Recipe by mikey & ev
Don't be scared of how long this recipe looks! It's super simple and the results are amazing! Use your favorite toppings - we like shredded chicken, roasted red peppers, fresh spinach, and mozzarella. Adapted from http://www.thekitchn.com/thekitchn/main-dish/recipe-homemade-thin-crust-pizza-045499
Top Review by ABC330
Just made it....Eating it now....O.M.G. It's AWESOME! I had to use my dough hook on my mixer because I can't work with my hands too well anymore so it was extra fast! I added just a little bit of Perfect Pinch Italian Seasoning to the dough. The sauce....Oh...the sauce is PERFECT!!! I was concerned that it would be too sweet but with all the fixin's on your pizza, the sauce is da bomb!!! From now on this is the recipe I will be using! Thanks for posting this recipe!! LOVE it!
- 177.44 ml water
- 2.46 ml yeast
- 473.18 ml unbleached all-purpose flour
- 2.46 ml salt
- 29.58 ml olive oil
- 14.79 ml garlic, minced
- 7.39 ml red pepper olive oil (or red pepper flakes)
- 59.16 ml sugar (divided)
- 396.89 g can diced tomatoes, drained
- 236.59 ml prepared tomato sauce (we used Classico Roasted Garlic)
- 14.79 ml brown sugar
- 14.79 ml balsamic vinegar
- 2.46 ml basil
- 2.46 ml oregano
- 1 bay leaf
- salt and pepper, to taste
Directions See How It's Made
- Pre-heat your oven to 500 degrees. If you have a baking stone, put it on a rack in the lower-middle part of the oven.
- In a small bowl or liquid measuring cup, heat the water until it feels barely lukewarm when you test it with your finger (if the water is so hot that you can't leave your finger in it, wait for it to cool down). Add the yeast to the water and use a fork or whisk to stir it into the water. Set this aside for a few minutes and allow the yeast to dissolve.
- Measure out the flour into a large mixing bowl. Add the salt and use your hand or a whisk to combine.
- Make a well in the center of the flour and pour in the water-yeast mixture. Use your fingers or a wooden spoon to combine everything together.
- When it comes together into a cohesive ball, turn it out onto the counter along with any extra flour in the bowl that hasn't yet gotten worked inches.
- Knead the dough until all the flour is incorporated and the dough is smooth and elastic to the touch--about five minutes.The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it's smooth and silky.
- Use a bench scraper to divide the dough in two. Shape each half into a smooth ball. Set aside while preparing sauce.
- Heat olive oil in a sauce pan over medium heat. Add minced garlic and red pepper olive oil (or a little extra olive oil, plus red pepper flakes).
- Saute 2 minutes, or until garlic is golden. Add half of the white sugar, and allow to melt (it might start to look clumpy, don't worry and keep going).
- Add drained tomatoes and the rest of the white sugar. Cook for 2 minutes.
- Add the rest of the ingredients (prepared sauce, brown sugar, balsamic vinegar, basil, oregano, bay leaf, salt, and pepper). Lower heat to medium-low and simmer for 20 minutes. You can break up the tomatoes with a wooden spoon, or use an immersion blender if you prefer.
- Work one piece of the dough in your hands and form it into a large disk. Working from the middle of the dough outwards, use the heel of your hand to gently press the dough outward until it's about 1/4 of an inch thick or less. You can also use a rolling pin for this part.
- Repeat with the second piece of dough (or freeze it for later).
- Place pizza dough on baking stone or baking sheet with cooking spray.
- Spoon a few tablespoons of sauce into the center of each pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings except the cheese.
- Bake for about 5 minutes and then rotate the pizza 180-degrees (most ovens have 'hot spots' your pizza will bake unevenly if it's not rotated). Bake for another 3 minutes and then sprinkle the cheese over the top. Bake for another 2-3 minutes until the edges are golden brown and crispy.
- Remove your pizza from oven and let it cool on a wire rack for a few minutes before cutting.