Monday, September 27, 2010

Cracker-crispy pizza dough

Last night I made margherita pizza using the Thin n’ Crispy Pizza Crust from this site. Ross is big on crispy pizza, so it was a hit. I added my notes in green.

1 package active dry yeast (2-1/4 teaspoons)
1 teaspoon sugar
1/2 cup warm water (100 to 110 degrees)
1-1/2 cups all-purpose flour, divided
1/4 teaspoon kosher salt
2 teaspoons yellow cornmeal
Italian seasoning

Dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Stir 1-1/4 cups flour and 1/4 teaspoon salt into yeast mixture to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with coil, turning dough to coat. Cover; let rise in a warm place, free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; cover and let rest 5 minutes. Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a pizza pan or baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.

Preheat oven to 450 degrees.

Drizzle dough with a little olive oil and sprinkle with a pinch of salt (this is important!) and Italian seasoning to taste. Now, using a fork, poke lots of holes all over dough, to prevent bubbles. Place pan on lowest oven rack; bake at 450 for 10 minutes or until golden brown. Remove from oven; top with desired toppings and bake an additional 7-10 minutes or until crust and cheese is lightly browned. Let stand 5 minutes before serving.

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