Saturday, June 16, 2012

Thin Crust Pizza 16"

7 OZ warm water,
1 level tsp dry Yeast,
2 tsp Sugar,
1 tsp Salt,
2 TB Olive or Canola Oil,
2-3 cups Bread Flour, (I never measured)

Stir the yeast and one tsp sugar into warm water and let proof for a few minutes.. Just so it starts bubbling a little.. .

In a medium sized bowl add the other tsp sugar, 1 tsp salt, and 2 TB veg. oil. Now add the yeast water and stir, then start adding bread flour a scoop at a time until it forms a shaggy ball. Now remove from the bowl and knead in more flour until it no longer sticks to the counter. Knead 100 turns, and place the dough in an oil sprayed bowl and spray the top of the dough ball too. Cover with plastic wrap or a cloth and let rise in the oven with a light on too keep it warm. Let rise an hour.

 While the dough is rising prepare the pizza pan by olive oil spraying it and sprinkling with corn meal and set aside.  I use the Frugal Gourmet's perforated 16" pan I bought years ago. I also brown my sausage or cut veggies for the pizza while I wait.

After an hour light the oven to 450 degrees and remove the dough from the bowl onto a lightly floured counter and roll out into a large circle with a long rolling pin. quickly transfer the dough to the prepared pizza pan and stretch to fit the pan, and give a small outer crust which will be very crispy after baking. Poke the crust with a fork all over and once the oven is heated bake the naked crust for 6 minutes.

While that bakes get out your sauce and cheeses. I use 8 OZ of shredded whole milk Mozzarella and 8 OZ of sharp or medium cheddar cheese and Walmart brand pizza sauce.

  After the crust bakes 6 minutes remove from the oven and pop any bubbles and flatten them with a hot pad. Now spray the crust with olive oil spray and spread the pizza sauce on the crust then spread out the cheeses, add the toppings and return the pie to the oven to bake for 20 minutes. The pie will be nicely browned and bubbly when it comes out of the oven. Let cool 7 minutes before cutting.                                                                                                                                                      

No comments:

Post a Comment