No Mix Thin Crust Pizza Dough |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a biga-based recipe with great texture and taste. Biga is a type of starter used to make traditional Italian breads. In Italy, “biga” is used to refer to sourdough sponges, collectives of wild yeast, and other starters. When a biga is used, bread is lighter, with bigger holes and a more moist crumb. If you prefer use your favorite sauce, cheese and toppings. Ingredients:
1/4 teaspoon yeast |
1/2 cup water |
1/2 cup bread flour |
1/2 cup bread flour |
1 tablespoon olive oil |
1/2 tablespoon salt |
1/2 cup tomato paste |
2/3 cup water |
2 teaspoons minced garlic |
1/2 teaspoon oregano |
1 teaspoon basil |
1 teaspoon sugar |
1/2 teaspoon onion salt |
Directions:
1. Preheat oven to 525 degrees.
2. If you have a baking stone, now is the time to make sure it is placed in your oven during the warm up. If you don’t have a stone an unglazed tile or cookie sheets (without sides) works well.
3. In a small non-metallic bowl, add the yeast and water and stir it up.
4. Then, add the flour and stir together for a couple minutes.
5. Leave it out but covered for at least 4 hours and as much as 12.
6. Take your biga and add the bread flour, olive oil and salt with a firm spatula.
7. After thoroughly mixed, place the dough onto a flour dusted countertop.
8. The consistency of your dough should be like cookie dough.
9. Don’t knead the dough just use the flour to make the outside less sticky.
10. At this point, you can oil the bowl that you mixed your dough in and place covered in the refrigerator for up to a couple days.
11. With your dough in the middle of a lightly floured surface, use a rolling pin to flatten your dough. Shape is not important.
12. A thickness about the size of a tortilla is perfect but you can vary it more or less to your liking.
13. It will puff up to about double the size that it is at this point during it’s time in the oven.
14. Transfer dough to a pizza peel which has been lightly sprinkled with cornmeal.
15. Mix the paste, garlic, water and spices together in a small bowl.
16. With a small spoon or spatula, spread the sauce around your pizza.
17. No need to coat every last pit of dough. It will spread out during oven time.
18. Spread an even layer of cheese (your preference) on top of the sauce and then add any toppings that you like on your pizza.
19. When placing the prepared pizza on the pizza stone, reduce the oven temperature to 500 degrees and bake for 5 minutes.
20. The high temperature of the stone will crisp up your pizza in just minutes so you want to keep a good eye on your pizza.
21. If you can, rotate the pizza after a couple of minutes with your peel and if possible, check the bottom of the crust to see how far along it is.
22. Your pizza is done when ideally both crust and cheese are properly cooked. If you made your dough thick, it may take a bit longer.
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