Originally Posted by CraigC
Thin crust here in the USA. Then there is really thin crust, almost cracker thin, that I had in Antibes, France.
I used to live 1/2 mile from Antibes. Always thin crust.
I make thin crust using 1/4 high gluten flour to 3/4 all purpose flour. Onto hot pizza stone (I have a layer of 'fire bricks' that live permanently on a oven rack) until big air bubbles form. Remove and push the bubbles flat. Turn crust over. Back into oven till just barely browning. Out of oven. Onto counter. Brush on a coating of best OO. Then a thin layer of grated mozza cheese. Then anything you want.
The OO on the crust then the cheese makes for a pizza that doesn't have the toppings sliding off. The biggest mistake home cooks make and even some pizza businesses make is putting tomato sauce directly on the crust. This pretty much guarantees the toppings will slide off.
Learned this from the owner of a pizza shop near Antibes.
Pre baking the crusts is handy when having a 'pizza party'. All the crusts are pre made. Lots of toppings are set out in bowls. The guests can 'build' their own pizzas this way.
The only thing I recommend is that OO topping brushed on the crust first then some grated mozza. The OO acts as a 'glue' that sticks to the crust and the cheese.
I should add that when the custom built pizzas go in the oven the oven temp is turned down to about 375 F. This way the pizza toppings get a longer time to melt while the bottom of the crust doesn't get too overcooked.
Crispy thin crusts. Topping that don't want to slide off.