Thursday, October 30, 2008

Thin and Crispy Homemade Pizza

A quick and easy perfect pizza crust for thin and crispy pizza dough.
A quick and easy perfect pizza crust for thin and crispy pizza dough.

Thin and Crispy Homemade Pizza

There's not a thing wrong with delivery pizza, or even Walmart pizzas, which we love, but you just can't beat a good homemade pizza. Tonight was gonna be "leftover" night where we sort of clean out the fridge and nosh on all the leftover goodies that are in there from all the cooking I've been doing. Or else if nothing appeals to my hubby, he'll just have a sandwich for dinner and I'll eat the leftovers instead. But tonight I got a hankerin' for pizza instead, so guess the leftovers can wait till tomorrow. Good golly was it yummy!

I like my pizza thin and crispy the most, and this version is quick and easy. It's a delicious crust and the only pizza dough I'll use for homemade pizza. Try it with my easy, homemade no-cook pizza sauce.

Here's how to make it.

Dissolve the yeast in warm water. Process the dry ingredients in the food processor. Add in the yeast, water and oil and process until the dough forms a clump around the blade. Divide in half and form into 2 balls.

If you aren't going to make 2 pizzas, wrap 1 ball in some plastic wrap and put in the fridge. For later. Or tomorrow. Or you can freeze it if you really have to.

Pat the dough ball into a large greased pizza pan, working from the inside out and creating a lip at the outside edges. Prebake the crust in a 425 degree oven for about 10 minutes.

Shred some fresh mozzarella or use the pre-shredded kind if you like.

Remove the prebaked pizza from the oven but leave it on the pan for now.

Spread some of your favorite commercial sauce over the prebaked crust, or try my fabulous homemade sauce - it's super easy!

Sprinkle it generously with that lovely freshly grated cheesy goodness.

Throw on some pepperoni or whatever your favorite toppings are, and sprinkle with a bit of Italian seasoning.

Now carefully slide the whole pizza off of the pan and directly onto the oven rack. You can use a pizza stone too, but the stone has to be preheated and I always forget about it. Besides, the rack works just fine for me.

Bake at 425 degrees F for an additional 7 to 10 minutes or until nicely browned. Keep a close eye on it there at the end. Carefully slide the pizza back onto the pan, then on to a good cutting surface and slice.

Don't bother with fancy dishes. Just eat. Enjoy. Delicious!

By the way, did you know that this phenomenon is completely normal in south Mississippi and actually started here? Yep. That's French dressing on pizza - delicious!

Recipe: Thin and Crispy Homemade Pizza Dough

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 20 min | Yield: 2 (16") Pizzas

  • 1 package yeast
  • 1/4 cup warm water (105 to 115 degrees)
  • 2-3/4 cup all purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • Up to 1 cup lukewarm water

Preheat the oven to 425 degrees F. Sprinkle yeast over the 1/4 cup of warm water and let stand for about 10 minutes.

Process the flour, sugar and salt for 6 seconds. Add the water and yeast, process 10 seconds longer. Add the oil and drizzle the water through the feed tube while machine is running, until a clump of dough forms around the blade. You may not need all of the water. Once the dough clumps around the blade, process for 30 to 40 seconds longer. Dough should be just slightly sticky.

Divide dough in half and knead on floured surface into smooth balls. If you are only making a single pizza, wrap the other ball in plastic wrap and refrigerate or freeze. For thin pizza, press the dough directly on a greased 16 inch pizza pan. Brush the dough very lightly with a bit of olive oil and place immediately into the preheated oven UNtopped and precook the crust at 425 degrees F for approximately 8 to 10 minutes.

Remove crust from the oven, spoon on sauce and add desired toppings; sprinkle top lightly with Italian seasoning. Carry the pan to the oven rack and slide the topped pizza off of the pan, directly on to the rack and continue baking for another 10 minutes or until browned.

Cook's Notes: I use White Lily flour. May also use a 50/50 blend of wheat & white. For thicker pizza crust, allow to rise for 10 to 15 minutes in the pan(s). Brush the crust with olive oil, add sauce and toppings, place the entire pizza pan in the oven and bake on the lowest oven rack for about 20 minutes. If you don't have a food processor, the dough can be prepared in a stand mixer, or by hand. Simply mix the dough, then knead until dough is smooth, about 5 minutes or longer.

Depending on the bite you prefer, some toppings – such as onion, green pepper, and for some even mushrooms - should be precooked prior to topping the pizzas.


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©Deep South Dish
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Posted by on October 30, 2008
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