Quote:
Originally Posted by Dartgod
I need a good thin crust dough recipe.
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See my recipe below, which is just Mark Bittman's recipe (if you want to bookmark it online).
I generally form 3 dough balls, which allows me to get the pizza thinner. I also, as someone else said, prebake the pizza on as high as my oven will go before adding ingredients for a few minutes. Bring back out, add ingredients, then put back in. The key to a crisp crust is super high heat.