Thin crust pizza info

I make pizza at least every other week or so and I wanted to make a different type of crust. My other half likes thin crust and I wanted to try it but my dough recipe won't roll out that thin. I know to use high gluten flour and I also think there is a difference in how you handle the dough. Does anyone have a tried and true recipe for a thin or cracker crust and procedures?


know I had run across a website link to a pizza site on here somewhere but can no longer find it after searching for a while. Does anyone have any good links to active pizza forums?

 

Do you have their recipe?

 

Try using half high gluten and half all purpose flour. This will make the dough easier to roll out nice and thin. And don't load it up with too many toppings. The thinner the crust the less sauce, cheese and toppings the crust will be able to to handle before getting soggy.

 

bump...anyone have any good info?

 

most places with thin crust is a very simple recipe, our recipe at my old job was very similar to the job before, and both places were voted in top 10 in our respective cities.

50lbs flour, 1cup salt, half a cup of dry active yeast, 3 gallons of water (I think, i could very well be wrong, just eyeball it so its a good texture), and a 1/4 cup olive oil. Obviously your gonna make a smaller batch, but both recipes were about the same, except one place added three eggs. oil and eggs make it stretchy, so using that you can make it thin and stretch, but depending on the dough you can either do by hand, or require a roller.