|Pizza Crust (not much chile)|
A poster wrote:
That would really depend on what type of pizzaria you're refering to. I have been making pizza "often" for about 15 years and though the recipe has changed and varied somewhat, the main improvements (in the crust) have been due to things outside the actual recipe such kneading and rise time, good flour and using a well heated oven stone. For an 18" thinnish (NY-?) crust I start with 3/4 Cup warm water (~100F) and proof 2 teaspoons of active dry yeast w/ a pinch of sugar or honey. After the yeast becomes a sponge start adding flour 1/2 C at a time while mixing w/ a wooden spoon (add 1 tsp salt after the first cup - You can also add a tablespoon of good olive oil here but it definitely is not required. It will make you crust "breadier" so sometimes I do sometimes I don't add it.) When the dough starts to bind scrape out onto a board and knead adding flour until the dough is relatively stiff (there is no way I can describe this any better, sorry). You should knead no less the 10 mins. Cover the dough w/ bowl and let rise at least twice (1-2 hours) briefly kneading after each rise. Roll out onto a paddle covered w/ corn meal 10 mins after the last rise. After topping bake on a stone on the middle rack of your oven preheated to 450 (you need to let the stone preheat for at least 20 min - but if you have one you already know that).
The most common topping (aside from tomatoes and cheese ) I use is roasted chiles.
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