I have been wanting to make another pizza since my last pizza post. I was just so disappointed in the pizza crust last time that I was itching for another opportunity. The hard part is Neil can be difficult to convince into eating pizza sometimes. It’s not that he doesn’t like it, he just like it in small doses. I’m determined to make him as much of a pizza lover as me. I think I’ve made some small strides with this recipe.
In my search for good pizza crust I decided to try one of my favorite food bloggers. She has great pizza making tips on her site and two different versions of pizza crust.
Here is the recipe I tried:
Yield: One small, thin-crust pizza. Can serve two with a big salad.
6 tablespoons warm water (may need up to 1 or 2 tablespoons more water)
2 tablespoons white wine
3/4 teaspoon active dry yeast
1/2 teaspoon honey
1 teaspoon salt
1 tablespoon olive oil
1 1/2 cups flour
Cornmeal for sprinkling
Flour for dusting counter
1/2 pound torn-up buffalo mozzarella
Few leaves of torn-up basil
Whisk wine, water and yeast in a medium bowl until yeast has dissolved. Add honey, salt and olive oil and stir. Add flour and no matter how dry it looks, work it with a spoon and your fingers until it comes together as a dough. Add more water one tablespoon at a time if you need, but in my experience, this is almost never necessary.
Sprinkle some flour on the counter and knead the dough for a minute or two. Put the dough in a bowl, cover it with plastic wrap, and let it rise for an hour or up to two, until it is doubled. [I made my dough in the morning and put it in the fridge while I was at work. This was one of the recommendations on the site.]
Easiest way to tell if a dough has risen enough? Dip two fingers in flour, press them into the dough, and if the impression stays, it’s good to go. If it pops back, let it go until it doesn’t.
Preheat your oven to its highest temperature. If you have a pizza stone, sprinkle it with cornmeal and put it in the oven. Otherwise, sprinkle a baking pan with the same.
Once the dough has doubled, turn it out onto a floured counter and gently deflate the dough with the palm of your hands. Form it into a ball and let it rest on a floured spot with either plastic wrap over it (sprinkle the top of the dough with flour so it doesn’t stick) or an upended bowl. In 15 minutes, it is ready to roll out.
Do so on the floured counter until pretty darn thin, then lift it onto a cornmeal-sprinkled baking sheet or pizza paddle. Add the sauce, torn-up mozzarella and slivers of fresh basil. [I went without sauce and just did olive oil, mozzarella, fresh tomatoes and basil.]
Slide the pizza from the paddle to your preheated pizza stone, or just put the baking sheet in the oven as is.
Bake for about 10 minutes, checking at 7. Slice and serve immediately.