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My Favorite Thin Crust Pizza Recipe

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This recipe for My Favorite Thin Crust Pizza, by , is from LINDA's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
LINDA PAHL

Category:
Category:

Ingredients:  
Ingredients:  
2-1/4 tsp. (1 envelope) yeast
1/2 tsp. sugar
1 tbsp. granulated garlic (or garlic powder) - optional
1 c. warm water (115-118F)
1 tsp. salt
1 tbsp. olive oil - I like garlic infused
2-1/2 c. all purpose flour

Toppings of your choice

Directions:
Directions:
Preheat oven to 450 F. I like to use the pizza stone & set the oven to 'stone'.
In the bowl of your stand mixer, mix together the yeast, sugar, optional garlic & warm water and allow to sit for 10 minutes until foamy. Stir in the olive oil, salt & 1/2 c. flour. Mix by hand & add another 1/2 c. flour* & mix by hand. Attach dough hook to stand mixer & continue mixing, adding flour 1/2 c. at a time until the dough pulls away from the bowl. I like to let it knead for an additional 4-5 minutes to enhance the elasticity.
I divide the dough into 4 - each fitting onto my wood pizza paddle. At this point you can roll out OR store in the refrigerator for up to 5 days, OR freeze for up to one month.
Roll out dough to 1/4" or less without tearing it. Sprinkle a little cornmeal on pizza paddle & place rolled dough on paddle. Brush liberally (but no puddles) with olive oil (garlic infused is always better....). Sprinkle cornmeal on pizza stone just before placing dough on stone being careful when transferring dough from paddle to stone. Bake for 4 minutes. It will bubble up. Remove from stone & top with sauces & toppings of your choice. Bake another 5-6 minutes, depending on amount of toppings, or until lightly browned.
* I use bread flour for the first 1/2 cup & all purpose for the remaining 2 cups

Personal Notes:
Personal Notes:
We like thin crust, so this works great for us. It can be 'doughier' if too thick, so I would not recommend this recipe if you like thicker crust.

 

 

 

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