Forum Thin Pizza Base

I used the EDC pizza dough recipe and split it into 4 equal parts. Let it rise to double in size. Then rolled it to about 3mm - so it's still easy to handle, then hand stretched it out to reach the edges of my 30cm pizza tray (the metal ones with holes). We put the base on the pizza and put it in a hot oven for a few minutes before taking it out and topping it. We got really nice crispy pizzas this way. I'm finding the holey pizza trays work much better than the stone in an (electric) oven. I got good results with the stone in the (gas) BBQ. The holey trays are also a lot easier to handle than the pizza stone. But the stone's still good for naan bread.

What you are doing is about all you can. Rolling it to the thickness or thinness you want is the real point. If you also want it crisp. Put the pizza after it is rolled onto a piece of baking paper on a pan or sheet for handling. Put a pizza stone in the oven to get hot before you are ready to cook. I would suggest 10 minutes in the hot oven. Then after the toppings are on, slide the pizza on its paper off the pan and on to the hot stone. When it is cooked take the stone out of the oven. The paper will put out from under the cooked pizza and the stone will keep the pizza hot to serve. Just remember the stone is HOT Do not put on anything the heat will spoil like a wooden table.

enjoy

Hi,

I was wondering if anyone has any tips on making a thin pizza base? Atm i use the normal base but don't let it rise and roll it really thin but is there any other tips i can do to make it thin all the time?

Thanks