Friday, June 25, 2010

Neapolitan-Style Thin Pizza Crust

Unlike American-style thick crust pizzas, this is a fairly authentic Italian pizza, the crust is thin and both crisp and chewy when prepared correctly. It is delicious. Note that with this crust, you'll generally need a pizza stone (unless you're making grilled pizza). You can usually purchase one fairly inexpensively at a kitchen shop.

Makes enough for 2 personal-sized (10") or 1 largish (14") pizza.

1½ cups white, unbleached flour
¾ tsp salt
1 packet (scant 1 tsp) dry active yeast
½ cup warm water

In mixing bowl, combine flour and salt.

In a small dish, whisk together the water and yeast with a fork for at least 30 seconds.

Work the yeast/water mixture into the flour with your hands. Continue to knead well on a floured surface or with kneading attachment of a mixer for 5-10 minutes. Set aside, covered with a damp towel, in a warm place, until the dough has doubled in size—about 2 hours. BUT you can accelerate the rising process by placing the bowl in the oven and switching it on to broil for 30-60 seconds. Then switch off for a while. The idea is to bring the oven up to 100-120 degrees to facilitate faster rising (30-60 minutes). But be careful not to forget about it when you turn it on.

Once the dough has doubled in size, punch it down and knead it for a few more seconds then roll out on a floured surface.

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