Thin Crust Pizza Dough

Saturday, December 05, 2009

Most of the recipes will give you a thick, doughy crust. I, on the other hand, prefer to eat the 'stuff', not the dough. This particular recipe was what I was looking for, all along. Now if only the kids would enjoy it as much as I did. This recipe will make four 9-10 inch crusts, perfect for my family of 7!

5 cups flour
2 (1/4 oz) packs yeast
1/2 tsp salt
2 cups warm water
2 tbsp olive oil
cornmeal to sprinkle

1. Mix sugar in water, then sprinkle the yeast. (I do this even with the active rise), stir a little. Regular yeast will foam, but my active/ rapid rise didn't. Didn't matter.
2. Add flour, salt and olive oil and combine.
3. Knead for 6 - 8 minutes, adding flour till no longer sticky. I added about half a cup.
4. Let rest in a well oiled bowl for 20-30 minutes under a warm towel.
5. Sprinkle cornmeal on pizza pan. You may grease it first, but it works even without.
6. Optional: You may prebake crust on 425F for 10 minutes, but be sure to weigh down with baking beans, as mine started rising !!
7. Ladle over the pizza/ pasta sauce.
8. Put all your favorite toppings, then mozzarella cheese.
9. Bake the pizza for 10 - 20 minutes.

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