How do you make a pizza with a thin crispy crust?

Question

There is a restaurant in my town that has a good New York style pizza and the crust is thin and crunchy. Is it about the oven or having the right recipe? I have been making pizzas at home in a normal home oven but the crust always rises. I try to roll out the dough as flat as I can. Does one need a specialized oven?

Answer 1

We use tortillas for the bases, so crispy on the outside and soft in the middle

Answer 2

Follow the recipe...Of course roll it thin then bake the crust directly on the rack about 5 minutes before you add toppings, flip it while it's in there. Put the toppings on the brownest side, then bake additional time after the toppings are added till  cheese is melted.

http://www.youtube.com/watch?v=0qH2YuhID...

I have made little individual pizzas using english muffins again toast them in oven a few minutes before topping then return to oven also.

http://images.google.com/imgres?imgurl=h...

Answer 3

If you put less yeast in it it might not rise as much.

Answer 4

I put pizza sauce, pepperonis, cheese, oregano, and pizza seasoning on a flat tortilla. Bake at 350 until the topping are browning.

It's very simple and thin crusted.

Answer 5

All the pizza places with thin crust use a pre-made crust. It's impossible to get it with regular pizza dough. Look around in your grocery store, they should have some kind of pre-made, thin pizza crust. Check foodnetwork.com. You might find a recipe for thin pizza crust on there.

Answer 6

Less space for crust, bake on open rack.

Answer 7

I would not mess with the recipe if I were you. When baking your pizza dough you have two things to consider: time and temperature. Back at the kitchen where I used to work, we had a crust option called "double dough". We didn't actually use extra dough to get the crust and inch and a half thick, but rather we cooked it slowly at a low temperature before we put all the sauce and toppings on it. This method should work the other way around. Try rolling out the dough nice and thin, put all the c**p you want on it, then cook the pizza at 425 to 450 degrees. The increased temperature should give the dough a lot less time to rise. Just be sure to keep an eye on it to avoid burning it.