The key to a really good pizza is, of course, the crust. We make pizza at our house at least once a week, so you can be sure this recipe comes to you after years of very meticulous and scientific kitchen testing! We think we've got it just about the way we like it. Plus, the fact that it comes together in a few minutes and doesn't need time to rise means that we can throw it together any night of the week! Thoughts on pizza-making below, as well recipes for dough, sauce, and topping inspiration!
This crust has a bit of crunch, but it's pliable enough to fold in half if required. The mild wheat flavor is a nice backdrop to whatever toppings you want to layer on top.
Since we're keeping the crust on the thinner side, this dough doesn't actually require time to rise. You roll it out after kneading it briefly and let it rest on the counter while you prepare the toppings. When it goes in the oven, the heat gives the bread a quick burst of rising so it will still have some chew when you bite into it.
For extra depth of flavor or if you're planning ahead for meals, you can refrigerate the dough overnight or up to 48 hours. This gives the dough a slightly sweet flavor and a more crackling crust. Once you've finished kneading, divide the dough in two and store it in separate containers or zipper bags. When you're ready to make your pizza, take the dough out of the fridge and let it warm up a bit while you prepare the toppings--ten minutes or so should do it.
Home-made Thin Crust Pizza
Makes 2 pizzas
For the dough:
3/4 cups (6 ounces) of water
1/2 teaspoon of active-dry yeast (if using instant yeast, you don't need to dissolve it during the first step)
2 cups (10 ounces) unbleached all-purpose flour
1/2 tsp salt
For the toppings:
Your choice! Go wild!
For the base, we prefer a classic red sauce, or a white sauce if we're feeling fancy.
For toppings, there's sauteed onions, red peppers, or mushrooms. Sometimes we like to throw a little sausage or crisp bacon on there too!
For cheese, go for one or a combination of the following: mozzarella, provolone, parmesan, fontina, romano, and asiago
Making the Dough:
About 30 minutes to 1 hour before baking, pre-heat your oven to 500 degrees. If you have a baking stone, put it on a rack in the lower-middle part of the oven.
In a small bowl or liquid measuring cup, heat the water until it feels barely lukewarm when you test it with your finger (if the water is so hot that you can't leave your finger in it, wait for it to cool down). Add the yeast to the water and use a fork or whisk to stir it into the water. Set this aside for a few minutes and allow the yeast to dissolve. It's ok if the yeast doesn't bubble, but it should be entirely dissolved and the mixture should look like thin miso soup.
Measure out the flour into a large mixing bowl. Add the salt and use your hand or a whisk to combine.
Make a well in the center of the flour and pour in the water-yeast mixture. Use your fingers or a wooden spoon to combine everything together.
When it comes together into a cohesive ball (see image below), turn it out onto the counter along with any extra flour in the bowl that hasn't yet gotten worked in.
Knead the dough until all the flour is incorporated and the dough is smooth and elastic to the touch--about five minutes.The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it's smooth and silky (below).
Use a bench scraper to divide the dough in two.
Shaping the Dough:
Tear off two pieces of parchment paper roughly 12-inches wide. Work one piece of the dough in your hands and form it into a large disk. Lay the disk of dough on the parchment paper.
Working from the middle of the dough outwards, use the heel of your hand to gently press the dough outward until it's about 1/4 of an inch thick or less. You can also use a rolling pin for this part. We like to make free form pies, but if you'd like a circular pie, you can trace a large circle on the back of the parchment to use as a guide.
Repeat with the second piece of dough.
Note: The dough will stick to the parchment paper, making it easier for you to roll out. You'll bake the pizza right on the parchment paper. As it cooks, the dough will release from the parchment, and you can slide the paper out before serving.
Topping and Baking the Dough:
Spoon a few tablespoons of sauce into the center of each pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings except the cheese.
Using a bread peel or the backside of a baking sheet, slide your pizza (still on the parchment) onto the baking stone in the oven. If you don't have a baking stone, just bake it right on the baking sheet.
Bake for about 5 minutes and then rotate the pizza 180-degrees (most ovens have 'hot spots' your pizza will bake unevenly if it's not rotated). Bake for another 3 minutes and then sprinkle the cheese over the top. Bake for another 2-3 minutes until the edges are golden brown and crispy.
Remove your pizza from oven and let it cool on a wire rack. At this point, you can slide the parchment paper out from under the pizza. Repeat with second pizza.
Let both pizzas cool for about five minutes (we know--it's hard to wait!) and serve.
More Pizza on The Kitchn
http://www.thekitchn.com/thekitchn/main-dish/recipe-homemade-thin-crust-pizza-045499
