Simple Sourdough Pizza Crust: The details. Lube the hook attachment with cooking spray. Add the yeast mixture along with the olive oil and mix until thoroughly combined. Add the flour and the remaining ingredients to the water/yeast, stirring to make a cohesive, somewhat sticky dough. Coat both side of the dough in flour and use fingers to press the dough flat. Mildly crunchy while still pliable (you aficionados of foldable pizza will appreciate this), this crust is ready for any topping you care to throw on it. (This allows for a little bump at the edges for a crust) When pushing out the dough, use cornmeal not flour. Dough rolled about 1/8" thick will bake into a crust about 1/4" to 3/8" thick. Spread 1/4 cup sauce into a thin layer onto dough, leaving a 1/2-inch border. You can bake this recipe in the oven or on your grill. Apply sauce and toppings and transfer to the pizza stone. … This can be tricky; you may need the help of another small spatula to guide the crust onto the heated stone. Mix the cheese, garlic, and broccoli together in a bowl. Now you're ready for toppings! Remove from the oven and serve. The rolled crust should be very thin. To transfer the thin dough to your peel, I gently and quickly fold the dough in half and then in half again, pick it up, and unfold it on the floured peel. Either way, you should have a pizza stone preheated and ready to go before you cook. For those of you that love my super easy 30 minute Miracle Pizza Dough Recipe … King Arthur Baking Company, Inc. All rights reserved. Bake in the center of the oven for 10 to 12 minutes, until the crust is brown and the toppings are cooked through. A simple weeknight pizza dough made in 30 minutes! There's some techniques worth reading in there. The whole concept of the thin crust is more than just the flour or dough recipe, it is the method of sheeting the dough into the pizza pan. Preheat grill or oven at this time-- details below. Transfer the pizza, parchment and all, to your baking stone. Pour a tablespoon of olive oil on parchment round. In a medium-sized bowl, whisk together the lukewarm water and yeast until the yeast dissolves. Brush pizza dough lightly with olive oil and prick it all over with a fork. Cover with a warm wet towel and allow to rise in a warm place for 1 ½ - 2 hours, or until it has doubled in size. I grill it until the outer edges are golden brown all the way around the crust. DOUGH: In the work bowl of a food processor fitted with the plastic dough blade, pulse the flour, … Difficulty: Easy. The longer the dough sits, the thicker the crust will be; for thinnest crust, shape and bake dough immediately, without any rest. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven. This will save time, and you don't want your toppings sitting on the uncooked crust for an extended period of time, or it will go soggy. Once everything is heated, slide your assembled pizza directly onto the pizza stone (or baking sheet). Working with one piece of dough at a time, roll between two pieces of lightly greased parchment. After rising, refrigerate bowl with dough for up to 5 days (do not punch down). Close the grill cover. If it's sticking to your fingers, mix in additional flour. If you have a pizza stone (or want to use a baking tray) place it in the oven while it preheats. You should start the oven heating when your dough has doubled in size before you start rolling out the crust. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Spread with pizza sauce. In a large bowl, combine flour and kosher salt. To roll out, start in the middle and roll towards the edges, giving a quarter turn with each back-and-forth motion. See "tips," below. Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. (If not using Pizza Yeast, allow dough to rest for 10 minutes.) Brush the surface of the crust with a little olive oil. Really Simple Pizza Dough. Choosing the flour. In the bowl of a stand mixer (or a large metal bowl) stir all ingredients together until well combined. This will save time, and you don't want your toppings sitting on the uncooked crust for an extended period of time, or it will go soggy. Whatever sauce you use, make sure it's nice and thick-- watery sauces will penetrate the crust and cause it to go limp, which will make it harder to transfer to the oven. Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. Don't have parchment? Sauce (4-6 tbsp) and toppings of your choice. Divide the dough in half, pat each half into a disk, and place on a lightly floured piece of parchment or waxed paper. Flavour gets better … Thin Crust Pizza Dough Recipe: Yield: Dough for two, 12-inch round, thin crust pizzas. Remember, with this thin crust … Find it here: Gluten-Free Thin Crust Pizza. Place the dough into the greased mixing bowl and turn to coat. I followed fairly precisely: few days in fridge, oiled pizza pan then onto a stone to finish. Flour your pizza peel VERY well. 2020 Preheat a grill and pizza stone to 500 degrees F/260 degrees C for 45 minutes to 1 hour. Add the olive … Let sit until frothy, about 10 minutes. If you're not using a stone, transfer the pizza, parchment and all, to a baking sheet. Just how thin is thin? Use high-quality flour – I like to use King Arthur’s all purpose or bread flour; … Grill the pizza for 10-12 minutes, or to desired doneness. You do not need fancy equipment, a white chef’s hat, or even a wood-fired pizza oven. This recipe uses a simple dough made with both baking powder and yeast, which yields a super-thin yet light crust. This dough is made with 100% … Turn your grill into a pizza oven! Made with the finest ingredients, fans of the thin crust style will love our authentic pizza crusts. Divide the dough in half, pat each half into a disk, and place on a lightly floured piece of parchment … Mix cool water, sugar and yeast in a medium bowl. Pat ball of dough into a disk, turn both sides in oil on parchment, then using fingertips gently stretch dough to cover entire surface of parchment. Add more flour as needed to prevent sticking. Instructions for traditional oven - insert pizza stone (or sheet pan if you don't have one) into the oven and preheat to 450 degrees. Roll out to roughly 10”-11" across. Let stand for 5 minutes until dissolved. Sprinkle with yeast and let sit for … In the bowl of a stand mixer, or in a large bowl, stir together the flour, salt and yeast. Attach the hook to the mixer and knead for 15 minutes on medium speed. Looking for a gluten-free version of this recipe? Thin-Crust Pizza -This dough is almost entirely kneaded in the food processor, which makes it almost fool-proof. Rinse out the bowl where you mixed the dough ingredients and grease it with olive oil (or cooking oil spray). I bake it until the outer edges are golden brown all the way around the crust. If you simply use your regular pizza dough, … In a large mixing bowl, stir the sugar into the water until dissolved. Combine water, sugar, and yeast in a small bowl. Brush the dough with 1 teaspoon of the oil. Preheat a cast-iron skillet in oven if you don't have a baking stone. Copyright © Bake for 10-12 minutes, or to desired doneness, turning once halfway through cooking. Pre-bake the dough … This sourdough pizza crust is … Basic! 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