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Extra Thin Crust Pizza Dough Recipe – No Yeast Required

Extra Thin Crust Pizza Dough RecipeI may be perfecting the ultimate pizza crust recipe for the rest of my life.  I feel it’s critical to document my experiments and successes so that hopefully, I will one day achieve the Agatucci’s [1] glory at home.  I highly recommend you read that article.  It’s about my favorite pizza joint in the town where I grew up.  And now I’m sniffling and totally teary.  Food does that to me.

A bonus for this crust is that this is a no yeast recipe, so need to have yeast on hand, or wait for rising, etc.  This recipe was very good – I’d serve it to guests with absolutely no qualms.  But it’s just not exactly what I was aiming for.  For one thing – I want a super duper thin crust.  This was thin, but it wasn’t as thin as I was hoping.  So for next time, more rolling – to the point of insanity.  In addition, the bottom was crispy – but it could be crispier and be even better.  I’m musing over this and my current thoughts are, perhaps a hot pizza stone would help.  Perhaps an even hotter oven.  Perhaps the aluminum foil I placed below the pizza somehow reflected the heat resulting in a less crisp crust and I should just let my oven get messy.  That one is a question for Robert Shimmin [2].  I’ll update when I have a chance to ask him and he sends me an answer.

Sliced and Plated Extra Thin Crust PizzaFor simplicity, the sauce I used on this pizza was Nona Caputo’s Homemade Spaghetti Sauce.  Who is Nona Caputo?  I have no idea.  It may actually be homemade.  I suspect it came from Jimmy’s Italian Market as it was a part of the gift basket SMIL bought for me at the Dallas Food and Wine Festival’s Silent Auction.  I’d imagine you could use any high quality spaghetti sauce with similar results or just your regular grocery’s jarred pizza sauce.

Extra Thin Crust Pizza Recipe

1 3/4 c. bread flour
1/2 tsp salt
3/4 tsp baking powder
1  tbsp olive oil
1 1/2 tsp dark corn syrup
1/2 c. water
Preheat oven to 425.  Mix all ingredients in the bowl of a stand mixer fitted with a paddle attachment until thoroughly combined.  Add water by the teaspoon to make the dough pull away from the sides of the bowl.  If dough becomes too wet, add more flour by the teaspoon.  Shape into a ball and place on a floured cutting board.  Pat into a disc, then roll out until paper thin.  Trim edges as necessary to create a circle. Either slide dough onto a pizza disc, or if you can’t slide it, use your cutting board to invert then flip over (create a sandwich of cutting board, pizza dough, pizza disc.)  Once on the disc, coat liberally with spaghetti or pizza sauce of your choice.  Top with mozzarella, minced white onions, and pepperonis.  Bake for 14 minutes, then use a spatula to check the edge of the pizza to ensure crust is done but not burning.  Then I cook another 2 and a half minutes.  Enjoy!