Pizzettes (Keith's famous pizza)

By cacelias

Keith Dunn made these amazing pizzas when I went to visit Vera & Keith this past April (2016). The crust is amazing and by far the best homemade pizza crust I have encountered. The trick is to roll out the dough very, very thin and preheat a pizza stone in the oven at 450 degrees for 30 minutes prior to baking. This assures the crust will be crispy. Also, put the stone in the lowest rack of your oven. The dough is prepared in your bread machine, so it is super simple and the toppings for the pizza can be whatever your family likes! I usually make one cheese and sausage pizza and one cheese and tomato pizza with basil. Delicious! This is fast going to become my "go to" recipe for homemade pizza!

Recipe compliments of Keith Dunn, Wilmette, IL April 2016

Ingredients

• For the Dough:
• (I usually double this recipe to make two 12" thin pizza crusts or four 6" individual pizzas)
• 1 t yeast
• 1 1/2 cups all-purpose flour
• 1 t sugar
• 1/2 cup water
• 2 T olive oil
• 1 pinch ground black pepper
• 1 t salt
• For the Pizzettes:
• 3 T olive oil
• 1 garlic clove, minced
• mozzarella cheese, shredded or if fresh, sliced
• plum tomatoes, sliced thin
• sweet italian sausage, cooked and crumbled
• Italian Seasoning or pizza seasoning, red pepper, if desired
• Pizza sauce or Spaghetti sauce, served on the side for dipping or spread onto the crust
• Any other vegetables and pizza combinations of your choice!

Details

Servings 4
Preparation time 80mins

Preparation

Step 1

For the Dough:
Place all of the ingredients into a bread machine, program for Dough or Basic Dough and press start. (My machine takes about 1 hour 20 minutes). After it is done, you can use it right away or put into an oiled bowl covered with plastic wrap and put it in the refrigerator and save until you are ready to roll it out. When you are ready to use it, transfer the dough to a lightly floured work surface, cover with a clean towel and let it rest for 5 minutes. Divide dough into equal parts and roll out VERY thin onto a pizza peel. I sprinkle cornmeal onto the pizza peel before I roll out the dough, to make the pizza slide more easily off of the peel and onto the hot stone in the oven.

For the Pizzettes:

Preheat oven to 450 degrees with a pizza stone in the oven. I put my stones on the lowest rack in my oven, but you could use the center rack, if desired. Play around and see which position gives you the crispiest crust.

Mix together the olive oil and minced garlic.

Brush the surface of the dough with the garlic and oil mixture. If desired, spread a thin layer of pizza sauce onto the crust. Spread with mozzarella cheese, plum tomatoes, sausage, or any other toppings you desire. Brush the top of the tomatoes with olive oil, sprinkle with salt and pepper and any additional seasonings of your choice. Bake for 10 minutes in a 450 degree oven on a hot pizza stone. Remove immediately and sprinkle with chopped basil and serve immediately.