thin crust pizza

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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.

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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!

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one year ago: naan
two years ago: blueberry scones
three years ago: tomato pie
four years ago: honey glazed tofu with couscous

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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)
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  1. put the flour, yeast, and salt in a food processor and pulse to combine
  2. turn on the food processor and add the water slowly through the feed tube
  3. then add the oil, continuing to process
  4. if the dough is dry, add a little more water – it should be in a ball shape but slightly sticky when you touch it
  5. 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)
  6. preheat the oven to 500ºF with your pizza stone in the oven (if you have a pizza stone)
  7. after the pizza has risen, divide the dough in half and press each half into a circle
  8. place the crust onto the hot pizza stone or cookie sheet, pierce the crust with a fork, and bake for about 5 minutes
  9. 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
  10. 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
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  1. preheat oven to 400°
  2. microwave the butternut squash for a few minutes, then cut off the ends and peel the skin off with a peeler
  3. slice the squash in half, scoop out the seeds, and slice it into 1/8″ half-moons
  4. halve the onion and then thinly slice
  5. 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
  6. follow directions above for pizza dough
  7. 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
  8. 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
  9. repeat with the other pizza crust and enjoy!

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