Really, Really Thin Crust Pizza

Like, 1/8-inch thin crust.

I like my crust thin. I’m too in love with the flavors of the toppings to end up with a thick, fluffy, bready crust, and I love finishing a few slices and then munching on the hard, crunchy, pizza bones that remain in your plate. They’re like crunchy bread sticks that contain the flavors of the oils from the cheese, olive oil, a little char on them.

The day before yesterday I made a single dough ball.

• 275 grams of Caputo Rinforzato flour
• 190 grams of hot tap water
• 1 tsp active dry yeast
• 1 tsp kosher salt

I didn’t proof the yeast. I put the flour in the bowl and poured the water, which was probably about 130° into the flour and started mixing it with a wooden spoon.

Once I did this it was cooled down enough to add in the yeast and the salt and I continued to mix it until it came together and then I started to need it by hand for just a few minutes.

I covered the bowl and tossed it into the fridge. I was going to make the pizza the next evening. However, I didn’t feel well last night and didn’t make the pizza. The do spent another night in the fridge.

I took the dough out earlier this afternoon, so it was about 36 hours in the fridge, roughly. Let it warm up up a bit. Then around 4:00, made the pizza.

It stretched easily and I could see the light through the stretched out dough. I stretched it thin enough that a few holes appeared, but I just pinched those to close them. As I maneuvered the dough over to the peel, it was still stretching under it’s own weight as I carried it.

Toppings:

• Shredded mozzerella
• Slivered onions
• Crushed and minced fresh garlic
• Some left over cooked bacon from breakfast, chopped up
• Extra virgin olive oil drizzled over the pie

Made on my pre-heated stone at my oven’s maximum temperature, which is 550°F.

When I took it out, I could tell that it was crispy like I rarely see. It didn’t bend as I let it slide from the peel to the aluminum tray.

It was a fairly consistent 1/8-inch thick under the topics. The outer crust as you can see raised up a bit, but remained under 1/2-inch. Every bite was crispy and tasty.

Tagged as: pizza, recipe, thin