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A very simple recipe for a thin cracker crust pizza dough!
Mexican Style Pizza: http://youtu.be/eoajlk_KLPo
Recipe:
Flour: 3 1⁄2 Cup (56 tbs)
Warm water: 3⁄4 Cup (12 tbs)
Vegetable oil: 1 Tablespoon
Dry active yeast :1 1⁄2 Teaspoon
Sugar: 1 1⁄2 Teaspoon
Salt: 1 Teaspoon
Video Rating: 4 / 5
A little hint. The yeast, the sugar and some of the water should be mixed
separately, because the salt blocks the yeast activation. Only after the
yeast is activated, it should be added to the flour with the salt.
The only suggestion that I would make would be to use bread flour, because
it has a higher protein content than all-purpose flour, which allows for
more gluten creation.
thanks for the docker tip.. :-)
Looks great!
All-purpose flour contains the least amount of gluten: because it has no
additives – like extra gluten
Aha! The mystery of the cracker holes. Now I get it lol thanks Greg
you DoughDockerDude! thanks for the dough lesson…
Lol Rus yes it’s your fault! You both cook too well 🙂
Lol sure is!
I have to make this, great work there bro!!!!
Nice work Greg!
I am going to give this dough a try this weekend.
Thank you Jeff. I love a nice thin crispy crust!
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