MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Thin-Crust Pizza
Categories: Breads, Vegetables, Herbs, Pizza
Yield: 16 slices
2 ts Instant yeast
2 ts Granulated sugar
1 1/4 ts (8 g) salt
1 tb King Arthur Easy Roll Dough
- Improver or King Arthur
- Baker's Special Dry Milk
3 c (319 g) King Arthur Italian-
- Style Flour
3/4 c (170 g) lukewarm water
2 tb (25g) olive oil
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Tomato or marinara sauce;
- preferably homemade
Freshly chopped garlic
Sliced mozzarella cheese
+=OR=+
Grated/shredded Parmesan
- or Romano cheese
Fresh basil leaves; garnish
- optional
Weigh your flour; or measure it by gently spooning it
into a cup, then sweeping off any excess. In a
medium-sized mixing bowl (or in a bread machine set on
the dough/manual cycle), stir together all of the
ingredients, then knead for 5 minutes, or long enough to
make a fairly firm yet supple dough.
Divide the dough in half. Cover each half with lightly
greased plastic wrap, and allow the dough to rest and
relax for 15 minutes (or longer, for added flavor).
Grease two sheets of parchment paper or waxed paper. Put
a piece of dough on one piece of greased paper, then
cover with the other piece of paper, greased side down.
Roll the dough about 1/8" thick, making a circle (which
may escape the confines of the paper), an oval, or
whatever irregular shape you like. Let the dough rest in
the paper for 5 minutes; this will help prevent it from
shrinking. Repeat with the remaining piece of dough.
Set the oven @ 425 F/218 C.
If you have a pizza stone, place it on a lower rack. If
you don't have a pizza stone, prepare two baking sheets
or large round pizza pans by lightly greasing them, or
lining with parchment. (Or, if you've rolled the dough
between pieces of parchment rather than waxed paper, you
can simply use these to line your pans.)
If you're using a pan, transfer the dough, bottom piece
of parchment and all, to the pan. If you're baking on a
stone, remove the top piece of parchment, but leave the
bottom piece. If you've used waxed paper, peel it off
and discard it; it's not oven-safe like parchment is.
While the oven is heating, let the dough rest, covered,
for about 30 minutes; or for up to several hours, if you
like a slightly thicker crust.
Uncover the dough, and place it in the oven. After 5
minutes, remove it from the oven, and top it with tomato
sauce, garlic, and cheese.
Return the pizza to the oven; bake for an additional 5
minutes, then rotate the pans from top to bottom and
back to front. Bake 5 minutes more, if necessary, or
until the crust is brown.
Remove the pizzas from the oven, and transfer them to a
rack. Garnish with fresh basil leaves. Slice and serve.
RECIPE FROM:
https://www.kingarthurbaking.com
Uncle Dirty Dave's Archives
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