Monday, May 28, 2012

Tomato & Feta Thin Crust Pizza

Ok, I know this is kind of cheater-y because I'm posting yet another non-original pizza recipe, but it was just so good and I had a crust-related revelation when I made it today, so I had to share.

The recipe is for a greek style tomato/feta pizza you can find here. The dough recipe is what made this delicious. I altered my usual dough recipe to make it thin crust and was met with great success.



Thin Crust Pizza Dough

1 packet yeast
1 tsp. sugar
1 cup warm water
2 1/2 cups bread flour
1 tsp. salt
2 TBL oil
2 tsp. Italian herb seasoning

1. Put warm water in a bowl and add sugar and yeast. Let the yeast bloom for about ten minutes.
2. Combine bread flour, salt, and herbs to a mixer bowl. After ten minutes has passed, add oil to yeast mixture then add yeast mixture to flour.
3. Use the mixer paddle on your KitchenAid to combine ingredients, then switch to dough hook and knead for 10 minutes. Or you could go old-school and knead it by hand.
4. Place the dough in a greased bowl and loosely cover with a towel. Let rise for an hour.
5. Once dough has risen and at least doubled in size, punch down into a ball. Sprinkle cornmeal across the counter top and knead the dough into a large round disk. Grease a pizza pan and stretch the dough across it.
6. Cook dough for 5 minutes at 450 degrees. Remove from the oven and add the toppings. Return to oven and cook for 10 minutes. Slide pizza off tray and directly onto oven rack. Cook for 2-3 more minutes.

This was by far the best crust I've managed to produce yet. Crispy, chewy and flavorful. I think the key to achieving the right texture is all the shenanigans you have to go through during the actual cooking process. Totally worth it, though. Trust me.

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