Do you have a craving for thin-crust pizza? Try this one! You only need a few ingredients and your favorite toppings to enjoy a crispy, thin pizza and the crispier the better. This recipe allowed a resting time of at least 24 hours inside the refrigerator to enhance the flavor and texture.
- Oven – preheat to 500°F
- Kitchen digital scale
- Food processor
- Large glass bowl
- Pizza peel
- Rolling pin
- Cast iron skillet
THIN CRUST PIZZA:
- Servings: 2
- Preparation Time: 26HR
- Cooking Time: 30M
- Total Time: 26HR30M
- Difficulty: Easy
INGREDIENTS: (All measurements are by weight except TBS and tsp.)
- 16½ oz bread flour
- 2 tsps sugar
- ½ tsp instant or rapid-rise yeast
- 10⅔ oz ice cold water
- 1 TBS olive oil
- 1½ tsps salt
- Tomato sauce, preferably homemade
- Garlic, freshly chopped
- Parmesan cheese, grated
- Mozarella cheese, shredded
- Dried oregano
- Pepper and sea salt to taste
- Olive oil
DOUGH: Pulse flour, yeast and sugar in a bread machine set on the dough/manual cycle for about 5 pulses. While running, add ice cold water slowly, process until flour is fully incorporated for about 10 seconds. Let rest for 10 minutes. Add oil and salt, process for 30 to 60 seconds or until dough becomes satiny, sticky ball.
Transfer dough to a lightly oiled surface and knead by hand using stretch and fold method for about 30 seconds or until dough can be formed into a smooth, round ball. Place dough into a slightly greased large glass bowl seam side down, cover with plastic wrap and refrigerate for at least 24 hours.
The next day, one hour before baking preheat oven to 500°F, place baking stone on the highest rack, and cast iron skillet on the bottom rack. Take out the dough from the refrigerator, press down to deflate.
Transfer to a lightly floured work surface, divide in half, cover with greased plastic wrap. Take one portion, pat down, then fold the edges toward the center to form a rough ball. Roll between the hands until it formed a perfect, round, smooth ball. Repeat the process with the remaining portion. Cover with greased plastic and let rest for 1 hour.
Roll out each ball with a rolling pin to desired thinness on a well-floured work surface. Prick the bases all over with a fork. Cover loosely with greased plastic wrap.
Lay one pizza base on a well-floured sheet of parchment paper and arrange toppings. Spread olive oil then tomato sauce, distribute evenly parmesan cheese, mozzarella cheese, oregano, garlic, pepper and sea salt.
Slide pizza base onto a well-floured pizza peel, transfer onto the baking stone. Pour 1 cup hot water into the skillet to create steam and lower the temperature to 425°F.
Bake for 10-15 minutes or until golden brown in color. Remove from the oven and let cool on a rack. Repeat Steps 6-7 with the remaining pizza base.