Thin Italian Pizza Recipe

Here’s how:

Pizza dough

Put most of the wheat flour in a baking dish with the salt. Stir the yeast into the water and add the water to the flour while the mixer is running on medium speed. Knead the dough well for 7-8 minutes. Add a little more flour if needed. The dough should be quite loose, but not so loose that it becomes completely sticky.

Cover the bowl with plastic wrap and let the dough rise for 1-1 1/2 hours. It should be at least twice as big. With such a small amount of yeast, it can also handle being knocked over once or twice during the rising time. Set the oven to 250 degrees – if it gets that high. If you have a baking stone or a pizza stone, put it in there. Alternatively, place a clean baking sheet in the center of the oven.

Pizza Sauce

I prefer to use chopped whole tomatoes, which are almost like a sauce, for the pizza sauce. Stir in the spices.

Prepare the filling. Cut the bacon sausages into thin slices. Spread the cherry tomatoes. Cut the fresh mozzarella into slices and grate any other solid cheese. Wash the arugula salad. All of the ingredients in the recipe list above are suggestions of what you can wear. You don’t need everything on one pizza!

Sprinkle a thin layer of flour on the work surface and place the dough on it. Divide it into 6 equal parts. Roll them into small balls and roll them as thinly as possible.

If you want to pre-fry some of the bottoms so you can put them in the freezer, half fry them for 3-4 minutes, depending on how hot you actually get in the oven. Take them out to cool on a baking sheet before freezing them.

Spread the tomato sauce over the rest of the bottoms before spreading over the cheese you want. The sausages and tomatoes continue before taking out the baking sheet and putting the pizza in, or use a pizza spatula to place it on a baking sheet. Bake for 6-8 minutes.

Add bacon and arugula salad to ready-made pizza.

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