okay guys. i've been trying to come up with my own thin crust pizza dough receipe to get the result i am searching for. I want crust to be crispy outside, but also chewy so i wouldn't have problems cutting it (no crumble). I want it also to get some air bubbles while baking.

So far i've been using this combination

300 g all purpose flour
200 g semolina (really helps with crispiness and tenderness)
~300 ml water
yest/salt/olive oil/sugar

I know that my biggest problem is the oven (250c max) and i have no pizza stone and no way of acquiring it, so i bake pizza on oiled sheet.
I heard that keeping the dough in the refrigerator overnight might help the texture. Also the wetter the dough, the better. What are your thoughts? what could i improve?

This post was edited by Wycka on Mar 4 2012 11:05am

Do you age your dough at all? I never make a pizza from scratch unless I age the dough at least overnight (12+ hours)
Still looks good though, once you get that perfect crisp, it'll make your pizzas 20x better

(picture from google)
no i never aged. What are the effects? Should i rise the dough after i refrigerate it? thanks for replying!

I posted my recipe over here.

Pizza stone.. Best choice for a nice crust.

Re-heat a leftover slice in a covered pan at low heat also works for me to create a nice crust.

already meantioned i have no stone and i have no chance of getting it.

no chance of getting it? where do you live, Iqaluit?

Also you should always rest your dough, ideally 24 hours in the fridge.... texture will be better.

This post was edited by hofx2 on Mar 6 2012 11:12am

i live in assholia

I find aging the dough a day or two just makes the dough puff the perfect amount and crisp perfectly if you're watching it. The outside would crust slightly faster and the inside would bake just enough to be fluffy and not gross and doughy
Give this a shot ASAP and post results!

What kind of pizza are you goign to make? A thin crust? :3 they're fucking delicious; I make a thin crust and top this on it:

- light pizza sauce
- stewed or diced tomatoes just on top of the sauce
- put the cheese on
- onions
- broccoli
- mushrooms
- spinach

You should give it a shot. lol

thanks i will try aging the dough
and yes i only make thin crust pizza. There is a pizza place near where i live and they make pizza so delicious it's heart breaking. I am trying to crack their secret
I am not really making the importance of toppings so that's what i am probably gonna put on:
homemade tomato sauce (conserves) + some bough tomato sauce to add some flavor
2 kinds of cheese
some sausage
maybe mushrooms.
i wish it was summer so i could use some stuff from my garden

p.s. should i rise pizza dough after i aged it?

This post was edited by Wycka on Mar 6 2012 02:43pm

i accidentally found a picture of pizza i am trying to make lol. This is perfect one