Classic Thin Crust Pepperoni Pizza |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 2 |
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I was so in the mood for a good ol' pepperoni pizza last night. This recipe is my favorite for thin pizza crust. Once you make this, you will never call Round Table or GOD FORBID Domino's OR Little Ceasars again (I actually worked for Little Caesars for THREE years when I was a teenager! Read more !) Ingredients:
pizza dough |
1 1/4 teaspoon active dry or fresh yeast |
1 teaspoon honey |
1/2 cup warm water (105º f to 115º f) |
1 1/2 cups all-purpose flour |
1/2 teaspoon kosher salt |
1/2 tablespoon olive oil |
pizza sauce |
5 tablespoons double concentrated tomato paste (comes in a squeeze tube) |
1 tablespoon mccormick pizza seasoning grinder (or italian seasoning) |
1 teaspoon sugar |
water to slightly thin |
topping |
about 20 slices of pepperoni (i like gallo brand) |
2 cups whole milk mozzarella cheese (part skim is too stringy and doesn't stay melted as nice) |
freshly grated parmigiano-reggiano cheese |
Directions:
1. DOUGH:
2. Dump all ingredients in bread machine and set on dough cycle
3. In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.
4. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor. Dissolve the yeast as above. Combine the flour and salt in the bowl of a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
5. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)
6. Preheat the oven to 450º F.
7. Work the dough ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. At this point, the dough can be wrapped in plastic and refrigerated for up to 2 days.
8. To prepare pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
9. Tranfer the dough to a pizza pan (I use one that has holes in it for an extra cripy crust) Spread the sauce thinly all over and top with the mozzarella cheese and pepperoni.
10. Bake in oven until the pizza crust is nicely browned, 8-10 minutes. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife.
11. Sprinkle with freshly grated parmigiano-reggiano and serve immediately.
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