Thin Crust Pizza & Easy Pizza Sauce
Thin Crust Pizza & Easy Pizza Sauce
Makes 2 personal pizzas or 1 medium pizza
Pizza Dough Ingredients
1c (120g) white flour
1tsp instant yeast
1/2tsp kosher salt (if you using table salt, which is not recommended, reduce by half)
1/2tbs extra virgin olive oil
1/2c warm water (you will likely only use 1/4c of this)
1/4c flour for dusting hands and adjusting dough if necessary
Pizza Sauce Ingredients
1-12oz can diced tomatoes
1/2tsp dried basil
1/4tsp dried oregano
Salt and pepper to taste
optional: 1/4tsp red pepper flakes
Pizza Dough Directions
If using a food processor:
Add flour, salt, and yeast to a food processor and pulse until well-combined
Drizzle in olive oil and pulse again
Slowly add the warm water, a little at a time, and continue pulsing to mix. You ‘ll only want to add enough water to the point where the dough comes together and forms a ball. If the dough seems too wet, sprinkle a little more flour in and mix until the dough is the right consistency. It should be soft, but not too sticky.
Transfer the dough to a lightly oiled large bowl and cover with a damp towel.
Let the dough rest covered for 1 hour in a warm place.
If mixing by hand:
Combine flour, salt, and yeast in a large bowl and combine well.
Add the olive oil and about half the water and mix.
Add more water, a little at a time until the dough seems soft, but not sticky.
Turn the dough out onto a lightly-floured surface and continue to knead for about 5 minutes until the ingredients are well-combined and the dough has a slightly elastic feel to it.
Transfer the dough to a lightly oiled large bowl and cover with a damp towel.
Let the dough rest covered for 1 hour in a warm place.
Pizza Sauce Directions
Drain off most of the liquid from the can of tomatoes
Combine all ingredients in either a food processor, blender, or tall cup for immersion blending
Blend lightly in small bursts until the sauce is combined, but still a little chunky
Season with salt and pepper to taste and set aside
Cook Your Pizza
Pre-heat your oven to 450º (425º if you are using a convection oven) and place either a pizza stone or large cast-iron skillet in the oven.
Prep your pizza toppings and have them ready to go, assembly moves fast!
Once the oven has come to temperature, carefully remove your pizza stone or cast-iron and place it on a heat-safe surface.
Lightly flour your hands and begin stretching your pizza dough, keeping sure to maintain a fairly even thickness as you go. Depending on the type of crust you like, pull thinner for a crispier crust and maintain some thickness for a chewier one.
Once the dough is how you like it, carefully place it on the hot surface of your stone or cast-iron.
Add your sauce, cheese, and whatever other toppings you desire. Since this is not a heavy crust, be careful to not overload your pizza.
Place the stone or cast-iron back in the oven and cook for 10-15 minutes. Take care to check on your pizza, since all ovens are different. If you think it is getting near done, you can use a spatula to lightly lift one side of the crust to make sure it is neither to firm nor too soft.
Once pizza is cooked, remove from the oven and transfer it to a cutting board to cool for a few minutes before slicing.
Notes:
If using a cast-iron or pizza stone that isn’t well-seasoned, I’d recommend brushing on a light coating of high-heat oil on the surface prior to placing the pizza dough on it to prevent sticking.
While not recommended, if you don’t have a cast-iron or pizza stone a baking sheet can work. If using a baking sheet, do not place it in the oven while you are pre-heating. Instead, oil the cold sheet and assemble your pizza on it. Place it in the oven and keep a close eye on it to make sure the crust isn’t burning.
Since this is a thin crust pizza, go easy on the toppings. I try to limit it to 2-3 toppings (aside from cheese and sauce) per pizza. Some of my favorite toppings are: turkey pepperoni, italian sausage, kalamata olives, thinly sliced zucchini, and dollops of ricotta.