Generic Chicago Thin Crust or V&N clone 11/16/2010

This second pizza was made out of the formula for one 14" pizza.  There was enough left over dough to make another pizza from the one dough.  I just reballed the dough and left it sit out at ambient room temperatures for another couple of 1 ½ hrs.

This one dough that two pizzas were made from was made yesterday and left to sit at ambient room temperatures of 72 degrees F  for 6 hrs.  In that time the dough was reballed two times.  I then put it into the refrigerator overnight because I thought the dough might overferment.  The first dough ball was left out at market today for another 5 hours.  The remainder of the dough, that was left over, was left at ambient room temperatures of around 78 degrees F.

Maybe Steve and I rolled out the dough to thin.  Since I don’t know how much the dough should have been rolled out, we just guessed, because we wanted to have the skin thin.  This dough was sticky, but when floured it did roll out well. The dough for both of these pizzas were docked.  I was trying to think how to go about baking a thin crust pizza and didn’t know whether to use a cutter pan, my perforated dark pan, or something else.  I decided to try the dark perforated pan for the first pie that was made and the first pie was then put on the stone after a while.  The second pie was baked only on the stone, but moved to the top oven after I thought the bottom wasn’t getting finished enough. Both methods seemed to work.

The taste of this crust was very good.  We left one slice cool down for about an 1 ½ hrs.  It then became softer.  We put that slice or part back into the oven and in a short while it became crisp again.

Norma