Just a quick post today to share this wonderful recipe for a no-fuss thin and crispy pizza recipe. It requires no proofing, so you can make the dough and immediately roll it out for baking. I use a normal desk top oven, so I have to heat the oven at maximum temp for half an hour before the pizza dough is to be baked.
Thin and Crispy Dough (adapted from http://www.fearlesshomemaker.com) This recipe makes two 12 inch pizzas.
2/3 cup of water
1/2 tsp active dry yeast (I used mauri-pan brand)
1 1/2 cup bread flour + 1/2 cup wholemeal flour
1/2 tsp salt
1/2 tsp Italian herbs (dried – I used McCormick’s)
2 tbs olive oil
Mix all the above ingredient. Knead until dough is slightly sticky but elastic. Form into two balls. If not using immediately, place one of the balls in a greased bowl and leave in fridge until ready to be used. Meanwhile, roll out the first ball of dough thinly. Spread with pizza sauce, start from the middle, working out to the periphery and bake in pre-heated oven for 5 minutes before turning the pizza around so the front gets rotated to the back of oven. This should ensure the pizza bakes evenly. Bake for another 3 minutes, remove from oven. Place cheese on top of pizza, and other toppings. Don’t overcrowd as thin crust pizza will get soggy if too much topping is placed. Bake a further 5 minutes until cheese is browned and bubbling. Remove from oven and cool on wire rack for 5 minutes before cutting.
3 cloves garlic, minced fine
400 gm can of chopped tomatoes (I used Cirio brand “Polpa” tomatoes)
1 tsp Italian herbs
A handful of torn fresh basil leaves
2 tbs olive oil
Salt and sugar to taste (instead of sugar, finely grated carrots can be used)
Saute garlic in olive oil till fragrant. Add carrots (if using) stir till a little caramelized. Add tomatoes. Simmer for 10 minutes, add Italian herbs. Simmer for 5 more minutes, add salt, adjust seasoning. Finally, toss in fresh basil leaves and immediately remove from fire. Cool before using.