Crispy Pizza Recipe

Crispy Pizza Recipe

from nutrient-matters.com
190 min
1 servings

This crispy thin-crust pizza features a perfect blend of three cheeses: sharp pecorino romano, creamy mozzarella, and fresh, milky mozzarella. Baked in a home oven for a golden, crunchy crust, the combination of cheeses melts beautifully, giving you the home-made pizza of your dreams.

Ingredients

  • 1 cup water
  • 2.5 tsp yeast
  • 1 tsp sugar
  • 1/3 cup milk
  • 2 tsp salt
  • 1 tbsp olive oil
  • 3 1/4 cups flour
  • 1 cup passata
  • 1 tsp olive oil
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp Black pepper
  • 1/2 tsp oregano
  • 1/4 tsp dried basil
  • Pecorino Romano
  • Mozzarella
  • Fresh/buffalo mozerella
  • Fresh basil
  • Black pepper
  • cornmeal

Directions

  1. 1

    In a mixing bowl, combine warm water with instant yeast and sugar. Stir gently and let it sit for 5-10 minutes until it becomes frothy.

  2. 2

    Add milk, salt, olive oil, and flour to the bowl. Mix at speed 2 for 3-4 minutes using a stand mixer, then increase to speed 4 and mix for another 3-4 minutes, until the dough is smooth and elastic. You know you the kneading is complete if the dough bounces back when you poke it with your finger. 

  3. 3

    Cover the dough and let it rest for 10-20 minutes to allow the gluten to relax. Once rested, divide the dough into 2-3 equal portions, depending on the size of the pizzas you want to make.

  4. 4

    Lightly oil a bowl or tray, place the dough balls inside and coat in the oil, cover with a damp cloth or plastic wrap, and let them rest for 2-3 hours, or until they double in size and the dough stretches easily.

  5. 5

    Make the pizza sauce by combining passata, olive oil, sugar, salt, black pepper, oregano and dried basil.

  6. 6

    Grate the low moisture mozzarella and cut the buffalo mozzarella into thin slices.

  7. 7

    Preheat the oven to 490/500 degrees Fahrenheit for at least 30 minutes to 1 hour before baking the pizza. Keep the wire tray in the oven until ready to use.

  8. 8

    Once the dough has risen, lightly dust with flour if needed. Pull your mesh tray out of the oven and allow to cool slightly. Sprinkle a good amount of cornmeal on your work surface, place the dough over the cornmeal and start pressing and shaping into a circle and creating a crust around the perimeter.

  9. 9

    When the dough is stretched out to the correct shape and size, lay your stretched out pizza dough on top of the mesh tray. Add a couple ladles of pizza sauce and grate Pecorino Romano all over the surface. Sprinkle the low moisture mozzarella on top and and finish with a couple slices of buffalo mozzarella.

  10. 10

    Bake in the oven for about 8-14 minutes or until the crust is golden and crispy to your liking.

  11. 11

    Immediately, once the pizza comes out of the oven top with fresh basil, freshly cracked black pepper and more Pecorino Romano.