Thin Pizza Crust
"Makes a very thin and crispy crust pizza. I got tired of pizza crusts not being exactly what I was looking for, so I created one of my own. For best results do not speed up the fermentation process, just let it rise within its own time. Seems to cook best in a 425-450 oven."
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Yields:
-
2 Crusts
- Serves:
- 1
ingredients
- 1 teaspoon yeast
- 1 teaspoon sugar
- 3⁄4 cup warm water (110 degrees)
- 2 cups bread flour
- 1 teaspoon wheat gluten
- 1 ounce kosher salt
- 2 ounces olive oil
directions
- Combine yeast and sugar in a small bowl with 1/2 the water. Set aside till the mixture foams(10 mins or so).
- In a larger bowl, mix Flour, Gluten and Salt.
- When the yeast is foamy, form a well in the middle of the flour mixture and pour in yeast mixture, olive oil, and remainder of water.
- Mix well till mixture pulls away from the bowl.
- Turn out on a lightly floured surface and knead 50 times. Form into a ball.
- Place a little olive oil into the mixing bowl and turn the dough ball to coat. Cover with a damp kitchen towel and place in a warm place till double(about 1 hour, but could be more).
- After it doubles, punch dough down lightly and set aside covered to rest for 10 minutes.
- Divide into 2 pieces and roll out to shape.
- Brush with olive oil before cooking.
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