We have been making pizza at home for years, but sometimes the dough just didn’t turn out right. Sometimes it was too thick, sometimes too bready, or the base didn’t crisp up enough. I finally found a good recipe for a thin-crust pizza. You also don’t need a fancy pizza stone to make a good pizza, although they are nice – I just use a large sheet pan.
INGREDIENTS 160ml lukewarm water 1 tsp granulated sugar 1 tsp active dry yeast 1 tbsp olive oil 2 cups all-purpose flour 1 tsp salt 1 tbsp semolina
In a small bowl, dissolve the sugar in the water,and then sprinkle in the yeast. Allow this to sit for 4-5 minutes while the yeast activates, then stir together and add the olive oil. Put the flour and salt together in a bowl and add the liquid ingredients. Combine together with a fork, or wooden spoon. Using floured hands, form a dough mass, and then knead until smooth.
Form a ball, and place in an oiled bowl. Seal with plastic wrap, and cover with a towel. let rise for 1-2 hours in a warm place. The dough should double in size.
The dough can be rolled out, but I prefer to stretch it in the pizza pan. Dust the pan with the semolina, place the dough on it, and stretch it out. Top with tomato sauce, cheese and whatever you like. Bake for 10-15 in an oven preheated to 430°F. When baking pizza, I don’t use oven settings like convection, just heat the oven using the bottom element – this makes sure the crust turns out nicely baked.
Eat.
despite the snow 