Tuesday 6 January 2015

Thin Crust Pizza

If you know anything about me - know this.

I don't like thin crust pizza.

Well, that's not totally true.  I still like thin crust pizza - but I don't APPRECIATE it as much as a soft, pillowy thick crust. 

Until I met this crust. 

I'm not TOTALLY converted - but when I suddenly decide I need to change things up in the pizza department (which is rare), I've been going for this crust.

Compared to the recipe I normally use, this one is quick and simple and fairly un-involved.  The dough is made in a food processor.  You could probably make it by hand if you're so inclined.  But it's so EEEEEEASY in the food processor!

 
In the bowl, combine the flour,

 
Sugar, 

 
and yeast.

 
Then put the lid on and press the pulse button a few times to mix it all together.
 
Then turn the processor to On and start slowly drizzling in the water through the feed tube on the top of the machine.

 
Whir it (that's a very technical term, I know) until well combined and there is no dry flour left.  Then it's gotta hang out in there for like 10 minutes.

 
Then add in the salt.

 
And the vegetable oil.

 
And process (or whir it) until the dough is sticky and shiny and pulls away from the side of the bowl.
 
Now here's where things get sticky.  Literally.  Make sure you oil your hands and the counter where you're going to knead the dough - because you're going to just give it a little kneading.  About a minute, just until the dough is smooth like in the picture below.
 
If you choose to SKIP the oily hands and counter, I can guarantee you that it will be a giant sticky mess and you're going to be really mad at me.  

 

Then things get dicey here too.  The recipe says that you should put the dough in a well-oiled bowl, cover tightly with saran wrap and refrigerate for at least 24 hours.  I've made it early in the afternoon and had it for supper later that evening and it was totally fine.

I'm not sure and totally guessing when I say that that looooong sit causes the gluten has time to strengthen or lengthen or get strong or flavor is magically imbued into the dough or something like that.  Honestly, I have no clue.  Sometimes food is so mysterious.

Anyway, after a 24 hour sit or 4 hour sit (cook's choice) take the dough out of the fridge, divide it in half and cover lightly with oil then saran wrap, and let sit on the counter for about an hour. 

 
After an hour or so (a couple of times I forgot about it!) take one of the halves of dough and press it into a circle about 8 inches around - try to press out the dough so the edges are thicker than the middle.  Then start stretching the edges of the dough out into a 10- 11 inch circle.  If you want it a little thinner, it can go to 12 - 13 inches.  It's totally up to you.  I've done it both ways and it's completely delightful either way.

 
Then there's the baking part.  The original recipe says to put a pizza stone in the oven, preheat the oven to 500 degrees F, and let the stone heat for the hour that the dough is resting on the counter.  Which is fine if you don't forget about the dough and it sits on the counter for 3 hours and you can't figure out what that clicking sound is.  I've actually just started the stone preheat part when I go in to stretch out the dough and put on the toppings.  Both works equally fine.

Once the dough is stretched and the toppings are on, bake in the preheated oven for 10 - 12 minutes - to your preference.  I like mine golden and chewy, so I like to keep it on the short back time - but if you like your pizza crispy and dark brown, bake it a little longer.  Just keep an eye on things in the oven - it goes from done to burnt right lickety-split. 

Pull the pizza out of the oven, let stand for 5 - 10 minutes, then dive in.

 
I love how full of flavor, chewy, and wonderful this crust is. 

 
My favorite way to have this particular pizza is with 4 cheeses.  No sauce.  Just cheese.  Ricotta, mozzarella, Parmesan, Monterey Jack.  And if I'm feeling super-wild, I like to slice up a couple of basil leaves and drop those on. 

So yummy. 

I realize this dough takes a little planning - but trust me.  Even if you're a thick crust aficionado - you will more than likely LOVE this crust.


My favorite way to have this particular pizza is with 4 cheeses.  No sauce.  Just cheese.  Ricotta, mozzarella, Parmesan, Monterey Jack.  And if I'm feeling super-wild, I like to slice up a couple of basil leaves and drop those on. 

So yummy. 

I realize this dough takes a little planning - but trust me.  Even if you're a thick crust aficionado - you will more than likely LOVE this crust.

Wanna know a secret?  I catered a party for 30 people in February.  One of the dishes I served was three different types of thin crust pizza.  And this is the recipe I used. 

I had never used it before.

And it was a hit.

Thank goodness. 

And now it's a regular part of my personal repertoire and people always love it when I make it.

I KNOW you will too!

Oh.  One more thing.  Invest in a pizza peel with a handle like this one.  Then - when you're stretching out the dough, flour the peel really well and put the dough on it.  Just make sure the dough isn't sticking to the peel or you'll have a new problem on your hands (yep - it's happened to me).  The oven is going to be REALLY HOT when you put the pizza in.  You can also put the pizza on some parchment paper and slide it onto the stone - or whatever works for you.  I've done direct on the stone and on parchment on the stone and I like it both ways!

Thin Crust Pizza Dough

3 cups bread flour
2 teaspoons sugar
1/2 teaspoon instant yeast
1 1/3 cups ice water
1 Tablespoon vegetable oil, plus more for work surface and hands
1 1/2 teaspoons salt
*Note:  the cooking instructions are the way I cooked my pizza - it came out soft and chewy.  I LOVED it this way.  If you like a more crispy crust, follow the link to Michelle's recipe for her instructions.
  1. In a food processor, combine the flour, sugar, and yeast. 
  2. With the machine running, slowly add the water through the feed tube and process just until the dough is combined and no dry flour remains.  Let the dough rest in the food processor for 10 minutes.
  3. Add the oil and salt to the dough and process until the dough is a shiny, sticky ball that clears the side of the food processor bowl.
  4. Lightly oil a work surface (counter-top) and turn out the dough.  Knead the dough briefly until smooth, about 1 minute.  Shape into a tight ball and place in a large lightly oiled bowl.  Cover tightly with plastic wrap.  Refrigerate for at least 24 hours.
  5. When ready to make your pizza, remove the dough from the refrigerator.  Split into two portions.  Cover with oiled plastic wrap and set aside for one hour.
  6. Preheat oven to 500 degrees F.  Move the oven rack to the second highest setting in the oven - the rack should be 4 - 5 inches below the boiler. 
  7. Once the oven has reached it's cooking temperature, put a pizza stone on the top rack. 
  8. On a lightly-oiled piece of parchment paper, use your hands to press out the dough to a circle about 10 - 11 inches in diameter.
  9. Top dough as desired.  Carefully slide the dough (on the parchment) onto the pizza stone - using a pizza peel if you happen to have one.
  10. Bake for 10 - 12 minutes or until golden.
  11. Let sit for 5 minutes, cut and serve.
Source:  Brown Eyed Baker

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