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Thin crust Pizza Recipe

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This recipe for Thin crust Pizza, by , is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julia Little


for dough:
3 cups bread flour plus some for work surface
2 Tbsp sugar
1/2 tsp instant yeast
1 1/3 cups ice water
1 Tbsp vegetable oil plus some for work surface
1 1/2 tsp salt
for Sauce:
1 can 28 oz. whole tomatoes drained and liquid discarded
1 Tbsp EV. olive oil
1 tsp red wine vinegar
2 medium garlic cloves peeled and minced
1 tsp salt
1 tsp dried oregano
pepper to taste
1 ounce grated Parmesan
8 ounces mozzarella

For the Dough: In food processor fitted with metal blade process flour, sugar and yeast until incorporated about 2 seconds. With the machine running slowly add water through the feed chute process until dough is just combined and no dry flour remains about 10 seconds. Allow dough to rest 10 minutes.
Add oil and salt and process until dough forms sticky ball that clears sides of work bowl. Remove dough from the bowl and kneed briefly on lightly oiled counter top until smooth, about 1 minute. Roll dough into a tight ball and place in lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for 24 hours up to 3 days.
For the sauce: Process all ingredients in food processor until smooth about 30 seconds. Transfer to a container and refrigerate until ready to use.
To Bake the Pizza: One hour before baking pizza adjust oven rack to 2nd highest position set a pizza stone on the rack and heat oven to 500 . Remove dough from the refrigerator and divide in half shaping each half int smooth tight ball. Place on a lightly oiled cooking sheet at least 3 inches apart; cover loosely wit plastic wrap that has been light sprayed with cooking spray. Let stand for 30 minutes.
Coat a ball of dough generously with flour and place on well floured counter top. Using fingertips gently flatten dough round working along edges and giving the disc quarter turns as you stretch it to 12 inch disc. Transfer the dough to a well floured peel and stretch into 13 inch round. Using back of spoon or ladle spread 1/2 cup tomato sauce in thin layer over the surface leaving 1/4 inch border around edge. sprinkle with 1/4 cup Parmesan evenly over sauce followed by 1 cup mozzarella. Slide pizza onto stone and bake until it is well browned and cheese is bubbly and beginning to brown 10 to 12 minutes rotating pizza once halfway through. Repeat steps for 2nd pizza.

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