3 replies to this topic

[robsauce]

Best thin crust pizza recipe out there. From his book, Bread Baker's Apprentice.https://www.101cookbooks.com/archives/001199.htmlPersonal modifications:I've used this recipe to make 2 cookie sheet sized thick-er-ish crusted pizzas with good results. 1/2 - 1 tbsp of drieg oregano in the dough is also a nice touch. If pressed for time, use warm (80F) water and proof all the dough for 2 hours in a bowl instead of individually overnight in the fridge. Divide dough, let rest/proof for another 20-30min and then proceed with shaping your crust. You won't get as much flavor in the crust but it does work if in a time crunch.

[Iraq Lobstah]

Ok I made the dough last night. However I didn't have any rapid rise yeast. I just used regular Fleishmans yeast instead. The proofing info is quiet lacking in the recipe... Do I need to take it out 4 hours b4 baking instead of 2?

[robsauce]

Out of the fridge and 2 hours on the counter to come to room temp is usually what I do.

[phalanxausage]

I like using his pain a l'ancienne for pizza crust even more than the pizza crust recipe. Seriously good shit.