Thin crust pizza

[bowhnter]

It’s been kinda slow. Here is a homemade dough that I finally got good enough to make a decent cracker thin crust pizza.
It’s also the first time I’ve ever used raw sausage. I cooked this in the home oven at 500 on a preheated stone.
At least I have a baseline for improvements.

Sometimes I just really like a thin crust.

[GRailsback]

So did the raw sausage make it greasy? I short cook sausage when I make one. But I still use the chef boy arde pizza mix for the dough.

[bowhnter]

No, it sure didn’t.
The sausage I used was Johnsonville Italian sausage links. I used 2.

And we use chef boy arde on occasion, but not often.

We usually buy our local pizzeria dough balls, or pre made from Winco.

I do want to learn to make consistent dough myself though.

[GRailsback]

Did you have to take the Johnsonville out of the casing?

[bowhnter]

Yes, I do take it out and just break it up into sizes I know will get cooked.

[OldUsedParts]

If it tasted anything like it LOOKED then there's no doubt that it was AWESOME

[Sailor Kenshin]

Do you deliver?

[bowhnter]

Do you deliver?

Well, I won’t be out that way til next year, or maybe the year after!

[Norway Joe]

I'm in for a delivery too. Looks tasty.

Sent fra min SM-G988B via Tapatalk

[spacetrucker]

great looking pizza, on my sausage, I pre cook and place in small bags in the deep freeze, I also make my dough from scratch and keep the dough balls in the deep freezer. This makes for thaw and cook quick pizza, since a use a 72 hour double fermentation process for the dough to develop the flavor. Your crust is nice and thin which makes it a great pizza. Pizza is great in the kitchen oven, I wish kitchen ovens were affordable that would get up to 700 degrees...

[Zeeker]

Just a beautify looking pizza.

[bowhnter]

great looking pizza, on my sausage, I pre cook and place in small bags in the deep freeze, I also make my dough from scratch and keep the dough balls in the deep freezer. This makes for thaw and cook quick pizza, since a use a 72 hour double fermentation process for the dough to develop the flavor. Your crust is nice and thin which makes it a great pizza. Pizza is great in the kitchen oven, I wish kitchen ovens were affordable that would get up to 700 degrees...

Do you use different dough recipes for the different crusts you want?

I freeze the ones I buy, but want to experiment freezing my own too. Both thin and neopolitan

[spacetrucker]

Do you use different dough recipes for the different crusts you want?

I freeze the ones I buy, but want to experiment freezing my own too. Both thin and neopolitan

I use the same recipe for all the crusts, I just spread some of them thinner than others.
I have been using a 50-50 mix of King Authur bread flour and barton springs mill hard red winter wheat, this makes a very strong dough the average protein is about 15 plus percent. I have been bringing the water level down and currently am running a 55% hydration. Below is my recipe if you are interested in it. I use bakers % and two scales for measurement one for the light elements and one for the more heavy element. I have toyed with Neapolitan using 100% OO flour, but really prefer the 50-50 mix and the flavor the double fermentation provides. The dough is strong enough to be stretched to the cracker thin crust.

4 dough ball 55% 50-50 KABF-Barton springs mill (Buttler gold flour)

Grams
Flour(100%)---------------------1,071.73
Water(55%)----------------------589.45
Instant Dry Yeast (0.28%)-------3.0
Morton's Kosher Salt (1.75%)----18.76
Sugar (4.2%)--------------------45.01
Vegetable (Soybean) Oil (7.3%)--78.24
Total (168.53%, TF=0.12)--------1,806.19 (TF=thickness factor)
Single Ball (4 balls total)-----451.55

This is a 6 hour bulk ferment then a 2 day cold rise, followed by 6 hour ferment(at room temperature) then an additional cold rise of 2 days. Dough ball can be frozen.
bring a dough ball out and let come to room temp, about 4-5 hours.

[bowhnter]

Thanks ST

[tex_toby]

No, it sure didn’t.
The sausage I used was Johnsonville Italian sausage links. I used 2.

And we use chef boy arde on occasion, but not often.

We usually buy our local pizzeria dough balls, or pre made from Winco.

I do want to learn to make consistent dough myself though.

Where are you picking up the local dough balls? I always use the Trader Joes dough balls.