From inthekitchenwithkath.com
(Adapted from Chef Rider’s recipe on allrecipes.com)
Reading the reviews, I got the impression that if you use the whole recipe to make one 12-inch pizza, the crust is a bit thick. If you prefer a thinner crust, you’ll want to divide it.
Makes enough for one 12-inch pizza, two thinner 12-inch pizzas, or 5 individual pizzas
2 ¼ teaspoons active dry yeast (1 .25 ounce package)
1 teaspoon honey (or sugar)
1 cup warm water (110˚)
2 ½ cups (300g) King Arthur Unbleached Bread Flour
2 tablespoons olive oil
1 teaspoon salt
1. Put a pizza pan (or pizza stone if that’s what you use) on a lower shelf in the oven and preheat to 450˚.
2. Dissolve the yeast in the warm water in a medium bowl. Stir in the honey. Let it sit for about 10 minutes. The yeast will be bubbly.
3. Stir in the flour, olive oil, and salt. Beat until well combined. Let it rest for 5 minutes.
4. Put the dough on a lightly floured bowl. The dough will be quite sticky. Flour your hands and knead the dough for just a few minutes.
5. Divide the dough at this point, if that’s your plan.
6. Put the dough on a piece of parchment. It’s quite sticky, so put flour on your hands to press it out. (You could also use a floured rolling pin, but I found it easiest to use my hands.)
7. Top the pizza the way you want.*
8. Use the parchment to lift the pizza and place it on the hot pizza pan.
9. Bake until done. My thin individual pizza took 11 minutes. A larger, thicker pizza could take 15 – 20 minutes.
10. Let the pizza rest for 5 minutes before serving.
*Toppings for my Pizza Margherita for One
- Spread a bit of olive oil over the crust
- Add mozzarella cheese (about ¾ ounce)
- Top with slices of tomatoes (1 plum tomato)
- Add basil
- Sprinkle with a bit of freshly grated Parmesan cheese