Sunday, 8 January 2012

Crunchy Thin Pizza Crust





I was on sick leave last Wednesday because I had migraine and nausea.  But I wanted pizza with a crunchy and stonger flavored pizza crust.  I've been craving for that even the night before so I decided to make one since Frederick was lazy to do it.

I fermented the pizza dough for 7 hours.  I  initially planned to ferment the dough for  8 hours but I really can't wait an hour longer :-)

     CRUNCHY THIN PIZZA CRUST




 Ingredients: 



Baker's PercentageWeight in Grams
(%)(g.)
Bread Flour100%200
Instant Yeast (Le-Saf)1%2
Granulated Sugar10%20
Salt1%2
Vegetable Oil5%10
Water60%120
Total Dough Weight354

Baking procedure:

Yield : two 9″-inch diameter thin pizza crust


Mixing Method: Straight dough


Fermentation time:  7 to 8 hours
Proofing time : none


Baking : par-bake at 200 degrees celsius for 5 minutes




1. Mix all dry ingredients.

2. Mixing Method:
2a.Using a stand alone bread mixer with the dough hook: mix all the ingredients (dry, oil, and water) use slow speed (#1) for a minute. Then mix to medium speed. Make sure that the dough is not hot (not over 40degrees Celsius)

- Mix the dough until the gluten is developed. To check if gluten is developed, take out a piece of the dough, stretch it out, if a plastic-like appears in the middle and that it doesn’t easily break, then the gluten is well developed. Just make sure that the dough is not hot or not more than 40degrees Celsius.

2b. Using a bread machine : mix the ingredients in the following order, water, oil (or other melted fat), and then the dry ingredients. Press the “dough only” function. Mix until gluten is developed.

2c. By hand : Make a well in the center of the dry ingredients and gradually pour the water and oil.  Mix with your hands to form a soft dough.  Knead on a floured surface until the dough is smooth and elastic (for 10 minutes)

3.Form the dough into a ball, place in an oiled bowl and cover with plastic. Leave in a warm place and allow to rise and ferment for 7 to 8 hours

4. Transfer the dough on a lightly floured surface and cut it in 2 equal pieces.  Rest for 10 minutes
5. Roll out and then flatten cut dough with a rolling pin. If you are using a
round pizza platter, form a round flat dough. If rectangular, then for a rectangular flat dough. The flattened dough should be very thin.

6. Grease pizza pan with olive oil.  Place flattened dough on a greased pizza pan.

7. Preheat oven and par-bake the pizza at 200 degrees Celsius for 5 minutes


8. Cover with your desired sauce and/or toppings then bake again

Now I can't think of any toppings :-(  so I let my husband Frederick decide what toppings to put.  Check our  Hawaiian Pizza II - Thin Crust




Yields two 9″-inch diameter.  Each crust can be sliced into 8. Here’s the estimated Nutritional values for a slice of pizza crust based on the ingredients used.

Calories :  55 kcal
Total Fat:   0.91 g.
Cholesterol :  0 mg.
Saturated fat :  0.15 g.
Protein :  1.63 g
Trans fat  :  0.0 g.
Sodium : 50 g.
Dietary fiber :  0.38 g.
Carbohydrate : 10.63 g.
Sugar  : 1.38 g.


 © Fresha-licious (07January2012)

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