Monday, October 10, 2011
Bake! Thin-crusted pizza
Our Bake! pick for this week is thin-crusted pizza, and it was picked by ME! :)
I actually picked this recipe because my dad loves pizza, but prefers thin-crust, and since none of my trusty pizza crust recipes are for thin-crust, I've never been able to share homemade pizza with him. But then we ended up having a bunch of people over for dinner, and we ate it all up! No fear, though: this recipe is super easy and super tasty, and I guarantee we'll make it again.
This morning, I made the dough, which only consisted of whisking flour with salt, yeast with water and oil, and then mixing the two together. The dough rises for an hour or until doubled (mine took a little longer), is folded over a few times to smooth it out, and divided. I divided mine into three 364 g portions (to fit on my 10x15 baking pans), floured the pieces, wrapped them in plastic, and stuck them in the fridge.
When we got home from our afternoon adventures, I pulled two pieces of dough out of the fridge, oiled two pans, and used my fingers to spread the dough out as much as possible.
I used NM's simple tomato sauce, and then topped the pizzas with a sprinkling of olives, pepperoni, mushrooms and onions. I ended with grated mozzarella and asiago. The pizzas baked for 9 minutes. Seriously, so quick and easy! A perfect meal for having friends over: both the crust and the sauce can be made ahead of time and the assembly was much easier than doing our usual individual pizzas.
The pizza got rave reviews from everyone. The crust was crispy and had great flavor. Check out Margaret's post for her beautiful margherita pizza!