Get your thin pizza crust right here!

I left the camera at the office today so no pics.x( Mrsazemisery said he could eat this once a week so I'll get a chance to post a pic next week.:9

Original Recipe

Thin Crust Dough

* 1 envelope dry yeast
* 1/4 teaspoon sugar
* 3/4 cup lukewarm water (105 F)


Stir yeast and sugar into water, let sit for 8 minutes or so.

In a bowl (or food processor) mix 1 3/4 cups unbleached all-purpose flour or bread flour 1/2 teaspoon salt. Add the yeast mixture. If using food processor, continue running until dough forms a ball, 10-20 seconds. By hand, mix with a sturdy spoon until ready to knead.

On a floured surface turn out dough. Knead dough for 2 minutes or so. If dough is a little sticky, dust your fingers and counter with flour, (but as little as possible). Roll out by hand for a 12" pizza. Place in lightly oiled pizza pan using your fingertips to press up to the edge and forming a shallow lip. Sauce, cheese, and top with desired ingredients.

Bake at 500F in pre-heated oven for 8-12 minutes, the edges will turn a nice golden brown when done. Dough will be firm and crispy, not soggy and soft like many other doughs.

My alterations to Original

We like the extra nutrition you get from whole wheat so I used 3/4 cup white bread flour and 1 cup hard white winter wheat flour. Once the dough was formed in the food processor (the Kitchenaid did not do as good a job as the Cuisnart) I didn't knead it. Instead of rolling by hand I used my pasta roller attachment to my Kitchenaid mixer.

A golf ball size of dough covered in flour and run through the roller set on #1, dusted with flour then again set on #2 gives you a crust shaped like a flat small loaf of french bread.
Prick the dough full of holes with a fork. Place on your hot pizza stone and cook until just brown on bottom (less than 2 minutes). Remove from oven, flip over and top with your favorite ingredients. We like fresh mozzarella, fresh basil, red pepper flakes, chopped prosciutto and paper thin slices of seeded roma tomato. Place on the pizza stone and remove when cheese is bubbly. Top with grated cheese (we used Asiago). Eat.

I like your whole wheat variation of the crust. For singles like me, each piece could be rolled out, stacked btwn. wax paper and frozen. Just grab it out of the freezer for a quick pizza dinner.

Thanks for the idea.

meat toppings first? Pepparoni is already cooked but I'm thinking sausage here. I loves me some sausage mushroom pizza. What could be better than three kinds of fat on a cracker . . .

Three kinds of fat on a cracker!:rofl:

:rofl:

Good one, sazemisery. :D

Thanks for the recipe, I really like thin crust anymore. It feels way less filling than regular crust.