The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Sue writes:

Hello Albert,

Everytime I make a pizza the crust is too thick. If I try to stretch the pizza dough or toss the pizza dough, I make holes in it so I end up rolling the pizza dough. And I can never roll the pizza dough thin enough so I end up with a thick crust.

How do I make a New York Style thin crust pizza? Do I cut the receipe in half? I am buying the pizza dough from Trader Joes. I have never made the dough from scratch.

Please share your pizza dough secrets with me.

My response:

Great question, Sue.

I would try cutting the amount of dough you use in half. I recommend you try to stretch the dough by hand to make it thinner.

Try to stretch it with your fingers. While you cretainly can use a rolling pin, I do not recommend it.

You need to try to stretch out the dough, and then let it relax a bit and try it again. You need to be somewhat patient with the dough, especially if it srpings back.

If the pizza is still to think I would cut the dough in thirds or fourths.

Also I recommend that you try to make your odugh from scratch. You may amaze yourself, Sue.

You can find a good dough recipe, right here:
http://pizzatherapy.com/sq.htm

Also check out the threads in this forum for more tips on working your
dough.

Any feedback from other forum members is appreciated.

Comments, please?

thanks in advance,

albert
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"Pizza on Earth...Good Will to All!"
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[dfandreatta]

Sue:

You will never solve the problem if you keep using the same dough. You have no idea of the ingredients or proportions of ingredients.

As Albert said, try making your own. If you're not up for that, try at least two different brands of dough. I think you'll find a difference in how each performs.
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"Papa Don"
Apollo Beach, Florida