Thin Crust NYC Style Pizza
Prep Time: 30 minutes
Total Time: 1 hour, 10 minutes
Servings: 8 to 16
Gennuardo Lombardi made the first American pizza in New York City in 1905.
Recipe borrowed from King Arther Baking Company. Yum!
Ingredients:
For the Donut Dough
2 teaspoons instant yeast
2 teaspoons sugar
1 1/4 teaspoons salt
1 tablespoon King Arthur Easy Roll Dough Improver or Baker's Special Dry Milk
3 cups King Arthur Italian Style Flour*
3/4 cup lukewarm water
2 tablespoons olive oil
For the Toppings
marinara sauce
freshly chopped garlic
sliced mozzarella cheese, and/or shredded Parmesan or Romano cheese
fresh basil leaves, optional
For the Donut Dough
2 teaspoons instant yeast
2 teaspoons sugar
1 1/4 teaspoons salt
1 tablespoon King Arthur Easy Roll Dough Improver or Baker's Special Dry Milk
3 cups King Arthur Italian Style Flour*
3/4 cup lukewarm water
2 tablespoons olive oil
For the Toppings
marinara sauce
freshly chopped garlic
sliced mozzarella cheese, and/or shredded Parmesan or Romano cheese
fresh basil leaves, optional
Directions:
*For the Dough
Measure flour by gently spooning it into a cup, then sweeping off any excess.
In a bowl, stir together all of the ingredients, then knead for 5 minutes, or long enough to make a fairly firm yet supple dough.
Divide the dough in half.
Cover each half with lightly greased plastic wrap, and allow the dough to rest and relax for 15 minutes.
Grease two sheets of parchment paper.
Put a piece of dough on one piece of greased parchment paper, then cover with another piece, greased side down.
Roll the dough about 1/8" thick, making a circle, or whatever shape you like.
Let the dough rest in the paper for 5 minutes, this will help prevent it from shrinking.
Repeat with the remaining piece of dough.
Preheat the oven to 425, then if you have a pizza stone, place it on a lower rack.
If you don't have a pizza stone, prepare two baking sheets and use the dough between pieces of parchment to line your pans.
If you're using a pan, transfer the dough, bottom piece of parchment and all, to the pan.
If you're baking on a stone, remove the top piece of parchment, but leave the bottom piece.
If you've used waxed paper, peel it off and discard it; it's not oven safe like parchment is.
While the oven is heating, let the dough rest, covered, for 30 minutes,
or for up to several hours, if you like a slightly thicker crust.
Uncover the dough, and place it in the oven.
After 5 minutes, remove it from the oven and top it with tomato sauce, garlic and cheese.
Return the pizza to the oven, bake for an additional 5 minutes, then rotate the pans from top to bottom and back to front.
Bake 5 minutes more, if necessary, or until the crust is brown.
Remove the pizzas from the oven, and transfer them to a rack.
Garnish with fresh basil leaves, then slice and serve. Enjoy!
Note: The Italian style flour is the best choice for super thin crust pizza, as its lower protein level allows you to stretch it very thin. If you only have all purpose flour, you'll need to stretch it, then let it rest; stretch, then rest, until it's as thin as you like. In addition, you'll need to increase the amount of water to 1 cup.
*For the Dough
Measure flour by gently spooning it into a cup, then sweeping off any excess.
In a bowl, stir together all of the ingredients, then knead for 5 minutes, or long enough to make a fairly firm yet supple dough.
Divide the dough in half.
Cover each half with lightly greased plastic wrap, and allow the dough to rest and relax for 15 minutes.
Grease two sheets of parchment paper.
Put a piece of dough on one piece of greased parchment paper, then cover with another piece, greased side down.
Roll the dough about 1/8" thick, making a circle, or whatever shape you like.
Let the dough rest in the paper for 5 minutes, this will help prevent it from shrinking.
Repeat with the remaining piece of dough.
Preheat the oven to 425, then if you have a pizza stone, place it on a lower rack.
If you don't have a pizza stone, prepare two baking sheets and use the dough between pieces of parchment to line your pans.
If you're using a pan, transfer the dough, bottom piece of parchment and all, to the pan.
If you're baking on a stone, remove the top piece of parchment, but leave the bottom piece.
If you've used waxed paper, peel it off and discard it; it's not oven safe like parchment is.
While the oven is heating, let the dough rest, covered, for 30 minutes,
or for up to several hours, if you like a slightly thicker crust.
Uncover the dough, and place it in the oven.
After 5 minutes, remove it from the oven and top it with tomato sauce, garlic and cheese.
Return the pizza to the oven, bake for an additional 5 minutes, then rotate the pans from top to bottom and back to front.
Bake 5 minutes more, if necessary, or until the crust is brown.
Remove the pizzas from the oven, and transfer them to a rack.
Garnish with fresh basil leaves, then slice and serve. Enjoy!
Note: The Italian style flour is the best choice for super thin crust pizza, as its lower protein level allows you to stretch it very thin. If you only have all purpose flour, you'll need to stretch it, then let it rest; stretch, then rest, until it's as thin as you like. In addition, you'll need to increase the amount of water to 1 cup.
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