Italian Thin Crust Pizza Dough


The crisp bite of this homemade thin-crust dough makes pizza night a gourmet affair.

 

 

Yields:8

INGREDIENTS:

  • 1 tsp. active dry yeast
  • 1 tsp. sugar
  • 2 c. flour
  • 1/2 tsp. sea salt
  • 1/4 c. olive oil

 

METHOD

  1. Stir the yeast, sugar, and 3/4 cup warm (110 degrees F) water together and set aside for 5 minutes.
  2. Pulse flour and salt together in a food processor. Stream in the yeast mixture and oil through the feed tube while continuing to pulse until a shaggy dough is formed.
  3. Transfer dough to a floured surface and knead for 5 minutes until dough is elastic. Place the dough in a large, oiled bowl. Cover with a dampened towel. Let rise in a warm, draft-free area until doubled in volume, about 1 hour.
  4. Punch the dough down to deflate, cover, and let rise for 30 minutes more. For a perfect crust, place risen dough on floured surface. Punch down with knuckles. Flour dough, hands, and rolling pin. Roll dough in long, even strokes.

PIZZA WITH ARTICHOKE HEARTS (Pizza ai Carciofini)

 

HOMEMADE PIZZA MARGHERITA

 

ITALIAN ESCAROLE PIZZA

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