Thin Crust Pizza
by Editorial Staff
Let’s prepare the thinnest pizza with a diameter of 32 cm, like in a pizzeria, with a delicious homemade sauce made from fresh tomatoes and basil.
Cook: 2 hour
Ingredients
For the dough:
- Wheat flour (sifted) – about 400 g
- Olive oil – 2 tbsp
- Live yeast – 20 g
- or dry yeast – 7 g
- Sugar – 1 teaspoon
- Salt – ½ teaspoon.
- Warm water – 200 ml
For the sauce:
- Tomatoes – 600 g
- Fresh green basil – 10-12 leaves
- Garlic – 2 cloves
- Olive oil – 2 tbsp
- Salt to taste
- Sugar to taste
- Oregano – ½ teaspoon
Pizza filling “Margarita”:
- Mozzarella cheese – 150 g
- Fresh green basil – 8-10 leaves
Salami pizza filling:
- Salami – 50-60 g
- Champignon mushrooms – 2 pcs.
- Mozzarella cheese – 50 g
- Hard cheese – 50 g
Directions
- Cooking dough. In warm water, mix yeast, sugar and 2 tbsp tablespoons of flour. We leave for 10-15 minutes.
- We knead the dough. Pour the dough into the sifted flour, add salt, olive oil. Knead the dough until smooth. We leave to come up for 1 hour.
- Cooking tomato sauce with basil. First, we peel the tomatoes: we make cuts on the tomatoes, put them in boiling water for 3 minutes, then in ice water – the skin comes off with ease.
- Chop the tomatoes. Heat olive oil in a pan, add tomatoes, evaporate excess liquid.
- Add chopped garlic, basil leaves, salt, sugar to taste. We keep it on fire for another 5 minutes. Grind the cooled sauce with a blender.
- Knead the dough for 5 minutes, divide it into 3 parts. The total weight of the dough is about 620 g. One pizza with a diameter of 32 cm takes about 200 g of dough. I will make two pizzas, the rest of the dough can be sent to the refrigerator and pizza made the next day or frozen.
We form a round cake from each part of the dough, turning the edges inward. Leave the cakes to rise for 30 minutes. In the meantime, we cut the ingredients for the filling. The ideal ratio of dough to filling in thin pizza is 1: 1. - We dust the surface and the cake well with flour, stretch the dough with our hands, forming the sides. I’m not a professional and I don’t do it that often, but still I manage to form a pizza base with sides without a rolling pin. I recommend forming the base on parchment or on foil greased with olive oil, so it’s easier to transfer the pizza to a baking sheet later. It is believed that the pizza base cannot be rolled out with a rolling pin, because in this case there are fewer bubbles and, moreover, it is easier to form sides with your hands.
- Leave the pizza base under the towel for 10 minutes so that it fits slightly. We preheat the oven to the maximum. I have it 250 degrees. The baking sheet should also heat up very well, it is thanks to this that we will be able to get a crust on the bottom of the pizza and get as close as possible at home to the result of baking pizza in the oven.
- Cooking pizza “Margarita”. Lubricate the base with sauce, lay out the chopped mozzarella, you can also add thin tomato slices.
- We bake pizza for 5-10 minutes (depending on the oven).
- Cooking pizza with salami and mushrooms. Grease the base with sauce, lay out thin slices of sausage and mushrooms, mozzarella and hard cheese.
- We bake pizza for 5-10 minutes (depending on the oven).
- Sprinkle the finished pizza with oregano, grease with olive oil and decorate with fresh basil leaves.
Bon Appetit!
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