mike and i love making pizza at home. we usually use this recipe, which produces a thick crust pizza. but during our visit to california in june, we were lucky enough to sample two different delicious homemade thin-crust pizza doughs at our friends’ houses, and we decided it was time to try a thin crust pizza on our own.
so we researched doughs and landed on this one from mark bittman. it’s super easy to make if you have a food processor, and yields a mostly crispy crust with just enough soft dough to make it fantastic. we’ve been making this dough and covering it in roasted butternut squash and onions, with a little parmesan cheese and/or goat cheese, and spinach. it’s delicious! enjoy!
one year ago: naan
two years ago: blueberry scones
three years ago: tomato pie
four years ago: honey glazed tofu with couscous
thin crust pizza dough
yields 2 small pizzas
adapted from mark bittman
- 3c all purpose flour (plus a little more for kneading)
- 2t rapid rise yeast (do NOT use regular active yeast)
- 2t coarse salt
- 1c warm water
- 2T olive oil (plus a little more for greasing the bowl)
______________________________
- put the flour, yeast, and salt in a food processor and pulse to combine
- turn on the food processor and add the water slowly through the feed tube
- then add the oil, continuing to process
- if the dough is dry, add a little more water – it should be in a ball shape but slightly sticky when you touch it
- put the dough into a greased bowl and cover with a towel, allowing to rise for an hour or so (you can skip this if you’re in a rush)
- preheat the oven to 500ºF with your pizza stone in the oven (if you have a pizza stone)
- after the pizza has risen, divide the dough in half and press each half into a circle
- place the crust onto the hot pizza stone or cookie sheet, pierce the crust with a fork, and bake for about 5 minutes
- pull the dough out of the oven and top with sauce, cheese, and your favorite toppings, then place back into the oven and cook for another 5-7 minutes, or until the cheese is bubbling and the crust is golden brown
- repeat with other pizza, slice, and enjoy!
butternut squash pizza
yields 2 small pizzas
adapted from vegetarian times
- 1 small butternut squash
- 1 small onion
- 2T olive oil
- 1T fresh rosemary, minced
- pizza dough (see above, or buy from store)
- 1/2c grated parmesan cheese
- 2oz herbed goat cheese, optional
- 1/2c baby spinach leaves
______________________________
- preheat oven to 400°
- microwave the butternut squash for a few minutes, then cut off the ends and peel the skin off with a peeler
- slice the squash in half, scoop out the seeds, and slice it into 1/8″ half-moons
- halve the onion and then thinly slice
- toss the butternut squash pieces, onion, oil, and rosemary together in a baking dish and roast for about 30 minutes, or until a fork easily pierces the butternut squash pieces
- follow directions above for pizza dough
- after step 8 above (after the pizza crust has baked for 5 minutes), spread the butternut squash/onion mixture over the dough and top with 1/4c parmesan and goat cheese
- continue baking the pizza until the crust is crisp and the cheese is bubbly, then remove from the oven and top with 1/4c spinach leaves
- repeat with the other pizza crust and enjoy!
3 thoughts on “thin crust pizza”