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Thin Crust Pizza

8/6/2011

1 Comment

 
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​My quest for the perfect thin crust pizza started last spring after our trip to Italy.  The pizza in Italy was unlike anything that I have ever had.  I tried to recreate the thin crispy crust on the Italian pizza - feeling a little like Goldilocks as I fumbled through all sorts of pizza recipes.  Some crusts were too soft and bubbly, others too stiff and hard.  I longed for that perfect crust that I first had in the streets of Rome.  I finally found a recipe that has come very close to Italian pizza and I am thrilled to share it with you.
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Pizza Dough
5 cups bread flour
1 Tablespoon sugar
2 teaspoons salt
1 teaspoon yeast
2 Tablespoons olive oil
2 cups room temperature water
​Combine all ingredients into the mixer bowl of a standing mixer.  Using the dough hook, mix in medium low speed for 4 minutes.  Let dough rest for 5 minutes.  Mix another 3 minutes on medium low.  Place the dough in a greased bowl, cover with plastic wrap and let rise for 1 hour.  
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Punch dough down and let rest for 5 minutes.  Divide into 4 pieces and stretch each into a circle.  (I spread mine out on a greased pizza screen.)
​Light the Big Green Egg and bring the temperature up to 500.  Put the plate setter and the pizza stone in place.
​Prepare all of the pizza topping so that the pizza can be "dressed" while it is on the egg.
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Turn the pizza dough upside down onto the hot pizza stone and top with sauce, cheese and toppings.​  The pizzas cook really quickly because of the high temperature.  Use a pizza peel to remove the pizza from the stone and repeat with another dough.
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Serve.
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Ciao!
Click here for a printable version of this recipe
1 Comment
pizza edition link
3/23/2025 05:38:21 am

The dough fermented well!

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