Thin Crust Pizza
Makes 2 small pizzas
- 2 ¼ cups all purpose flour (you may substitute bread flour or mix in wheat flour/barley flour – Gluten is the key to good pizza dough)
- ½ tsp salt
- ½ tsp instant yeast
- ¾ cup lukewarm water (85˚-90˚, warm to the touch)
- 3 tbsp olive oil
Keep out the flour and olive oil, we will need these later
- Mix dry ingredients (flour, salt, yeast) in bowl.
- Add Water and Oil, Mix thoroughly
- Knead thoroughly for 5-10 minutes; Add flour as needed to create soft and elastic texture, high-gluten flour produces the best elastic dough.
Divide dough in half, dough will need to rise before it is baked.
To prepare for baking, coat dough in thin layer of olive oil, place in bowl and leave in warm area for ~30 minutes until dough has doubled in size.
Roll dough to the size and thickness desired, coat lightly with oil to prevent ingredients from mixing in with pizza. Add your desired ingredients and bake at 400˚F - 450˚F for 20-25 minutes or until golden brown.
Want to store dough for later use?
Dough can be stored in refrigerator for 3-5 days and freezer for 4-6 months, remember to coat with oil to prevent sticking! Dough stored in the refrigerator will rise, so make sure it can breathe!
When removing from freezer or refrigerator, remember to allow the dough to return to room temperature, frozen dough will need to rise a bit before baking.
New York Style Crust
Makes one 12” pizza
- 4 ½ cups all-purpose flour
- 2 ½ tsp sugar
- 2 ½ tsp salt
- ½ cup cornmeal
- ½ tsp yeast
- ½ cups lukewarm water (85˚F-95˚F)
- 1 tbsp olive oil
Keep Flour, Oil and ½ cup cornmeal out for later
- Dissolve Sugar and Salt in the prepared Lukewarm Water
- Mix Water/Sugar/Salt, Oil and Flour thoroughly in mixing bowl
- Place on floured surface and add yeast evenly over surface of dough
- Knead thoroughly for 8-12 minutes, add flour as needed to create desired consistency
- Allow to rise, place dough in oiled, ventilated container and let sit at room temperature until dough has doubled in size (30min-2hr, depending on yeast)
- Roll and form to desired shape,
- Spread thin layer of olive oil below toppings to prevent crust from soaking up the toppings
- Spread cornmeal onto baking stone, sheet or peel to prevent crust from sticking
- Add desired toppings; bake for 20-25min at ~450˚F or until golden brown, and enjoy!.
White Garlic Sauce
- 2 cups whole milk
- 2 tbsp cornstarch
- 1 ½ tsp salt
- 1 tsp pepper
- 3 cloves of garlic, minced
- 1 tsp garlic salt
- 1 tsp onion powder
- 1 tsp oregano
- ½ tsp basil
- 2 tbsp finely grated parmesan cheeseMix all ingredients in a medium sauce pan and bring to boil. Boil for 2 minutes and then simmer until thick. Thinly coat pizza dough with olive oil to prevent sogginess, top as desired and bake!
