Saturday, May 21, 2011

Thin Pizza Crust (12-inch)

This is a good basic recipe for people who prefer a thin pizza crust. It's not too doughy, but is sturdy enough to hold up under lots of extra toppings.


1/3 cup very warm water
1/2 packet (1 1/8 teaspoons) active dry yeast or rapid-rise yeast
1/4 teaspoon sugar
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
3/4 to 1 1/4 cup unbleached white flour, plus additional for kneading

In a large bowl, combine the water, yeast, and sugar. Stir until the yeast dissolves.

Stir in the olive oil and salt.

Add the flour, a little a time, stirring to form a stiff dough.

Transfer the dough to a lightly floured surface and knead for 5 minutes.

Place the dough in a lightly oiled bowl. Cover and let rise in a warm place until it has doubled in bulk (about 45 minutes for regular yeast, or 25 minutes for rapid-rise yeast).

Press the dough into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings. Since this is a thin crust, it may break in places. If this happens, just pat some adjacent dough into the tear to seal it.

Top with your favorite sauce, vegetables, and cheeses. (Vegans can omit the cheese or use soy cheese.)

Bake in a preheated oven at 425 degrees Fahrenheit for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- Makes one 12-inch pizza (3-4 servings)

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