No Mix Thin Crust Pizza Dough
- Ready In:
- 20mins
- Ingredients:
- 13
- Yields:
-
1 pizza pie
ingredients
-
Biga
- 1⁄4 teaspoon yeast
- 1⁄2 cup water
- 1⁄2 cup bread flour
-
Dough
- 1⁄2 cup bread flour
- 1 tablespoon olive oil
- 1⁄2 tablespoon salt
-
Sauce
- 1⁄2 cup tomato paste
- 2⁄3 cup water
- 2 teaspoons minced garlic
- 1⁄2 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon sugar
- 1⁄2 teaspoon onion salt
directions
- Preheat oven to 525 degrees.
- If you have a baking stone, now is the time to make sure it is placed in your oven during the warm up. If you don’t have a stone an unglazed tile or cookie sheets (without sides) works well.
- In a small non-metallic bowl, add the yeast and water and stir it up.
- Then, add the flour and stir together for a couple minutes.
- Leave it out but covered for at least 4 hours and as much as 12.
- Take your biga and add the bread flour, olive oil and salt with a firm spatula.
- After thoroughly mixed, place the dough onto a flour dusted countertop.
- The consistency of your dough should be like cookie dough.
- Don’t knead the dough just use the flour to make the outside less sticky.
- At this point, you can oil the bowl that you mixed your dough in and place covered in the refrigerator for up to a couple days.
- With your dough in the middle of a lightly floured surface, use a rolling pin to flatten your dough. Shape is not important.
- A thickness about the size of a tortilla is perfect but you can vary it more or less to your liking.
- It will puff up to about double the size that it is at this point during it’s time in the oven.
- Transfer dough to a pizza peel which has been lightly sprinkled with cornmeal.
- Mix the paste, garlic, water and spices together in a small bowl.
- With a small spoon or spatula, spread the sauce around your pizza.
- No need to coat every last pit of dough. It will spread out during oven time.
- Spread an even layer of cheese (your preference) on top of the sauce and then add any toppings that you like on your pizza.
- When placing the prepared pizza on the pizza stone, reduce the oven temperature to 500 degrees and bake for 5 minutes.
- The high temperature of the stone will crisp up your pizza in just minutes so you want to keep a good eye on your pizza.
- If you can, rotate the pizza after a couple of minutes with your peel and if possible, check the bottom of the crust to see how far along it is.
- Your pizza is done when ideally both crust and cheese are properly cooked. If you made your dough thick, it may take a bit longer.
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RECIPE SUBMITTED BY
dojemi
United States