Thin Crust Pizza Dough Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Dough Recipe
2 cups high gluten flour
3/4 cup warm water
1 tablespoon vegetable oil
1 1/2 teaspoon active dry yeast
1 1/2 teaspoon sugar
1 teaspoon salt
Thin-Crust Pizza Sauce
28 oz. can whole peeled tomatoes in heavy puree
1 tablespoon fresh green bell pepper, finely chopped
1 teaspoon fresh yellow onion, finely chopped
1 clove fresh garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt (or to taste)
Margherita Pizza
1 T extra-virgin olive oil
12 oz. cherry tomatoes, stemmed
1 garlic clove, pressed
½ tsp. fennel seeds, coarsely crushed in plastic bag
¼ tsp. dried crushed red pepper
1 4-oz. ball fresh mozzarella in water (ovoline), diced
4 oz. whole-milk mozzarella, diced
1/3 c. chopped fresh basil leaves plus small leaves for garnish
Heat large skillet over high heat two minutes. Add oil then tomatoes; sprinkle with salt and pepper. Saute until tomatoes are charred and begin to break down, about 5 minutes. Transfer to a large bowl. Mix in garlic, fennel and crushed red pepper. Using back of fork, crush tomatoes in bowl, leaving large chunks intact. Season mixture with salt and pepper. Toss cheeses and chopped basil in medium bowl.
Sprinkle cheese mixture evenly over dough, right up to the border. Spoon on tomato mixture in dollops, leaving some cheese uncovered. Bake pizza until crust is crisp and brown.
|
|
Directions: |
Directions:In a heavy-duty stand mixer, fitted with dough hook, add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully dissolved. Gradually add flour and mix on low speed until all of the flour and water have mixed and a stiff dough ball forms, about 3 to 4 minutes. You may need more or less flour, depending on consistency of the dough. Stop mixing as soon as the dough ball forms as this type of dough should not be kneaded. Place the dough ball into a large bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using. Do not skip this step!
Sauce:
Place all ingredients in a blender and puree until smooth. Pour into a saucepan and simmer over low heat for 20 minutes (do not allow the sauce to boil). Allow to cool to room temperature before using.
Preheat your oven to 500 °F about one hour before you plan to bake the pizza. Turn the dough out onto a large surface and dust with flour. Using a heavy rolling pin, roll the dough out very thin to form a 24-inch or larger circle. If you wish to cook the pizza directly on a pizza stone (not using a pan), then place the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch all the way around and pinch it up to form a raised lip or rim.
Optionally, pre-cook the crust for 4 minutes before adding any sauce or toppings. Remove the crust from the oven and pop any large air pockets that may have formed. Add the sauce, shredded mozzarella cheese, and your favorite toppings. Continue baking, on the lowest oven rack, rotating the pan half way through so that it cooks evenly, until crust is sufficiently browned and crisp, about 10 to 15 minutes. Remove the pizza from the oven and slide pizza out of cooking pan onto a large wire cooling rack or cutting board. Allow to cool for 5 minutes before transferring to a serving pan. This step allows the crust to stay crisp while it cools, otherwise the trapped steam will soften the crust. |
|
Personal
Notes: |
Personal
Notes: A very good thin crust pizza!
|
|
This recipe for Thin Crust Pizza Dough is from