Thin-Crust Pizzas With Fresh Mozzarella

Recipe Ingredients

1		Dry yeast - (1/4 oz)
1 cup	237ml	Water - (105 to 115 degrees)
1/4 cup	59ml	Olive oil
3 1/2 cups	218g / 7.7oz	Flour - plus more
1 teaspoon	5ml	Salt
		Olive oil spray
		Cornmeal - as needed
1 cup	237ml	Pizza or pasta sauce, preferably spicy
2		Mozzarella cheese - (8 oz ea)
1 teaspoon	5ml	Oregano
1/2 teaspoon	2.5ml	Salt
		Dried red pepper flakes - to taste

Recipe Instructions

Stir yeast into warm water and let stand until dissolved, about 5 minutes. Stir in olive oil. Put flour and salt in food processor fitted with metal blade. Slowly pour yeast mixture through feed tube and process until smooth and elastic, about 40 seconds.

Transfer dough to large resealable plastic bag, squeeze out air and seal, leaving enough room for dough to expand. Place bag in bowl and let rise in warm place until doubled, about 1 hour.

Punch dough down, then cut into 4 equal pieces. (Dough can be refrigerated up to 4 days or frozen 1 month; place each piece in its own plastic bag.)

Put 1 piece of dough on lightly floured board and roll into 10-inch circle, flipping it occasionally and sprinkling on more flour as needed. Repeat with remaining 3 pieces dough. (Dough can be rolled out a few hours in advance, stacked between oiled pieces of wax paper and refrigerated until ready to use.)

For each pizza, center 1 piece dough on pizza pan, preferably black steel, that has been sprayed with olive oil spray and sprinkled with cornmeal. Evenly spread 1/4 cup sauce to edge of each piece dough.

Cut cheese into 1/4-inch-thick crosswise slices and divide among pizzas, spacing evenly. Sprinkle 1/4 teaspoon oregano, 1/8 teaspoon salt and red pepper flakes to taste on each pizza.

Bake at 525 degrees on lowest rack of oven until sizzling and bottom of crust is brown and crisp, 6 to 8 minutes. If baking 2 pizzas at a time on 2 racks, reverse them after 2 1/2 minutes.

Cut into wedges. Serve with Arugula, Basil And Baby Spinach Salad (see recipe) on side.

This recipe yields 4 (10-inch) pizzas.

Each pizza: 843 calories; 1,577 mg sodium; 89 mg cholesterol; 40 grams fat; 84 grams carbohydrates; 35 grams protein; 0.31 gram fiber.

Source:
The Los Angeles Times, 10-06-1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.