Thin and Crispy Pizza

We offer hand tossed pizza and are thinking about adding thin and crispy. Is anyone using frozen
shells or a dough sheeter? Not sure which is the best way to do this.

Thanks, :smiley:

doskocil makes a good frozen thin crust check with your distributor they should be able to get it

If you are already making your own dough, and hand tossing it, why would you want to buy a ready made dough for your thin and crispy pizza? Iโ€™m betting that you can use the same dough that you already have, just scale it lighter, say 9 to 10-ounces for a 12-inch thin and crispy crust. Hand tossing will always give you a thinner and more crispy finished crust than a sheeter/roller will, so stay with hand tossing.
If you are using a deck oven, bake right on the deck. A good temperature to start at is 525F. If your present dough formula contains sugar, it will work OK, but you will get a crispier crust if you delete the sugar from the formula (additionally, I donโ€™t like to see any eggs or milk in the dough formula either) because any of these will cause the crust to brown faster in the oven, reducing the baking time and overall crispiness.
Tom Lehmann/The Dough Doctor