This is exactly what I want when I crave thin crust.
Recipe:
360g Bread flour + 40g cold butter into food processor, pulse until crumbly.
Add:
90g ice water w/ 5g yeast dissolved then another 90g ice water with 7g salt dissolved. Process for 20-30 seconds.
Knead for 2 min or until smooth. Cover in bowl at room temp for 2hours.
Cut in half, roll into balls and rest for 20min
Roll out into 12 in pies, dock well.
Spray 2 parchment papers with nonstick, add generous layer of cornmeal.
Place crusts onto parchments and cold ferment uncovered 24 hours. Stacking them is easiest.
Heat oven to 550F
Thick sauce works best. I put down raw seasoned sausage then topped with low moisture mozz. And some oregano and salt on top
Place parchment directly on steel for about 10 min. (My parchment says its rated only to 450F i think but these were totally fine.)
I only waited for the oven to preheat, i did not wait for the steel to get any hotter.
I got the recipe from youtuber Brian Lagerstrom. I didnt know if we could post youtube links here or not.
My favorite Ive made so far.
by MrBulldops1738