Description
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!
Ingredients
- 2 teaspoons Instant Yeast
- 3 teaspoons Sugar
- 1 teaspoon Salt
- 2 Tablespoons Nonfat Dry Milk
- 3 cups Antimo Caputo Pizzeria Flour (Blue Sack)
- 1 cup Warm Water
- 3 Tablespoons Extra Virgin Olive Oil
Preparation
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-inch squares of parchment paper on table. Roll each piece of dough into a 10-12 inch circle, about 1/8 inch thick. Spray with olive oil and let rest while oven (and pizza stone, if you have one) preheats to 450ºF.
Using a pizza peel, 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-inch thin-crust pizzas.
Notes:
• For the 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 like to use my convection oven when baking the pizza. Just watch to make sure you don’t overcook the cheese.
