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hello everyone i just got back frm the dough doctors pizza schooland it was great i learnded a ton unfortunately i am now thinking that i want to serve a different type of pizza and i need help getting this new type of crust any feed back is greatly appreciated. (DOUGH DOCTOR HELP!).i origanally planned to do an authentic neopaliton pie but i have changed my mind. i recently got a job at a wood burning place im learning a lot but it changed my mind about what type of pizza i want to do at my place due to what im seeing customers want. i now think im gona to go with a deck oven. so i also want a slightly different pizza now. the pizza i am trying to get now i want to be as thin if not thinner than a neopaliton and really no crust. just a thin small crust so not to go over edges so it doesnt dirty the oven and require constant cleaning. any advise you have would be greatly appreciated i treat your advise as gold. if anyone could point me the way you go to create this dough it would be great. here are a few questions i thought to be helpful 1) what would be a possible technique to make a regular thin crust dough recipe come out lighter and fluffier 2) what flour would you suggest if i wanted a light, paper thin no thicker than a cracker crust to be cooked on a deck (would you suggest par baking?) 3)how does a softer flour like caputo or san felice react to a sheeter and do you think this would be best. 4) what brand and model sheeter and dough baller would you suggest . thank you everyone for the feed back