I've had several aspiring pizza-makers ask me if I have a thin pizza crust dough recipe.
I do and I don't.
The recipe is actually a list of a few don'ts.
You see, my basic pizza dough recipe, whether done by hand or with a stand mixer creates a dough that's quite easy to turn into a very thin pizza crust.
As long as the dough is soft and elastic, you should have no problem turning out a terrific thin pizza crust.
Just beware of the following obstacles to creating a thin crust:
Don't try to shape and stretch the dough while it's still cold, if you've kept in the fridge or are thawing a frozen batch.
Pizza dough is not as elastic when it's cold.
Don't expect this to be easy with a whole wheat dough. It just doesn't have the elasticity of regular unbleached flour pizza dough.
If you decide to give it a try, you might want to shift the whole-wheat-to-white flour ratio a little more towards white.
Letting the dough ferment in the fridge for a day may help a bit too.
Don't let the dough cold ferment more than a few days.
Letting dough sit in the fridge for a day or more before making your pizza can give the dough some nice subtleties and suppleness.
But if you go past a few days, the dough gets more fragile, which can make it hard to stretch thin without tearing.
And that's my Thin Pizza Crust Dough Recipe, such as it is.
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