I bought already made pizza dough and I spread it out as thin as I could and when I cooked it, it still ended up pretty thick. I want it to be like New York style next time I make it, how do I do that?|||A slice of New York-style pizza is characterized by having a puffy, bread-like, outer crust which quickly tapers down to a very thin, crisp middle. The crust is usually dark brown and somewhat charred in appearance. No pans are used in the cooking process, rather the pizza is assembled on a pizza peel and then placed directly on the oven deck to cook. In order to simulate the deck of a commercial pizza oven, you should purchase a pizza stone (or unglazed quarry tiles) to allow you to cook the pizza without using a pan. The hot stone draws moisture out of the crust which allows it to become crisp on the outside while remaining bread-like on the inside. Pizza stones are widely available and somewhat expensive. Better (and cheaper) are unglazed quarry tiles. Quarry tiles can be found wherever ceramic floor tiles are sold. 3/8 to 1/2-inch thick tiles will suffice. I use Daltile Red Blaze Q40 unglazed quarry tiles in my oven. I was able to purchase a whole case of quarry tiles--enough for four or five ovens--for a fraction of the price of a single store-bought pizza stone (the extra tiles are handy in case one breaks.) If you decide to go with quarry tiles, just make certain that the tiles you choose are unglazed and are made of only natural red clay (i.e., be sure that no harmful chemicals were used in the manufacturing process.) Place the stone/tiles on the lowest oven rack. --------------------------------------鈥?br> Dough Recipe 3陆 cups (16 ounces) high-gluten flour 9 ounces warm water 1 tablespoon classico olive oil 1 teaspoon instant yeast 戮 teaspoon salt --------------------------------------鈥?br> In a stand mixer (e.g., KitchenAid) fitted with the paddle attachment, mix on low speed until ingredients come together and form a scrappy dough. Add olive oil and mix for a few seconds longer until it's incorporated into the dough. Switch to the dough hook attachment and set mixer to medium speed. Allow mixer to knead the dough for a full 15 minutes at which time it should pass a windowpane test. Place dough in a large oiled bowl and cover tightly with plastic wrap. Place dough in the refrigerator for 24 hours. --------------------------------------鈥?br> Pizza Sauce 28 oz. can whole peeled tomatoes (Redpack brand preferred) 1 clove garlic, minced 1 teaspoon dried oregano flakes --------------------------------------鈥?br> Puree the tomatoes, garlic, and oregano in a blender. Pour into a saucepan and simmer over low heat for 30 minutes (do not boil). When ready to make pizza, remove dough from refrigerator and allow to warm to room temperature. Preheat your oven (with pizza stone) to 550掳F one hour prior to making pizza. Turn out the dough onto a floured work surface. Press the dough into a flat, round disc. Use your fingers or the palm of your hand to press the dough out thin, leaving an outside raised edge. Place the dough over your fists and begin stretching it into a large circle. Place the dough on a pizza peel which was been dusted with flour, cornmeal, or semolina flour. Add your sauce, toppings, and cheese (perform this step rather quickly so that the dough will not have time to stick to the peel). Transfer the pizza to the oven and bake until the crust is dark brown and somewhat charred. Remove from the oven and place on a cooling rack for 5 minutes. Transfer to a serving pan and slice. TIP: A pizza peel is a bit tricky to use at first, but you'll soon get the hang of it! First, it is important to have a good dusting of cornmeal on the peel which keeps the dough from sticking and greatly helps the pizza in sliding off. Before you attempt to transfer the pizza into the oven, hold the peel level and in front of you. Quickly jerk the peel back and forth a few times to loosen the pizza; you'll see the pizza start to slide around a bit. Once it is loose and you are confident that it is not sticking to the peel, place the peel at the very back of the oven, hold the handle at an upward angle, and make a series of short, quick backwards jerks letting the pizza slide off and onto the pizza stone. Some people forget to loosen the pizza and, even worse, try to make one huge backwards jerk to get the pizza off. This usually results in a huge mess!! TIP: Do not place aluminum foil, or anything else, between the oven rack and pizza stone (or tiles). The radiant heat will be reflected, instead of being absorbed, which keep your stone from reaching and maintaining proper temperature.|||Refrigerate the dough so the yeast bubbles much smaller. The restaurants have a machine that sheets the yeast dough by rolling thin several times and adding flour. But really, when the box sez it makes 2 pizzas, I make 3 balls of dough and roll out really thin, it is barely as thick as the box's cardboard. It works for thin crust for me. The only way I ever get the centers of pizza to cook is to use a dough puncher after I roll out (looks like a prickly roller with dull spikes). I cook for 9 min. in the oven, pull the pizza, slip a knife under to keep from forming a suction, and then add the sliced cheese, the sauce, toppings, shredded cheese. Back in the oven. A pizza stone does wonders, but I still pre-bake the rolled pizza bread to rid the moisture. The holes fill in.|||Use a perforated pizza pan so the heat can get up under the dough. Also, be sure to prick the dough a lot w/ a fork before baking, so air escapes, rather than being trapped (causing yoru crust to rise).|||you make the dow and roll it out thinner the you whould normely|||make your own dough, use 4 cups flour, 1/2 tsp. yeast, 4 tsp. salt, and NO oil. the salt keeps the yeast from going crazy. keep it in the fridge overnight and take it out about one and a half hours before baking. bake at the hottest temp in your oven, after preheating for a half to one hour. try to use a pizza stone if you have one. this will make the best pizza you can at home.|||thin crust Basic Pizza Dough: 1 package active dry yeast 2 teaspoons sugar 1 cup warm water (110 degrees F) 1/4 cup lard or vegetable shortening 3 to 4 cups all-purpose flour 2 teaspoons salt Olive oil In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped. makes 2 (12-inch) pizzas enjoy

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