Recipe: Thin Crust Pizza
Make your own pizza dough and pizza sauce for gourmet, homemade pizzas
- 1 tsp salt
- 1/2 tsp baking powder
- 2 C all-purpose flour
- 1 C water, chilled
- 2-3 tbsp olive oil
- 3-5 clove garlic, minced
- 1 can crushed tomatoes with herbs and spices, 796 ml
- 700 ml tomato basil pasta sauce
Prep time: 45 minutes
Cook time: 7-10 minutes
Total time: 1 hour
How to Make the Pizza Sauce
Heat oil over medium-high until it easily slides across the pan. Add garlic and sauté for a minute. Stir in tomatoes and tomato basil pasta sauce. Bring to a simmer and reduce until thick, about 10 –15 minutes. Stir frequently. Use hot.
If substituting homemade pizza sauce with store-bought pizza sauce, bring sauce to a simmer to thicken a little.
One pizza will require about 5 Tbsp. pizza sauce.
How to Make the Pizza Dough
In a countertop mixer combine salt, baking powder and flour.
Add water and begin to combine. Once a ball forms, add a little more flour, a sprinkle at a time, until dough no longer sticks to the bottom of the mixing bowl. The dough should be firm, bouncy to the touch, and when it is no longer sticky to the touch enough flour has been added.
Cut dough into four equal size pieces. Cover dough with a damp cloth or dishtowel until needed, otherwise it will dry out.
Flour a clean, dry rolling surface. Using a floured rolling pin, roll the dough out vigorously until paper-thin. Ideally the dough should be rolled a little larger than the size of the pan.
Brush the flat pizza-baking sheet with olive oil. We are making pizza here so no need to be stingy with the oil.
Place thin crust pizza dough on the oiled pan and trim off edges. Brush the top of the dough with a thin layer of olive oil, at least 1 Tbsp.
Top pizza dough with desired toppings, starting with a base coat of sauce, pesto or spread.
How Cook the Pizza
Preheat barbecue or oven to 500°F. If using the oven position the rack in the centre of the oven.
The barbecue is really the best way to cook thin-crust pizza because it gives a smoky flavour that parallels the taste of pizza cooked in a wood-burning oven.
Cook pizza for about 7 –10 minutes, depending on the amount of toppings. When cooking pizza on the barbecue keep the lid close.
Pizza is done when the edges are dark brown and crispy looking, the bottom golden brown and the cheese on top melted and bubbling everywhere.
Cool for a few minutes before cutting.
This recipe is from Decades Of Decadence by Rebecca Klemke