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  • Thin Crust Pizza

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    Thin Crust Pizza
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 pkt active dry yeast
    • 1/3 c. lukewarm water
    • 1/3 c. whole wheat flour
    • 3 1/3 c. all purpose flour
    • 1 1/2 tsp coarse salt
    • 2 1/2 tsp sugar
    • 2 tsp extra virgin olive oil
    • 1 1/3 c. lukewarm water
    •     Cornmeal for pizza paddle
    •     Sauce
    • 3 Tbsp. extra virgin olive oil
    • 2 clv garlic, minced
    • 14 ounce can crushed tomatoes
    • 1 tsp minced fresh oregano
    • 1 tsp coarse salt
    •     Freshly cracked black pepper
    • 6 x fresh basil leaves, sliced
    •     Toppings
    • 16 x anchovy fillets, liquid removed, rinsed, patted dry
    • 1/2 tsp salt
    • 4 x balls buffalo mozzarella, sliced into 1/4 inch thick rounds
    • 20 x fresh basil leaves, shredded

    Directions

    1. In a small bowl, bloom the yeast in the 1/3 c. lukewarm water till foamy, about 5 min.
    2. Mix dry ingredients in a stand mixer fitted with a dough hook.
    3. While mixer is running on low speed add in the yeast mix, the oil, and sufficient of the remaining 1 1/3 c. water to make the dough come together.
    4. Knead on low speed for about 12 min till the dough is hard, smooth and elastic.
    5. Remove dough from the bowl.
    6. Divide dough into 4 and shape each piece into a ball.
    7. Line a baking sheet with parchment paper.
    8. Set dough balls onto baking sheet and cover with a damp cloth.
    9. Let rise in a hot place for 1 hour and 45 min.
    10. Sauce:Heat the extra virgin olive oil in a medium saucepan on medium-low heat.
    11. Add in the garlic and saute/fry 2 min or possibly till softened.
    12. Add in tomatoes and oregano and simmer for 15 min.
    13. Season the sauce with salt and pepper.
    14. Stir in the basil.
    15. Set sauce aside.
    16. To Assemble:Preheat oven to 500 degrees F.Place pizza stone on bottom rack of oven when oven begins to preheat.
    17. Using your hands, stretch and pull one dough ball into a 12-inch round.
    18. Sprinkle some cornmeal onto a pizza paddle (if you do not have a paddle, you can sprinkle cornmeal on a baking sheet).
    19. Place the pizza dough onto the paddle or possibly baking sheet.
    20. Spoon over tomato sauce and add in toppings.
    21. Transfer the pizza to the stone and bake for about 8 min or possibly till topping is bubbly.
    22. Repeat with other balls of dough.
    23. You can use a variety of toppings on this pizza crust. Do not worry about shaping your pizza dough into a perfect round. A pizza stone is ideal for baking he pizza but if you do not have one, you can bake the pizzas on a cornmeal-sprinkled baking sheet. You can get buffalo mozzarella at specialty food shops and Italian grocery stores.
    24. Yield is 4 servings.

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