- Jun 23, 2017
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That is such an interesting idea :O I think I'll give it a go
Thin pizza crust and corn tortillas are on my baking bucket list, so adding a flour tortilla won't be too much of a step
Ohh, making a corn tortilla from scratch would be an amazing feat! There’s a women in the next county who makes corn tortillas using traditional methods. She sells them at the big farmer’s market in San Francisco. People line up to buy her tortillas.
Becky’s post brought to mind the differences between regular pizza crust and thin crust. Thin crust differs in two respects: no rise and immediate bake.
If you let the dough rise you won’t have a thin crust. The dough is mixed just enough to make it pliable. It’s then rolled out, topped, and immediately baked.
Here are a couple of recipes. I have not tried either one so I cannot attest to their quality.