Best Thin Crust

Best Thin Crust
 
Recipe type: Pizza
Serves: 4-6
Prep time:
Cook time:
Total time:

 
If you ever feel like having pizza but don’t want to wait 2 hours on a certain “papa” then give this a try! Really quick and 10 times better than any delivery…or DiGiorno.
Ingredients
  • ¾ cups water, lukewarm
  • ½ teaspoon active-dry yeast
  • 2 cups all-purpose flour
  • ½ tsp salt
Instructions
  1. Preheat oven AND pizza stone to about 475°F. If you don’t have a stone, you can just throw this on the rack but I would suggest finding a pizza peel or something!
  2. In a stand mixer, combing water and yeast. Give it a good mix and let it proof for 5 minutes. In the meantime you can start chopping your toppings.
  3. With the mixer on medium, slowly add in the flour and salt until it forms a dough ball.
  4. On a well floured surface, roll out the dough and knead until it’s smooth and not sticky anymore. Add flour as kneaded…get it? Just seeing if you’re still awake.
  5. Roll into a ball and divide in two. Use a rolling pin to make two 12 inch wide crusts.
  6. Rip two squares of parchment paper and put a crust on each. Spoon a few tablespoons of your sauce on each pizza and add your toppings but NOT the cheese yet.
  7. 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 or on the rack.
  8. 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. If your cheese isn’t brown you can broil for a minute or two but keep a close eye on this thing or you WILL end up calling Papa John’s.
  9. 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.
  10. Let both pizzas cool for about five minutes and serve.
Notes
For the toppings: Your choice! Go wild! I’ve used everything from classic pizza sauce, alfredo sauce, pesto, bbq and ranch! For toppings, there’s sauteed onions, red peppers, or mushrooms. Sometimes I like to throw a little Canadian bacon, chicken, 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

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