THIN PIZZA CRUST - PIZZERIA BIANCO, PHOENIX
The dough is wetter and stickier than most pizza doughs -- but it bakes up light and crisp. Be sure to add in the additional 1/2 cup flour after stirring in the water. Continue to sprinkle with flour as you knead the dough. Published in Gourmet, January 2006. A good platform for lighter pizza toppings. Update: Several members have commented that they have had issues with their yeast. I have made this recipe many times with no trouble. When the yeast "foams", all you need is a thin layer coating the top of the liquid. Also, be sure to use unbleached flour, not the standard bleached flour. Hope that helps.
Provided by swissms
Categories Breads
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Place pizza stone on lowest rack and preheat oven to 500F (allow 1 hour for pizza stone to heat).
- Stir together yeast, 1 T flour, and 1/4 cup warm water in a measuring cup and let stand until mixture develops a cream foam on surface, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.).
- Stir together 1 1/4 cups flour with salt in a large bowl. Add yeast mixture, olive oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough flour (about 1/2 cup) to make dough come away from sides of bowl. (Dough will be wetter than other pizza doughs you may have made.).
- Knead dough on lightly floured surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth, soft, and elastic, about 8 minutes. Form dough into a ball, put on a lightly floured surface, and generously dust with flour. Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/4 hours. Dust a wooden peel or a lage baking sheet (without sides) with cornmeal.
- Do not punch down dough. Carefully dredge dough in a bowl of flour to coat and transfer to a dry work surface. Holding one edge of dough in the air with both hands and letting bottom just touch the work surface, carefully and quickly move hands around edge of dough (like turning a steering wheel), allowing weight of dought to stretch round to roughly 10 inches. Lay dough flat on peel or baking sheet.
- Continue to work edge of dough with your fingers, stretching it into a 14-inch round.
- Brush dough with olive oil (about 1 T), leaving a 1-inch border. Scatter toppings over dough.
- Line up far edge of peel with far edge of stone in sove and tilt peel, jerking it gently to start pizza moving. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone (do not pull back pizza).
- Bake until crust is golden and cheese is bubbling, 10-12 minutes. Slide peel under pizza to remove from oven.
Nutrition Facts : Calories 169.7, Fat 1.6, SaturatedFat 0.2, Sodium 583.9, Carbohydrate 33.2, Fiber 1.5, Sugar 0.1, Protein 4.9
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Chaudhry Qaiser Iqbal
[email protected]This pizza crust recipe is amazing! It's the perfect combination of crispy and chewy.
Stephanie Dorame
[email protected]I'm not sure what I did wrong, but my pizza crust turned out really dry and crumbly. I think I might have over-mixed the dough.
Graycie Ryberg
[email protected]This pizza crust recipe is a lifesaver! I'm gluten-free and it's so hard to find good gluten-free pizza crusts. This recipe is easy to make and the crust is delicious.
gurprit singh
[email protected]This pizza crust recipe is a bit bland for my taste. I like to add some garlic and oregano to the dough to give it more flavor.
Malik Shaban
[email protected]I've tried a lot of different pizza crust recipes, but this one is definitely my favorite. It's so easy to make and the crust is always perfect.
Jone Day (Jone)
[email protected]This pizza crust recipe is a great starting point for creating your own custom pizzas. I like to add different herbs and spices to the dough to give it a unique flavor.
LuxuriousLatte
[email protected]I love this pizza crust recipe! It's so easy to make and the crust always turns out perfect.
Abu AL Munzer
[email protected]This pizza crust recipe is a bit more work than some of the others I've tried, but it's definitely worth it. The crust is thin and crispy, and it holds up well to all sorts of toppings.
ArmisGT
[email protected]I've made this pizza crust recipe several times now and it never disappoints. It's the perfect base for any type of pizza.
Rabindra Sharma
[email protected]This pizza crust recipe is a keeper! It's easy to make and the results are always amazing.
laxman Sah
[email protected]I'm not a huge fan of thin crust pizza, but I have to admit that this recipe is pretty darn good. The crust was crispy and flavorful, and the toppings were fresh and delicious.
Tlalane Mariti
[email protected]This is my new go-to pizza crust recipe. It's so much better than anything I've ever gotten from a store-bought mix.
Lannie N
[email protected]I was skeptical at first, but this pizza crust recipe really delivered. It was super easy to make and the crust turned out perfectly thin and crispy.
pedro salto
[email protected]This pizza crust recipe is a game-changer! I've always struggled to get a thin crust that's both crispy and chewy, but this recipe nailed it. The dough was easy to work with and the final product was perfection.