it down and may even make it go dormant, so again kinda counter-productive.

I would also let the dough mature for a minimum of 4 hours, but ideally 72. At least that's where I feel the sweet spot is. It gives the yeast ample time to convert the starch in the flour into glucose and alcohol. Your seasonings sound like they could make a nice flavoured base though

 

[satanboy]

Just buy the plain base at Woolworths, add own ingredients and bake for 20min at 200C.

 

[bwana]

Nee boet that can't be right, boiling water is not good for yeast, you need tepid water.

Don't see the point of the yeast if you immediately use the dough and don;t allow it it to rise. Ideally you should leave the dough for 24hrs which changes it's flavour.

Could be the dead yeast is the reason why the base is so thin?

 

[biometrics]

Just buy the plain base at Woolworths, add own ingredients and bake for 20min at 200C.

Woolies pizza is ready in 8-10 minutes at 200 degrees. I eat them a lot.

 

[ponder]

Could be the dead yeast is the reason why the base is so thin?

No yeast would yield the same result. base thickness is down to how hard you fight with the roller.

I must post my base and sauce recipe sometime, nice crispy base.

 

[Mila]

Just buy the plain base at Woolworths, add own ingredients and bake for 20min at 200C.

for a thinner option:

Bake for 5 minutes, add topping bake for 5-10 minutes.