Here's one of the best thin pizza crusts that I've tried. The secret is in the flour. I've tried King Arthur's Italian Flour, but have to admit that I like Antimo Caputo 00 Pizzeria Flour better. Love it, love it, love it! Make some tonight!
2 teaspoons instant yeast
3 teaspoons sugar
1 teaspoon salt
2 tablespoons nonfat dry milk
3 cups 00 Antimo Caputo Pizzeria Flour
1 cup warm water
3 tablespoons olive oil
In a large mixing bowl, combine ingredients in order listed to make a soft dough. Knead for 5 minutes. Divide the dough in half and cover with a lightly greased plastic wrap. Allow to relax for 15-30 minutes.
Lay out two 12" squares of parchment paper on table. Roll each piece of dough into a 10-12" circle, about 1/8" thick. Spray with olive oil and let rest while oven (and pizza stone, if you have one) preheats to 450 degrees.
Place the parchment sheets and crusts directly on the hot stone. Bake for 4-5 minutes until edges begin to turn brown.
Remove from oven and top with your favorite sauce and toppings. Return crusts to stone and bake an additional 7-8 minutes until cheese is warm and bubbly. Makes two 12" thin-crust pizzas.
*Toppings: We like making one meat and one vegetable pizza with this recipe. Try pepperoni and sausage with mozzarella cheese or veggie toppings of sliced peppers, onion, mushrooms, black olives, and sliced grape tomatoes. I also use my recipe for PIZZA SAUCE when I make these thin pizzas. Enjoy!
Wine Recommendation: Cecchi Sangiovese di Toscana 2014
Click here for a printable version of this recipe.
