Thin Crust Pizza Recipe
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Category: |
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Ingredients: |
Ingredients: 3 cups bread flour (16.5 oz.)
2 tbsps. sugar
½ tsp. rapid rising yeast
1⅓ cups ice water (10.5 oz.)
1 tbsp. vegetable oil
1½ tsps. table salt
Sauce:
1-28 oz. can diced tomatoes, drained
1 tbsp. extra virgin olive oil
2 cloves garlic, minced
1 tsp. red wine vinegar
1 tsp. dried oregano
1 tsp. table salt
¼ tsp. black pepper
½ cup parmesan cheese
2 cups whole milk mozarella cheese
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Directions: |
Directions:Mix first three ingredients together in food processor and mix for 2 seconds. Add water; mix about 10 seconds then let it sit in food processor for 10 minutes. Add oil & salt, put lid back on and mix 30-60 seconds till it becomes a sticky mass.. Turn onto oiled counter and knead dough to retain hydration. Place in bowl, cover with plastic and let sit at least 24 hours (48 hours ideal). Mix all ingredients for sauce in food processor about 30 seconds till smooth. Put in fridge till ready to use. Place oven rack as high as it will go and place pizza stone on rack at 500º. Heat stones about 1 hour before you bake the pizza. Divide well chilled dough into 2. Shape into balls and place on oiled baking sheet, cover with oiled plastic and let sit at room temperature about 1 hour until dough loses its chill. Liberally flour counter and use finger tips to stretch into an 8" circle being careful not to interrupt bubbles that have developed. Place hand in center of dough and stretch to 12" circle. If it is resistant, cover and leave it for 5 minutes. Place dough on peel and stretch to 13" Place ½ cup (more if desired) pizza sauce on dough. Sprinkle ¼ cup parmesan cheese and 1 cup mozarella cheese over sauce. Put in 500º oven for 10-12 minutes on heated pizza stone. Rotate half way through baking. |
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