Brazilian thin crust pizza!! 

I hope you have as much fun making this as i had. this was definitely one of the more successful recipes I have tried on the channel. I kind of had a vision for it, and it just happened, and let me tell you , I became a big fan of this style. some of the things i learned along the way about pizza were really insightful, but most useful was learning what mixing different flours together can do. 

Honestly, at first, I really wondered why on earth you would even do that. I mean, If you want to lower the overall protein content of the flour you are using, then why would you use bread flour as your other flour?! well? why would you? To be honest, I haven't really answered that question to it's fullest, but one thing I do know for an absolute fact is that it has a lot to do with  how, whatever flour you are using reacts with water.  

cake flour, being so low in protein, has less starch damage from the milling process and therefore, takes on less water. We all know that water is probably the most important ingredient in a dough. It determines the overall spring of the pizza, and everything in between. So my initial assessment is that the bread flour, being of particularly high protein content, helps to hydrate the flour overall, with it's protein content being less of a factor. 

I do know exactly what I will be experimenting with next when it comes to this particular style of pizza, and that's the 30 percent fat Brazilian pizza that is in modernist pizza.  mostly because that feels like the next line of inquiry as far as i am concerned. I think that fat is one of the most underestimated or contemplated when it comes to making pizza. 

You can comment down at the bottom of this page if you want and very soon I will have amore permanent and easier to use mediuk for us to chat about these things!! enjoy!!     

How to make Brazilian Thin Crust Pizza: 

For the dough: 

170g cake four

135g bread flour

155g/ml water

30g/ml oil. (any oil is fine, but, despite my telling people not to use it, I think that Extra virgin olive oil might be btter that regular cooking oil

I'll do some more tests, and let you know of course. 

15 sugar

1.5g instant dried yeast

6.5g salt

3g polydextrose

.3g papaya powder or bromelain. (or use 1g or more of garlic or onion powder. 

mix everything except the oil and salt together until it forms a dough like texture and then turn out onto a clean surface and knead for about 5 minutes, then, place back into whatever bowl you are using and fold into it, the oil and salt, and then knead for a further 3 minutes unti lthe dough starts to feel smooth. like a baby's bum. then rest the dough, covered at room for 15 minutes.  after that, cut the dough into two pieces and ball  up. if you plan on cold proofing one, stick it into the fridge and enjoy tomorrow.    

pre heat your oven to the max temp it can go for at least 45 minutes to an hour, with a steel or stone on the top shelf, then make the pizza by rolling it out with a rolling pin, brushing it with oil, adding whatever sauce you usually use for pizza, and adding whatever cheese you feel like using.   

I made the peppers by adding a cup of vinegar to a pan, then throwing in about 5 tbsp of sugar, a tsp of slat , some peppercorns to taste and a few bay leaves.