Thin Sin Pizza Dough
Anything baked with yeast (such as fresh bread) will need time to develop flavor. A good pizza crust is no exception. Mix up the dough the day before you want to make pizza so that it can become delicious over night.
- 4 cups all purpose flour ( I used 3 c ap flour and 1 cup whole wheat)
- 1/2 teaspoon instant yeast
- 1 teaspoon salt
- 1/2 tablespoon olive oil
Adapted from sweetiepie.typepad.com
Place flour, yeast and olive oil in mixer fitted with dough hook attachment and begin mixing. Add salt and 1 1/4 cups room temperature water. Mix on low speed for 5 minutes. Turn off mixer and let dough rest 10 minutes. You could knead this dough by hand if you're so inclined.
Turn the mixer on medium- high for 5-6 minutes or until the dough is smooth. Remove from mixer and portion into 3 or 5 rounds. This depends on the size of pizzas you'd like to make. If you divide it into five, you'll have pizzas that serve two people. I divided it into three to get slightly larger pizzas for my family. Place on baking sheet lined with parchment paper and cover with plastic wrap. Refrigerate over night.
On the day you want to make pizza, remove dough from fridge in the morning or around noon if it's a very warm day. When the dough is room temperature and risen a little it's ready to go. Dust a work surface with flour. Use a rolling pin to roll the dough out very thin. I like to roll it out on parchment paper and then put it on a cookie sheet for easy sliding. (Keep extra dough in the freezer.)
Add toppings of your choice.
Any pizza crust will improve exponentially if you bake it on a hot stone. Place the pizza stone in the oven to preheat for at least 30 minutes. Slide the thinly rolled pizza and toppings, parchment paper and all, onto the super hot pizza stone. This will give you those awesome bubbles and crispy crust. Bake at 500 degrees for 8-10 minutes.