Comments on: Thin Crust Pizza Dough https://www.closetcooking.com/thin-crust-pizza-dough/ Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen. Sun, 13 Jan 2019 17:21:18 +0000 hourly 1 https://wordpress.org/?v=7.1.4 By: Richard Kloc https://www.closetcooking.com/thin-crust-pizza-dough/#comment-72786 Sun, 13 Jan 2019 17:21:18 +0000 https://www.closetcooking.com/2011/01/10/thin-crust-pizza-doug/#comment-72786 Love this recipe. Easy to make in a bread machine. Lite and thin crust.

]]> By: J. Davis https://www.closetcooking.com/thin-crust-pizza-dough/#comment-61773 Thu, 14 Jan 2016 23:43:35 +0000 https://www.closetcooking.com/2011/01/10/thin-crust-pizza-doug/#comment-61773 Thanks for keeping this posted…it sure helped!

]]> By: pizza franchise https://www.closetcooking.com/thin-crust-pizza-dough/#comment-56563 Fri, 17 Jan 2014 12:12:50 +0000 https://www.closetcooking.com/2011/01/10/thin-crust-pizza-doug/#comment-56563 Looks amazing gorgeous

]]> By: Anonymous https://www.closetcooking.com/thin-crust-pizza-dough/#comment-52013 Sat, 16 Mar 2013 18:48:24 +0000 https://www.closetcooking.com/2011/01/10/thin-crust-pizza-doug/#comment-52013 I might be late to the party, but have tried your thin crust dough a few times now (don't know if you have seen the other products – wine/vodka – but we call it "skinny girl pizza") anyways, for those suffering from dry crumbing dough, a couple of ideas (1) add one 1/2 T-sp of high gluten flour (2) coat with olive/veg oil before letting it rest, and (3) let it rest 24 hrs in the oven with the oven light on.

BTW, just for fun, I have put this dough thru my pasta maker ( on a variety of roller setting down to #2) and then spliced two pieces together to make a nice sized pizza! But still enjoy hand rolling 🙂

]]> By: Moira https://www.closetcooking.com/thin-crust-pizza-dough/#comment-50141 Fri, 30 Nov 2012 00:08:41 +0000 https://www.closetcooking.com/2011/01/10/thin-crust-pizza-doug/#comment-50141 Canned't we just find a perfect crust out of a can ? I'm a total failure at dough-making. LOL.

]]> By: Kevin https://www.closetcooking.com/thin-crust-pizza-dough/#comment-49616 Mon, 29 Oct 2012 23:19:52 +0000 https://www.closetcooking.com/2011/01/10/thin-crust-pizza-doug/#comment-49616 Anonymous: Not at all; let it rest on the counter for the 24 hours.

]]> By: Anonymous https://www.closetcooking.com/thin-crust-pizza-dough/#comment-49537 Mon, 22 Oct 2012 23:30:31 +0000 https://www.closetcooking.com/2011/01/10/thin-crust-pizza-doug/#comment-49537 Hi Kevin- this might be a stupid question, but where do you let it "rest" for 24 hours?? on the countertop or in the fridge??

]]> By: Kevin https://www.closetcooking.com/thin-crust-pizza-dough/#comment-40214 Thu, 17 Mar 2011 13:26:01 +0000 https://www.closetcooking.com/2011/01/10/thin-crust-pizza-doug/#comment-40214 Kevin: This dough is definitely a dry one but it should just hold together in a ball when you pull it out of the food processor and as it sits the moisture will spread out. By the time that you pull it out 24 hours later it should be a dough that you can roll. Some ideas: Try processing it a bit more in the food processor to make sure that the water is well distributed. You can try adding an extra tablespoon of water if absolutely needed. Make sure that when you are measuring the flour that it is light and fluffy rather than packed, you can sift it to make sure that it is. Are you at a high altitude? That can change baking parameters.

]]> By: Kevin https://www.closetcooking.com/thin-crust-pizza-dough/#comment-40186 Wed, 16 Mar 2011 12:44:55 +0000 https://www.closetcooking.com/2011/01/10/thin-crust-pizza-doug/#comment-40186 Love your blog BUT I tried this recipe 3 different times with disastrous results. Every time the dough turns out dry and crumbly – like a pile of dustballs. It won't hold together when I try to roll it out (after resting for 24 hours). Any ideas? Add more water?

]]> By: Kevin https://www.closetcooking.com/thin-crust-pizza-dough/#comment-40027 Tue, 08 Mar 2011 11:50:15 +0000 https://www.closetcooking.com/2011/01/10/thin-crust-pizza-doug/#comment-40027 Nicole: I don't think that I would try this recipe with regular whole wheat flour. If you have access to the white whole wheat flour, that might work but since I have not been able to find it, I have not tried it yet.

Anonymous: This is a very dry dough with a low water to flour ratio. I have tried mixing the dough by hand and I found that I needed to add a lot more water to
make it hold together and it did not give the same results.

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