My dough recipe for 2 thin crust pies;
For one crust, half the recipe except use 4.8 oz of water in place of the 9.8 oz
16 oz flour
9.8 oz water at 120f
1 Tbsp EV olive oil
2 Tbsp honey
2 Tsp sea salt
1.5 Tsp yeast
divide flour into half and add salt to one half. The other half flour is placed in a bowl along with the yeast and the honey, olive oil and water and mix well. I use a KA stand mixer with dough hook. Ad remaining flour a little at a time to mix well. Kneed dough for a few minutes after all flour is used. Divide in half and form 2 balls of dough. Coat each ball with EVOO and place each ball into a bowl, cover and refrigerate for 24 to 48 hours. Remove the dough 2 to 3 hours before you use it to let it come to room temperature .
Flatten the dough and form the crust. I lift the dough by the edges and rotate the dough letting the weight of the dough stretch it before laying it down to make the pie. I use a stone in my oven that has been preheated for 1 hour at 500f before placing the pie on it. It bakes fast.. about 5 to 7 minutes so don`t over do the toppings or you will have the crust done and the toppings not. You can use more water to delay the crust enough to give it time for the toppings to do, but my method works well for me. I do use parchment paper to make my pie on as it don`t let the pie stick to my peel that way.
I have dome some on my King Griller charcoal BBQ for that wood fired taste, but it you do do it that way use something to deflect the direct heat from the coals from the pizza stone or you`ll have a very charred crust.
Some pictures here.
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http://s15.photobucket.com/user/nflder/ ... 0.jpg.html
http://s15.photobucket.com/user/nflder/ ... 4.jpg.html