Pizza Dough Thin Crust Pizza Recipe

Pizza dough question for experts please?

I like my pizza crust not thin and criispy like most, but thick and fluffy. What should i do/change to get this consistency? Which variable is the most important? Is it water temp for the yeast? Oven temp? Rising time for dough. sugar with the yeast (more/less), olive oil with the yeast(more/less), salt with the flour(more/less)? Maybe the flour..i use all-purpose... Maybe the wrong pan? What should i do to keep my crusts thicker? Here's the recipe i use below:
1)
.25 oz package active dry yeast
3/4 cup water ( I think i have the temp right)
1 teaspoon sugar
1 tablespoon olive olive
2)
Mix above when ready with 2 cups all-purpose flour and 1 teaspoon salt.
3) kneed until elastic
4) cover until double in volume in warm place
ooops, forgot to say i then roll, and bake until crust is slighty brown in 450 degress..thanks

There isn't just one issue.. One of your main problems is the way you are shaping the dough and letting it rise. With your recipe you should let the dough rise a couple of hours in bulk (this depends on how much yeast you used... some pizzerias use very very small amounts of yeast and bulk rise for 6-12 hours). At this point divide the dough and form them into individual dough balls for pizzas and let rise for at least an hour.

Don't roll the dough if you want to achieve a light and fluffy rim. Learn to shape by hand and don't press down on the rim -- leave the small outer rim undisturbed and stretch the dough to the desired size. When you roll you are forcing out all the little tiny air bubbles that you got from the rise time.. When the pizza bakes in the oven these bubbles fill with steam from the water in the dough and expand, causing a fluffier crust. Also, one more thing to try is using slightly less flour than you normally would to create a wetter dough... this will help produce more steam in the oven.

One last thing... use a pizza stone if you can, and preheat the oven for an hour on the highest temperature your oven will go (usually 500 or 550). The higher the initial blast of heat, the more puff you will get.

Here is a pic of the cross section of one of my pizzas to see what I mean:

http://farm1.static.flickr.com/135/358670588_76d68b96fc.jpg

If you have any more questions please feel free to email me.

Grilled Thin Crust Pizza


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