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Does anyone have the recipe for
- Thread starter judy-ky
- Start date
markinhouston
Well-known member
REC: Janet E in NJ this crispy pizza crust!
Janet E’s easy, thin, crispy crust pizza recipe
Thin Crust Pizza
Dough:
3 tsp. olive oil
2 tsp. cornmeal
1 package dry yeast (not fast rising)
1 tsp. sugar
1/2 c. plus 2 Tbsp. warm water
1 and 1/2 c. flour (all purpose or bread)
3/4 tsp. salt
Topping:
1 and 1/2 c. (approx.) well seasoned tomato
sauce
topping(s) of choice (I'm an anchovy fan)
1/4 c. freshly grated parmesan cheese
1/2 lb. fresh mozzarella, thinly sliced (I'm
a huge fan of fresh mozzarella for
cooking ever since I made Ellen in SF's
lasagna -- it truly makes a difference,
better taste, texture)
Rub 1 tsp. oil over a 14 " round pan ( or I
use a 10 x 15" cookie sheet solely reserved
for pizza as it has indelible grooves from
where I've sliced the pie). Sprinkle with
corn meal.
Preheat oven to 450 degrees. Place baking
rack in lowest position in oven (if you have
pizza stone -- or I use quarry tiles left
over from a floor project -- preheat them
for 30 mins.).
Stir yeast and sugar into warm water in large
bowl. Let stand til foamy. Add flour, salt,
2 tsp.oil ( I usually start with 1 1/4 c.
flour) mix adding flour til dough leaves the
sides of bowl. Turn onto floured board and
knead for 1-2 mins. until dough is smooth.
Let rest for 5 mins.
On floured board, roll or stretch dough to
approx. the shape and size of pan. Transfer
to pan and pat or stretch to fit. Pinch a
little lip into side of pan. Smooth sauce
over top and add toppings. Bake for 10 mins.
and remove from oven. Add parmesan cheese
and mozzarella and bake for an additional
7-8 mins. or until cheese is bubbling. Let
sit for a couple of mins. then slice and
enjoy.
Janet E’s easy, thin, crispy crust pizza recipe
Thin Crust Pizza
Dough:
3 tsp. olive oil
2 tsp. cornmeal
1 package dry yeast (not fast rising)
1 tsp. sugar
1/2 c. plus 2 Tbsp. warm water
1 and 1/2 c. flour (all purpose or bread)
3/4 tsp. salt
Topping:
1 and 1/2 c. (approx.) well seasoned tomato
sauce
topping(s) of choice (I'm an anchovy fan)
1/4 c. freshly grated parmesan cheese
1/2 lb. fresh mozzarella, thinly sliced (I'm
a huge fan of fresh mozzarella for
cooking ever since I made Ellen in SF's
lasagna -- it truly makes a difference,
better taste, texture)
Rub 1 tsp. oil over a 14 " round pan ( or I
use a 10 x 15" cookie sheet solely reserved
for pizza as it has indelible grooves from
where I've sliced the pie). Sprinkle with
corn meal.
Preheat oven to 450 degrees. Place baking
rack in lowest position in oven (if you have
pizza stone -- or I use quarry tiles left
over from a floor project -- preheat them
for 30 mins.).
Stir yeast and sugar into warm water in large
bowl. Let stand til foamy. Add flour, salt,
2 tsp.oil ( I usually start with 1 1/4 c.
flour) mix adding flour til dough leaves the
sides of bowl. Turn onto floured board and
knead for 1-2 mins. until dough is smooth.
Let rest for 5 mins.
On floured board, roll or stretch dough to
approx. the shape and size of pan. Transfer
to pan and pat or stretch to fit. Pinch a
little lip into side of pan. Smooth sauce
over top and add toppings. Bake for 10 mins.
and remove from oven. Add parmesan cheese
and mozzarella and bake for an additional
7-8 mins. or until cheese is bubbling. Let
sit for a couple of mins. then slice and
enjoy.