Thin Crust Pizza

Modification to Adam Ragusea's recipe for thin crust pizza

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Step 1

Microwave water in microwave safe measuring cup with room to add yeast, sugar and olive oil once warm.

Step 2

Add mixture to mixer bowl with kneading hook attached. Add all flour. There may be more flour required if dough is still sticky and tough.

Step 3

Divide dough in four balls and place them in separate oil lined glass containers and place in fridge.

Step 4

Combine ingredients for sauce making sure to not include the liquid in the can of tomatoes. Blend in blender.

Step 5

Take pizza dough out of fridge and open lids. Preheat pizza stone on bottom of oven at highest setting for at least 1 hour.

Step 6

Add some semolina flour to pizza peel. Remove dough from containers and add a little bit of bread flour to surfaces of dough to make it a bit easier to handle. stretch dough into disc with hands pulling away from the center.

Step 7

Place pizza dough on peel and stretch a bit more being careful to not get semolina flour on top surface.

Step 8

Add light sauce to pizza disc with large spoon making sure to get no sauce on pizza peel.

Step 9

Add generous amount of parmesan cheese and then moderate amount of mozzarella cheese making sure to get no cheese on pizza peel.

Step 10

Move stone to middle pizza rack. Check temperature of stone with infrared thermometer. It should be around 625 degrees.

Step 11

Shake pizza peel to confirm pizza with easily slide into oven. If not then add more bread flour to underside of pizza and add more semolina flour to pizza peel under that surface.

Step 12

Add additional ingredients if desired.

Step 13

Confirm pizza can scoot around on pizza peel when you shake it.

Step 14

Place pizza on pizza stone once its around 625 degrees and let cook for 6 minutes.

Step 15

Remove pizza from oven once the crust has dark edges and the cheese is starting to crisp up. Remove with tongs and cutting board. Do not sure the pizza peel if you plan to make additional pizzas (don't want to change the temp of peel nor get any melted/hot ingredients on peel.

Step 16

If making additional pizzas, scrape off burnt semolina flour and melted cheese from stone into sink with a board scraper. Place the stone back on the bottom of oven to reheat back to 625 degrees.