Margarita Pizza with Thin Cracker-Crisp Crust

Margarita Pizza with Thin Cracker-Crisp Crust

Thin Cracker-Crisp Crust

• 1 cup very warm water (between 110-115 degrees F)

• 1 1/2 teaspoons active dry yeast

• 1 tablespoon olive oil

• 1 pound bread flour (about 3 1/3 cups), plus extra for rolling

• 1 teaspoon salt

• 1 1/2 teaspoons granulated sugar

  • other seasonings or spices, such as dried oregano, basil or cinnamon

Toppings

• 1-2 tablespoons olive oil

• 1/2 - 3/4 cup marinara sauce, or thinly sliced fresh tomatoes

• fresh basil

• 8 ounces fresh mozzarella, sliced

  • cracked black pepper

Pour the water into the bowl of your stand mixer and sprinkle the yeast over the water. Let stand for about 10 minutes until foamy. Add the olive oil. Combine the dry ingredients and add half to the mixing bowl. With the dough hook attachment, mix on low, gradually adding the rest of the dry ingredients. Mix for a few minutes just until all the flour is incorporated and a stiff dough ball forms; add a little more warm water if needed.

Divide the dough in half and shape each half into smooth balls. If saving for future use, place the dough balls into zip lock freezer bags, date and label the bags and freeze immediately. When you're ready to use the frozen dough, thaw in the refrigerator overnight, then set out at room temperature, in a greased bowl covered with plastic, for several hours. (I like to freeze one for future and use the other right away.)

If using the dough right away, place in a greased bowl covered with plastic wrap; set in a warm place and let rise until doubled in size, about 1 - 1 1/2 hours.

Preheat the oven to 550, with a pizza stone on the center rack, for 20-30 minutes so the stone is very hot.

On a lightly floured surface, roll out the dough the same size as your pizza stone. Thoroughly prick the dough all over with a fork (this is called "docking the dough", to prevent it from bubbling up). Carefully take the pizza stone out of the oven and set it on your stove. Quickly transfer the dough to the pizza stone and brush it lightly all over with olive oil.

Return the stone to the oven and prebake the crust for 4-5 minutes until it is just beginning to get browned and crisp. Take the stone out of the oven and set on your stove, then quickly spread the sauce or tomatoes over the crust, then top with the fresh basil leaves and mozzarella slices. Return to the oven and bake for a couple more minutes, just until the cheese is melted.

Dough recipe yields enough for 2 pizzas, and topping amounts listed above are enough for 1 pizza.

Recipe from Curly Girl Kitchen