Bar-Style Thin Crust Pizzas ~ National Pizza Month Throwdown

[Stingerhook]

Sending my address.

 

[thirdeye]

Very good tutorial. Thanks again!! How large of a batch od dough have you made at one time to have extra crusts to freeze?

Good question..... You don't want to make a large batch.

The best way is to measure out the dry ingredients for each crust in separate containers, and set them aside. Have two pizza pans for baking.

Start with one crust, and when it goes into the oven, mix up the dough for the second and get it to the 'covered and resting' stage, then roll out and put it in a second pan for baking. It goes in the oven when the first crust comes out. Repeat the process in an assembly line kind of thing for all of the crusts you want to bake. Staging everything like this will produce a finished crust every 8 to 10 minutes.

The reason is the yeast and the rise time..... When you make crusts one at a time the dough does not have time to rise very much (which is what you want), because this is important to get the crust dialed in for crispness and the right chew.

 

[lunchman]

Awesome looking pies. I'm on my way if delivery isn't an option.