Thin-Crusted Pizza – a delicious recipe with unbleached, salt, warm, active dry yeast, olive oil, pizza pan. Easy to follow and perfect for any occasion.
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Place the flour and salt in a 2-quart mixing bowl and stir well to mix; make a well in the center.
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Measure the water and pour it into a small bowl.
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Sprinkle the yeast on the surface of the water and leave it to soften 3 or 4 minutes.
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Whisk the yeast and water together then whisk in 1 tablespoon of the oil.
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Pour the liquid mixture to the well into the flour and stir with a rubber spatula to form a soft, sticky dough.
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Turn the dough out on a floured work surface.
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Knead the dough gently, folding it over on itself, and scraping it off the surface with a spatula or plastic scraper if it is very sticky.
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Avoid adding more flour to the dough -- that will produce a tough pizza.
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Knead for about 5 minutes, until the dough is smooth and no longer so sticky.
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Rinse and dry the bowl.
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Spread 1 tablespoon oil all around the inside of the bowl.
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Form the dough into a ball and place in the bowl.
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Turn the ball upside down, so that the top surface of the dough is oiled, and cover the bowl with plastic wrap.
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Allow dough to rise at room temperature about 1 hour, or until doubled in bulk.
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For advance preparation, cover and refrigerate the dough several hours or even overnight.
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To form the pizza crust, generously flour the work surface.
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Flour your hand and scrape the dough from the bowl in one piece, without stretching or folding it.
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Place the dough on the floured work surface so that what was on top in the bowl is now underneath.
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Scatter a tablespoon or so of flour over the dough and press down on it with the palm of the hand.
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Be careful to keep the dough an even disk shape.
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If the dough is freshly made, it may resist slightly.
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Should that happen, cover it with plastic wrap and allow it to rest for about 5 minutes, then resume the process.
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If the dough has been rested for a long time either in the refrigerator or at room temperature, it will respond easily.
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Form your right hand into a fist and begin to press the dough in a circle, about 1/2-inch in from the edge of the dough, with the middle joints of your fingers (as though knocking on a door).
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Pull gently with your other hand on the edge of the dough, opposite where the dough is being pressed.
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Continue around the crust two or three times in this manner to flatten and widen it.
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For a rectangular crust, press and pull the dough into a rectangular shape -- use a rolling pin of the dough resists.
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Pour the remaining 2 tablespoons olive oil onto a round or rectangular pizza pan and spread it with the palm of one hand.
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Fold the crust in half and transfer it to the oiled pan.
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Unfold the dough and press it into place in the pan with the palms of both hands, gently stretching from the center outward.
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If the dough resists, cover with plastic wrap and allow it to rest for about 5 minutes, then resume the process.
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When the dough is properly stretched, it should be about 1/8-inch thick and have a 1/2-inch wide border which is slightly thicker.
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Set racks at the lowest and highest levels of the oven and preheat to 450 degrees.
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Top the pizza with any of the suggestions that follow the recipe.
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Bake the pizza on the bottom rack of the oven for about 30 minutes.
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After about 10 minutes, lift an end of the pizza with a metal spatula to check that the bottom is not burning.
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If the bottom is coloring too quickly, slide another pan under the first one.
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If the bottom is light golden, check again after another 10 minutes.
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When the pizza is done, the top should be sizzling gently, and the bottom a dark brown.
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If the top has not colored sufficiently when the bottom is done, place pizza on top rack of the oven for an additional 5 minutes
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This pizza was invented in 1889 by Neapolitan pizzaiolo Raffaele Esposito and named for Queen Margherita of Italy.
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The pizza echoes the colors of the flag of the newly united Italy: red (tomatoes), white (mozzarella), and green (basil).
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It is perfect in summer when fresh perfectly ripe tomatoes and basil are in season.
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If you use fresh tomatoes, you will need about 1 pound, perfectly ripe, either round or plum.
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Plunge them into boiling water for half a minute, remove and peel them.
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Halve the tomatoes and squeeze out the seeds, then chop and drain the pulp.
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Sprinkle 3 tablespoons coarsely chopped fresh basil on the dough before adding the tomatoes and 2 tablespoons oil.
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Sprinkle the pizza with 2/3 cup shredded mozzarella.
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Variations:
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Pizza Nuda: This is really a focaccia, but it is made with the crust for Pizza Napoletana.
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Bake the pizza crust with a drizzle of oil and a sprinkling of coarse salt.
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The result will be thin and delicate, somewhat like a flour tortilla in flavor and texture.
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More Pizza Toppings:
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Though I am partial to a typically Italian tomato and mozzarella pizza topping, there are many alternatives.
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The following should inspire you on to create your own favorite pizzas, either the thick- or thin-crusted variety.
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Remember though: too much of any topping makes for a wet and soggy pizza, no matter how long it is baked.
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For numbers 4 and 5, spread the toppings on the completely baked or grilled crust.
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1: 2 cups coarsely grated assorted cheeses, such as Gruyere, Fontina, Gorgonzola or Roquefort (crumbled), and Parmesan, plus a drizzle of 2 tablespoons olive oil.
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2: 2 cups roasted peppers cut into thin strips, plus a drizzle of 2 tablespoons olive oil, a peeled and thinly sliced clove of garlic, and a sprinkling of 1 or 2 tablespoons grated Parmesan.
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3: Substitute 1 cup of crumbled mild goat cheese for the Parmesan with the roasted peppers, above.
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4: Spread the crust with 1 cup ricotta seasoned with salt, pepper and a teaspoon of crumbled dried oregano.
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Top with 4 ounces shredded prosciutto.
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5: Top the completely baked crust with thinly sliced smoked salmon.
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Cover with dabs of creme fraiche, ground pepper, chopped onion, and capers.
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Tips:
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1.
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Make and partially bake several crusts.
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Wrap well and freeze; then grill as needed.
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The crusts don't even need to be defrosted before grilling.
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2.
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Make pizza dough the day before and store tightly covered in the refrigerator.
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The chilled dough will stretch or roll out even more easily.
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3.
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For a pizza party, make a number of crusts in advance, then prepare bowls of toppings so guests can create their own topping combinations.
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Storage: Serve immediately.
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If the pizza has to wait, the crust may become soggy and reheating may make it hard rather than crisp.
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Hints for Success: Be sure that the oven has preheated sufficiently before putting in the pizza.
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A pizza with an underdone crust is very unappetizing
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VARIATION:
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GRILLED PIZZA: Grilled pizza is one of the most popular items at Al Forno, Johanne Killeen and George Germon's charming restaurant in Providence, Rhode Island.
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In their book Cucina Simpatica, (HarperCollins, 1991) they give detailed instructions for preparing pizza their way.
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My method is simplified using a partially baked pizza crust on a covered charcoal or gas grill.
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To grill any of the thick- or thin-crusted pizzas in this chapter, allow the dough to rise in the pan and bake it on the middle rack of a preheated 450 degree oven, without the toppings, for about 10 minutes, until the dough is set and no longer sticky.
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Brush oil on the surface of the dough and immediately turn it out of the pan onto a preheated grill.
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Cook 2 to 3 minutes, or until well colored.
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Turn dough back over on grill and quickly place toppings on already-grilled side.
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Cover with a tent of foil or the lid of the grill and cook 5 minutes longer.
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Serve immediately
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 1/2 cups unbleached, all-purpose flour, 1 teaspoon salt, 1/2 cup warm (110 degree) tap water, 2 teaspoons active dry yeast, and more.
Yes, Thin-Crusted Pizza falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.