Cover the dough with a damp cloth and let it rest for 15 minutes.
Lightly flour your work surface and one of your dough balls. Use your fingertips to gently press the dough into a flat disk, starting from the center and working your way out. Then, drape the dough over your knuckles and gently stretch it, letting gravity help you achieve a thin, even round.
. It provides the signature gritty, toasted base that prevents the dough from sticking and adds "snap" to every bite. The Bubbles
: 1.4 oz (approx. 3 tbsp) shortening or lard. Shortening is key for that "biscuit-like" tender-yet-crisp texture. For the Pan : Plenty of yellow cornmeal. Step-by-Step Instructions Midwest-style Thin Crust Pizza Reminiscent of Casey's or Rosatti's thin crust pizza. angelalynne.net Thin & Crusty Pizza Crust - No-knead & Baker's %s
240g (48%) – Keeps the dough stiff and manageable.
Divide the dough into balls. You can use them immediately, but for the best flavor, place them in oiled bags and let them cold ferment in the refrigerator for a few hours or overnight.