Recipe by **Tinkerbell**
This recipe was created while teaching the 2013 cooking elective, "Cuisine Around the World", at my daughter's charter school. This is one of the recipes I used for our "visit" to Italy. It was a creation that resulted after reducing several recipes down to an individual pizza sized dough amount, and testing them by making the dough in a small bowl, and kneading on a small amount of waxed paper. I wanted each student to be able to make their own individual pizza dough and pizza. This recipe makes a whole, family-sized pie, but you can divide the dough into 4 individual pies. I made this pizza a Margherita for the lesson, but feel free to use other toppings to make your favorite; Hawaiian, pepperoni, veggie, meat lovers, chicken BBQ, chicken and ranch; etc.
Top Review by Outta Here
Great crust. We like our crusts thin and this one worked great for that. Dough was very easy to work with. I divided the dough into three parts and made them "rustic" shaped. I made the Margherita (with fresh mozarella) and made one with just olive oil, portabello slices, red onion slices (sauteed first) and chevre (goat cheese) and the third I topped with tomato sauce, herbs, salami, mushrooms, mozarella and grated Romano. All three were delicious. This will be my go to crust for thin crust pizzas.
- 3⁄4 cup warm water (110 -120 degrees)
- 1 teaspoon white sugar
- 1⁄8 teaspoon sea salt
- 1 tablespoon active dry yeast (or one packet will work)
- 1 3⁄4 cups all-purpose flour
- 2 teaspoons brown sugar
- olive oil (for brushing on dough)
For Pizza Margherita
- 1 cup pizza sauce (to taste)
- italian seasoning, to taste
- 1 cup mozzarella cheese, shredded
- 6 fresh basil leaves, chopped
- 3 roma tomatoes, diced
Directions See How It's Made
- Preheat oven to 450°, and spray cookie sheet with non-stick cooking spray. Sprinkle a little cornmeal over the spray.
- Heat water in microwave for 20 seconds, or use hot tap water heated to 110 – 120 degrees. Add white sugar and sea salt. Stir to dissolve.
- Add yeast, stir to dissolve, and cover with a towel. Let proof for 10 minutes. (The yeast should bubble and puff up, if not, then your yeast is no good. Start over with new yeast.).
- Combine flour and brown sugar in a large mixing bowl, add yeast mixture, and stir with a spoon until you can no longer stir it. Now use your hands to continue mixing and kneading the dough ball. Use additional flour on your hands to keep the dough from sticking. Knead dough for at least 10 minutes, then shape dough into one large round, or divide into four pieces for individual pies, and place on cookie sheet.
- Brush a thin coat of olive oil over dough, and then spread on sauce.
- Sprinkle sauce with Italian seasoning, cheese, basil and tomatoes.
- Cook for 5 – 10 minutes, but watch closely after 5 minutes. Allow to cool slightly before slicing.