Amazing Thin Crust Pizza Recipe Foodcom

AMAZING THIN CRUST PIZZA

Steps:

• DOUGH: In the work bowl of a food processor fitted with the plastic dough blade, pulse the flour, yeast, and salt to combine; about five 1-second pulses. With the machine running, slowly add the oil, then the water through the feed tube; continue to process until the dough forms a ball, about 15 seconds. Generously dust the work surface with flour. Using floured hands, transfer the dough to the work surface and knead lightly, shaping the dough into a ball. Lightly oil a 1-quart measuring cup with cooking spray, place the dough in the measuring cup and cover tightly with plastic wrap. Set aside in a draft free place until doubled in volume, 1 to 1 - 1/2 hours.
• PIZZA SAUCE: Mix this up while the dough is rising, giving the flavors some time to meld.
• Preheat the oven to 550 degrees F. This may take as long as 30 minutes, so allow enough time for the oven to get hot. Remove all racks except the one holding your baking stone, for easier positioning of pizza onto the stone.
• BUILDING: When the dough has doubled, grease hands with olive oil and remove it from the measuring cup, placing into the middle of a lightly floured board. (A silpat placed on the work surface makes cleaning up easier.) Being careful not to deflate all the air in the dough, roll dough into a ball and set aside. Cover with plastic wrap and let rest for 10 minutes. Meanwhile, cut parchment paper and set aside. Do NOT cut parchment larger than your pizza stone, to mimimize risk of the paper catching fire.
• Oiling hands again, gently stretch the dough, shaping it into a large rectangle on the parchment paper. With palms, stretch and flatten the dough until it takes the shape you want it to have, keeping a slightly thicker edge for the crust. Dock the surface of the dough with your fingers to "texture" the surface and hold the toppings. Oil the dough before building the pizza.
• Place finely cut (or dried) basil across the top of the dough. Add Mozzarella and Provolone cheese slices on top of the basil. Spread a thin, even layer of the pizza sauce, adding pork sausage, shredded Mozzarella and mild cheddar over the top of the dough. (You can really use any toppings you'd like.).
• BAKING: Position the baking stone on the bottom rack of your electric oven, or on the floor of your gas oven. Lift the parchment paper and slide onto the bottom of a sheet pan, then quickly slide pizza onto the baking stone. Shut the oven door, and reset your oven for 500 degrees. Bake for 10-12 minutes, until the edges of the crust are browned. Check the bottom of the pizza for doneness before removing from the oven. Using tongs, transfer pie onto oven rack and set aside to cool a few minutes. Cut with a pizza cutter and enjoy!

WORLD'S BEST PIZZA CRUST

Steps:

• Dissolve yeast and sugar in water.
• Beat in ½ flour.
• Add salt, oil and rest of flour (add more if needed to make handle-able dough).
• Rise in oiled bowl.
• Place on greased pan.
• Add sauce, cheese, etc.
• Bake at 450 20 -25 minutes (til brown).

THIN CRUST PIZZA DOUGH

Steps:

• Mix warm water and sugar together in a bowl; add yeast. Set aside until yeast mixture becomes foamy, about 10 minutes.
• Pour yeast mixture into a large bowl; add flour, olive oil, and salt. Knead dough for 6 to 8 minutes, adding more flour to keep dough from sticking to your hands if needed. Cover bowl and let sit for 20 to 30 minutes.
• Grease 2 pizza pans or baking sheets.
• Divide dough in half. Make each half into a ball shape and roll each into a flat, circular crust using a rolling pin.
• Place 1 piece dough over your hands with your knuckles turned upward directly underneath the center of the dough. Using your knuckles and backs of your hands, toss the dough into the air in a circular motion, spinning the dough. This thins the center of the dough and forms the padded edge of the pizza. When the edge of the dough is about 1/4-inch thick, place the dough onto the pan. Pizza diameter will be about 10 inches. Repeat with other piece of dough.

THIN-CRUST PIZZA DOUGH

Steps:

• Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.
• Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
• Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.

THIN PIZZA CRUST

Steps:

• Preheat oven to 450°F.
• Dissolve yeast and sugar in warm water. Let proof for 5 minutes or until foamy. Can use rapid rise yeast.
• Stir in salt, oil, and 2 cups of flour. Mix well.
• Add 1 1/2 cups flour: stir until a sticky ball forms.
• Knead 5 minuted on flour surface until smooth and elastic. Coat with cooking spray, place in a bowl and cover.
• Let rise 30 minutes for thicker dough, and 2 hours for thinner dough.
• After rising time punch down. Thinner crust divide in half. If thicker crust use all of dough. let rest 10 minutes.
• Dust pizza pan with cornmeal. Flatten dough on pan; gently pulling and stretching to fit pan, if it resists let dough rest another 5 minutes.
• Brush with oil. Take a fork and pierce dough several times to keep dough from forming air pockets. Bake for 7 minutes.
• Take dough out and put you favorite topping on and then continue baking for another 7 to 10 minutes.
• If you want to make grilled pizza I usually make small individual pizzas that way everyone can add their own topping from an array of ingredients. Place flattened dough on grill for about 5 minutes flip and add all ingredients for pizza. cook until cheese is melted and bottom of crust is crispy.

THIN-CRUST PIZZA

Steps:

• Dissolve yeast and sugar in water; allow to rest for 8 minutes.
• In a separate bowl, combine flour and salt.
• Pour yeast mixture over flour mixture and mix well with a heavy spoon.
• Turn dough onto a floured surface and knead for 2 minutes.
• Working from the edges to the center, press dough into a 12" circle.
• Place dough on a lightly greased pizza pan and stretch dough to edges.
• brush some olive oil over the dough.
• Spread tomato paste over crust and top with mozarella cheese or cheese mix (romano, parmesan, mozarella).
• Suggested toppings: marinated artichokes, red and green peppers, chili peppers, mushrooms, sundried tomatoes, FRESH BASIL, ham, pineapple, Italian sausage.
• On the top I put parmesan, feta, and crumbled goat's cheese, whole leafs of spinach, and a sprinkling of crumbled dried red peppers.
• Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.
• This may be frozen before cooking for the future. and given to a special person as a gift.

HOMEMADE THIN CRUST PIZZA (CRISPY DOUGH AND SWEET BALSAMIC SAUCE

Steps:

• 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.
• 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, turn it out onto the counter along with any extra flour in the bowl that hasn't yet gotten worked inches.
• 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.
• Use a bench scraper to divide the dough in two. Shape each half into a smooth ball. Set aside while preparing sauce.
• Heat olive oil in a sauce pan over medium heat. Add minced garlic and red pepper olive oil (or a little extra olive oil, plus red pepper flakes).
• Saute 2 minutes, or until garlic is golden. Add half of the white sugar, and allow to melt (it might start to look clumpy, don't worry and keep going).
• Add drained tomatoes and the rest of the white sugar. Cook for 2 minutes.
• Add the rest of the ingredients (prepared sauce, brown sugar, balsamic vinegar, basil, oregano, bay leaf, salt, and pepper). Lower heat to medium-low and simmer for 20 minutes. You can break up the tomatoes with a wooden spoon, or use an immersion blender if you prefer.
• Work one piece of the dough in your hands and form it into a large disk. 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.
• Repeat with the second piece of dough (or freeze it for later).
• Place pizza dough on baking stone or baking sheet with cooking spray.
• 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.
• 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 for a few minutes before cutting.