I need a good thin crust dough recipe.

See my recipe below, which is just Mark Bittman's recipe (if you want to bookmark it online).

I generally form 3 dough balls, which allows me to get the pizza thinner. I also, as someone else said, prebake the pizza on as high as my oven will go before adding ingredients for a few minutes. Bring back out, add ingredients, then put back in. The key to a crisp crust is super high heat.

I'm a "kitchen sink" guy.

I like pepperoni, canadian bacon, and sausage with green peppers, onions, black olives, tomatoes (fresh or sun-dried), mozarella parmesan and feta cheese.

This is a 100% tits app recipe that I've been toying with the idea of trying to do in pizza form; I just can't decide if it would be too much in those quantities.

Also, I've been thinking about a jamon serrano/date or fig (I'd go with quince but they're just too hard/irratic to locate in non-paste form) /manchego thing as well.

how do those pizza stones work? they make good pizza?

They are part gimmick part good tool. I like ours, but the key is preheating them. When people buy them and follow the directions which involves preheating the stone it gives you nice crust. You can get similar results with a good metal pizza pan though in my opinion.

We do pizza night on Fridays. I think I've done every variation of crust, sauce and toppings imagineable.

Of all the things that make a difference it's whole milk mozarella. Not the gooey bland fresh stuff, but the moz that comes in a block. It's kind of hard to find, but look in the deli at the grocery store. The part skim milk stuff is just aweful and that's about all you can find. I also blend some provolone and cheddar with it.

Pretty much this.

I used to have one and it worked fine for what it was, but I decided to downsize and simplify and just couldn't justify keeping it (along with a lot of other mono-purpose kitchen gagdgets).

That's why I switched to the inverted cast iron method.

The "gooey bland fresh stuff" makes GREAT pizza, FWIW.

I read somewhere that you need to preheat it for like an hour. My own experiences say that's true, too.

4 million Neapolitans and the creation of modern pizza can't be wrong.

the wife and I have a gourmet pizza book we got 20 years ago when we got married. We make the dough from the recipes and make different pizzas. My favorite is very thin crust with grated garlic, basil, olive oil, some tomato slices, and grated parmagiano.

FWIW, we have a fireplace in the kitchen that we rarely use because there is another one in the living room very close to the kitchen. I have a plan to have it converted to a brick oven. I'd love to do wood burning oven pizzas in it.

Speaking of gooey, fresh cheese...

Goat cheese makes great pizza too...

:drool:

That's why I've been thinking about doing those two variations I mentioned above.

I think the tart conversion just needs the goat cheese melted with some cream to make a sauce to thin out the onion/caper/anchovy flavors a bit. That's shitload of flavor packed into a small area in the tart version and I think it would just be too much in a pizza.

I'm also thinking some toasted pine nuts could be a good addition to the serrano/fruit/manchego combo...

This may be a Dr. Frankenstien's pizza kitchen weekend...because I need an excuse to drink wine all weekend.

:hmmm: