Wednesday, June 14, 2017

Thin Pizza Crust

Thin Pizza Crust from Tori Avey

This recipe makes one thin, 11-13" pizza crust.
  • Put into a bowl and whisk:
    • ⅓ cup warm water (~95℉);
    • 1 tsp sugar, honey, vel sim.; and
    • 1 tsp active dry yeast.
  •  Cover and let stand to proof the yeast. If it’s not nice and foamy within 10 minutes, you need fresher yeast (although when I did this two days ago, our nearly-empty jar of Fleischmann’s that had a 2015 expiration date on it produced yeast that was still quite active).
  • In the meanwhile, put into another, larger bowl
    • 1 cup all purpose flour and
    • 1 tsp kosher salt
  •  and whisk to combine.
  • Add the clearly active yeast mixture and 1 Tbsp olive oil to the dry ingredients.
  • Mix to combine thoroughly and then
  • knead for five minutes. (I did this in the bowl and needed (ha!) no more flour for the kneading).
  • Form into a ball and
  • transfer to a smaller, oiled bowl.
  • Turn to completely coat the ball with oil.
  • Cover and let rise in a room that is ~76-80℉ for about 2 hrs (until double in size).
[Insert two hours worth of music & other chores here.]
  • Place a pizza stone, cast iron bistro pan, or some other such item into an oven and preheat to 450℉.
  • Punch down the dough.
  • Get out some parchment, sprinkle with corn meal, and start rolling out the dough from the center, shifting 90° with each stroke.
  • When the dough is ~13", sprinkle with a bit more corn meal,
  • prick all over with a fork,
  • flip,
  • brush with olive oil, and
  • top with desired toppings.
  • Transfer to heated stone or iron in the oven (if it doesn’t want to slide cleanly off the parchment, just set the parchment with the pizza down on the hot tool).
  • Bake for ~12 minutes
  • check for desired browning of the crust, and either leave in for a bit longer or
  • take out, cut, and serve.