Prep 2 hrs
Cook 15 mins
A thin-crusted pizza done like an Italian Grandma used to make. Different that the average pizza, thinner and crisper than a Sicilian pie, you are going to love this quick, simple recipe. From America's Test Kitchens.
- 2 tablespoons olive oil
- 3⁄4 cup water
- 1 tablespoon olive oil
- 1 1⁄2 cups bread flour
- 2 1⁄4 teaspoons yeast
- 1 teaspoon sugar
- 3⁄4 teaspoon salt
- 28 ounces diced tomatoes, drained
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon dry oregano
- 1⁄4 teaspoon salt
- 8 ounces mozzarella cheese (shredded or sliced)
- 1⁄4 cup parmesan cheese
- 2 leaves fresh basil
- Spread the 2 tablespoons of olive oil over a jelly roll or large baking pan.
- Combine the water and olive oil together in a measuring cup.
- Mix all of the dry ingredients for the crust together and place in a mixer. With the dough hook, start mixer on low and begin to add the liquid mixture until the wet and dry ingredients are incorporated. Increase the speed to medium and mix for 10 minutes. The dough should be sticky unlike regular pizza dough.
- Drop the dough onto the oiled pan and turn over once to coat the dough with oil. Press out into a 6 x 10" rectangle (the dough won't spread over the whole pan at this point.) Cover with plastic wrap and let rest for 60 to 90 minutes; the dough should double. Uncover and press the dough out to the sides of the pan. Cover again with the plastic and let rest/rise for another 45 minutes.
- Preheat oven to 500 degrees fareneheit, with rack positioned at the lowest level.
- Mix all of the ingredients together for the sauce. Cheeses should be combined, and fresh basil should be rolled, width-wise, and chopped into fine ribbons and set aside.
- First, spread the cheese evenly over the dough, then sprinkle the tomato topping. Bake for approximately 15 minutes (perhaps sooner if you have a convection oven), until bubbly and golden brown.
- With a long spatula, loosen crust from pan then transfer onto a large cooling rack. Sprinkle with fresh basil, cut and serve.
Wonderful recipe- we've been making this weekly x 3 months and have it dialed in perfectly to reduce the prep/wait time: Make multiple batches of dough and topings at once and freeze in individual portions. when you want pizza, pull outa ball of dough and container of toppings, the evening before, let thaw in fridge, in morning,drop the dough onto the oiled pan and turn over once to coat the dough with oil. Press out into a 6 x 10" rectangle-- let sit all day in fridge, when you get home, stretch again and let rise a second time(45 min). Bake per directions.... if you don't want to heat up the house in the summer you can bake it on a grill--- 350-400 deg, 15 min-- keep a close eye-- will brown well on bottom but not top edges. We've even brought it to my folks house as a surprise---let it rise at home and called ahead to preheat the oven when we were 30 min away. Travels well!