| For hundreds of years pizza has been eaten by the | | | | Making delicious thin crust pizza dough takes a bit of |
| tons of people all around the world, but perhaps most | | | | know how along with just the right ingredients and |
| famously in the country of Italy, although, the ancient | | | | preparation tools. First, you'll need unbleached, |
| Greeks had their own version of this delicious dish | | | | all-purpose flour blended with a high-protein flour, |
| even before that. | | | | sometimes called pasta or semolina flour, which helps |
| Popular Types of Thin Crust Pizza | | | | to add some crunchy texture to the dough. |
| Characterized by a wide, thin and foldable crust, New | | | | The second important thing you will need is a pizza |
| York style is one of the most famous types of thin | | | | stone and a blazing hot oven. The pizza stone should |
| crust pizza dough in the United States today. Hand | | | | be preheated along with the oven and placed on the |
| tossed and usually as large as 18 inches in diameter, | | | | lowest rack of the oven. The stone will take about an |
| the New York style pizza is light on tomato sauce and | | | | hour before fully heated throughout. |
| heavy on seasonings like garlic powder, red chili | | | | Some thin crust pizza dough recipes call for a 425 |
| peppers, oregano, and a variety of cheeses. | | | | degree oven while others are as high as 500 degrees |
| Sicilian style, which can also use a thin crust, has the | | | | Fahrenheit. The hotter the oven, the crispier the crust |
| toppings baked right into the crust and is easily | | | | will be, and cooking times will obviously be shorter so |
| distinguished by its square shape. | | | | take care not to burn your pizza. |
| Chicago style thin crust pizza dough is another well | | | | In a 500 degree oven, thin crust pizza dough should be |
| known variation of pizza that is popular throughout the | | | | checked after three to four minutes. For an extra |
| Midwestern U.S. and baked completely flat instead of | | | | crispy crust, cook the dough for four minutes without |
| in a deep dish pan like the infamous and thick Chicago | | | | toppings, then spritz the dough with a mist of water |
| style pizza. The result of baking flat is a firm, crispy, | | | | before adding the toppings and cooking for another |
| crunchy crust but with a softy, doughy top. | | | | two minutes. |
| St. Louis style, a variation of Chicago style known | | | | To keep the pizza as thin and crispy as possible, |
| mostly in the states of Missouri and Illinois, also uses an | | | | precooking toppings will prevent the crust from |
| extremely thin crust in its recipe along with Provel | | | | becoming soggy. If you'll be using your own sauce |
| cheese instead of the traditional mozzarella. Provel | | | | made from canned or whole tomatoes, be sure to |
| cheese is rather popular in Missouri and is made with | | | | dice, crush, and drain them thoroughly before putting |
| provolone, Swiss, and cheddar. | | | | them on the dough. |
| Today, pizzerias all around the country sell their own | | | | Sauce should be thick to keep the crust from burning |
| versions of thin crust pizzas sold by both the pie and | | | | and don't use too many toppings that will weigh the |
| the slice to their hungry customers. | | | | pizza down, instead, try making smaller pizzas with |
| Making Perfect Thin Crust Pizza Dough | | | | different toppings to suit everyone's tastes. |