Feast Your Eyes: Homemade thin crust pizza

by Marisa McClellan, Posted Oct 30th 2008 @ 8:00AM

This delicious wedge of pizza comes from Amanda of Slow Like Honey. The crust recipe that she used as her base was Peter Reinhart's and came to her via a Daring Bakers' Challenge. Pictures like this one make me want to try my hand at pizza dough myself (although the last time I tried to make it from scratch, it was a total failure).

Amanda, I hope it was as delicious as it look. Thanks for adding your pick to the pool!

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Filed Under: Feast Your Eyes
Tags: daring bakers challenge, DaringBakersChallenge, feast your eyes, FeastYourEyes, homemade pizza, HomemadePizza

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Reader comments (Page 1 of 1)

10-30-2008 @12:09PM Rt said... Oh man, pizzas. I have made a few (actually several but for a brief period of time) and getting the crust thin and crispy is the challenge - I succeeded only once.

It's not that thicker, chewier crusts are bad, I just prefer something along the lines of a soda cracker (Saltine is one brand). But hey, I also like very little tomato sauce - none is ok with me. Other people feel there is no such thing as too much, different strokes.

The advantage of homemade is the variety of ingredients. Pizza can be another 'clean out the fridge' dish. Got nuthin' but hotdogs, some cheese, and veggies - it can work (it helps to be poor and hungry :).

My fundamental problem is I am lazy. I mean really,really lazy. Kneading dough isn't my thing. I only let it rise because I could rest while the dough does its thing :)

I recommend anyone who likes pizza to give it a try. I don't know how you managed to have a "total failure" Marisa, perhaps you are being too hard on yourself, but try again. Even if the crust isn't perfect you still have a yummy pizza. My favorite was a chicken with broccoli and an alfredo sauce - it may have been the best thing I have ever cooked (I do ok but some dishes I am very proud of).

Don't give up kid - wait until the mood is right and break out the flour :)
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10-30-2008 @4:11PM Misty said... Are you looking for a thin crispy dough, like Rt, or a puffy dough? If its the latter, I've been using the one from Mark Bittman's "How to Cook Everything Vegetarian" with great success. Its super easy, uses a food processor, and you don't have to knead it. I have the recipe posted on my blog here:

http://mischief-making.blogspot.com/2008/09/culinary-delights.html

That reminds me, I have to make more pizzas this weekend. My freezer stash is low. :)
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