I made thin-crust pizza last night. Yummy! For the dough, place 2t. yeast (1 packet) in 1 cup of warm water with 1t. sugar. Allow to sit for 10 minutes, then add 2T. olive oil and 1t. kosher salt. Slowly stir in 2c. bread flour until a stiff dough forms (about 5-8 minutes, I use my kitchenaid mixer). Cover, and let rest for 30 minutes.
FOR A THIN CRUST, divide the dough in half and place on a greased 12″ pizza pan. Spray the top and your hands will olive oil spray. Working from the middle out, spread and stretch the dough to cover the entire pan, then poke with a fork every inch or so. Bake in a preheated 350*F oven for 10-12 minutes, or until it just begins to brown. Take out of the oven, top with toppings, and slide directly onto the oven rack. Continue to bake for 10-12 minutes, or until the cheese is bubbly and beginning to brown. You may use the other half of the dough, or freeze it. If frozen, place in the refrigerator the night before you plan to use it. You may need to let it rest for 30 mintues at room temperature to be able to stretch it to the pan.
FOR A THICK CRUST: Place entire ball of dough on a greased 12″ deep dish pizza pan or on a half sheet pan. Spray the top and your hands with olive oil spray. Spread and stretch the dough to cover the pan. Cover with plastic wrap and allow to sit for 20-30 minutes. Bake in preheated 350*F oven for 10-15 minutes, or until it begins to brown. Remove from oven, top with toppings, then return to the oven by sliding directly onto the oven rack. Continue to bake another 10-15 minutes, or until the cheese is bubbly and beginning to brown.
I use the tomato sauce with garlic, basil and oregano as my sauce, and I use a basting brush to ‘paint’ it onto the crust. Ty’s favorite toppings are pepperoni, black or green olives, and mushrooms. My new favorite is pesto sauce, parmesan/mozzarella cheese, roasted chicken, artichoke hearts, spinach, green olives and green peppers with fresh tomato on top.
Enjoy your pizza!!