Tuesday, September 1, 2009

Yummy thin crust pizza!

After my trip to Barcelona, I’m all in for thin crust pizza! So I found this recipe and got to work! The result – a delicious tasting light thin crust pizza – what else, duh?!?!
DSC03648Ok, so it was little overcooked but it was yummmmy! To make a comparison, I liked it more than the previous pizza recipe that I’d posted. A good thing about this recipe is that it doesn’t require fermenting so you can make it whenever you want, no preparation required. Here’s another photo elucidating the thickness of the pizza. Background accessories (read cola) courtesy my DH :)
Here’s the recipe:
  1. .25 oz. packet of active dry yeast (or 2 1/4 tsp)
  2. 1/4 tsp. granulated sugar
  3. 3/4 cup 110 degree water – I just used lukewarm water
  4. 1 3/4 cups all-purpose flour
  5. 1/2 tsp. salt
  6. Trader Joe’s pizza sauce
  7. Shredded mozzarella cheese
  8. Chopped green pepper, onion, tomatoes and finely chopped jalapenos, cilantro and ginger. Don’t gape at the last two, try them once on your pizza and you’ll be hooked!
  1. Dissolve yeast and sugar in water; allow to rest for 8 minutes.
  2. In a separate bowl, combine flour and salt.
  3. Pour yeast mixture over flour mixture and mix well with a heavy spoon.
  4. Turn dough onto a floured surface and knead for 2 minutes.
  5. Working from the edges to the center, press dough into a 12" circle. We've also found that holding the dough up, off the counter and stretching it works well, too (keep rotating the dough circle as you stretch to keep an even circle forming).
  6. Place dough on a lightly greased pizza pan and stretch dough to edges.
  7. Spread sauce over crust and top with cheese and desired toppings.
  8. Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.
  • I used the clock wherever the times were called out.
  • I was extra careful in making sure that the water was lukewarm because I’ve read that too hot can kill the yeast while too mild will not activate it.

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