My whole family loves pizza, especially thin crust ones, but most pizza places offer great normal to thick crust, only a few make great thin crust that’s why we always end up in the long waiting list. Well, that’s enough to motivate me to make my own thin crust pizza.
This recipe is from Joy of Cooking
Combine in a large bowl let stand until the yeast is dissolved, about 5 minutes:
1-1/3 cups warm (105-115F) water
1 package active dry yeast
Add:
3-1/2 to 3-3/4 cups all-purpose flour
2 TB olive oil1 TB salt
1 TB sugar (option)
Mix by hand for about 10 minute. Knead for about 10 minutes until the dough is smooth and elastic. Transfer the dough to a bowl lightly coated with olive oil and turn it once to coat with oil. Cover with plastic wrap and let rise in a warm place (75-85F) until doubled in bulk, 1to 1-1/2 hour
Preheat the oven to 475F. Grease 2 baking sheets and dust with cornmeal; punch down the dough and divide it in half. Roll each piece into a ball and let rest, loosely covered with plastic wrap, for 10-15 minutes. One at a time, flatten each ball of dough on a lightly floured work surface into a 15” round, rolling and stretching the dough as necessary. Place each round on a prepared baking sheet.
Prepare the desired toppings, I made half with Seattle Pizza (My husband’s favorite) and other half with Mushrooms, peppers, Onion and Pepperoni (rest of the family)
Spread in an even layer over both pizzas with 1/2 cup Italian Tomato Sauce
For the Mushrooms, Peppers, Onion and Pepperoni Side:
Scatter Green bell pepper, Mushrooms and Onion all thin sliced and Pepperoni
For the Seattle Pizza Side:Topping with thin sliced Canadian bacon, halved
Canned pineapple chunks, well drained
Then Sprinkle 1-1/2 cups mozzarella, shredded
Salt and black pepper to taste
Bake until the crusts is browned and the cheese is golden, about 12-15 minutes
