Thin Crust

 

Servings:  4 - 6 

Prep Time:  2 - 3 hours

Cook Time:  12 - 15 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional   

 

Ingredients for Dough:

• 2 ½ cups all-purpose flour (preferably Cerasota or King Arthur) 
• 2 teaspoons granulated sugar
• 1 ½ teaspoons instant yeast
• 1 teaspoon kosher salt
• ¾ cup plus 2 tablespoons cold water
• 2 tablespoons extra virgin olive oil
• Cornmeal, for dusting

Ingredients for Sauce:

• 1 - 14 ounce can crushed San Marzano tomatoes 
• dried oregano, to taste 
• Romano cheese, grated, to taste 
• Kosher salt, to taste
• freshly ground black pepper, to taste

Ingredients for Toppings:

• 2 cups part skim mozzarella cheese, grated 
• parmesan cheese, grated, to taste 
• green bell pepper, diced 
• Italian sausage
• pepperoni 
• black olives, sliced 
• white onion, diced 
• crushed red pepper flakes

Procedure:

1. Whisk flour, sugar, yeast and salt in the bowl of a stand mixer to combine. Stir the cold water and olive oil together. Using a dough hook on the stand mixer on slow speed, slowly pour the water/oil into the bowl with the dry ingredients. It will form a shaggy ball and clear the sides of the bowl. 
2. Transfer the dough to the counter and knead a few times then shape it into a ball. Brush a medium bowl with oil and place the dough in the bowl; cover with plastic wrap. Leave the dough on the counter to rise until it has doubled in size, about 1-2 hours. 
3. About 45 minutes before the dough is ready, place your pizza stone in the oven on the bottom rack and heat the oven to 475°F. If you have two pizza stones, place one on the top third and one on the bottom third. If you don't have two, place the stone in the top third. 
4. While the dough is rising and the oven is heating, gather your pizza sauce ingredients and toppings. 
5. When the dough is ready, transfer to a lightly floured counter. Divide the dough into two equal pieces and sprinkle each with flour. Using your fingertips, form each half into a small round disk, about 7-8 inches. Using a rolling pin, roll the dough out into about 12 inch circles (if you’re using a baking sheet, into a rectangle), using additional flour as needed to keep the dough from sticking.
6. Transfer the dough to a baking sheet or 12” pizza pan. 
7. Top  the dough with about ½ cup tomato sauce, starting in the center then working your way to the outer edges. Sprinkle with dried oregano, parmesan, salt and pepper. Add cheese (about 1 ½-2 cups) to the center in a mound then move to the outer edges in an even layer; top with your desired toppings.
8. Place pizza on the bottom stone, if using, and cook for 12-15 minutes. It’s ready when the cheese is starting to get golden brown. 
9. Cut the pizza in squares and eat hot with crushed red pepper and extra parmesan sprinkles!