So you've tried the deep dish, and it's good-am I right? But sometimes you feel like thin crust. And you don't want to overuse the deep dish because then you might get sick of it, and that would be awful. So for those times you still want pizza, but are guilty to admit that you've had deep dish every weekend since Christmas......here's a thin crust recipe for you that won't disappoint.
Tuscan Thin Crust Pizza
1 pkg yeast
3/4 c warm water
1-3/4 c flour
1/2 c semolina flour
1 t sugar
1 t salt
1 T olive oil
Place pizza stone on bottom rack and preheat oven to 500 degrees.
Dissolve yeast in water and set aside.
In mixer combine 1 1/2c flour, semolina, sugar, and salt.
Slowly add the yeast mixture and then the olive oil until mixture forms a loose ball.
Add the remaining 1/4c flour if ball is too sticky.
Knead for 5 min.
Cover with damp towel until ready to use.
Divide dough into 6 pieces and roll paper thin on a floured surface.
Transfer to pizza peel and top with desired toppings.
Slide onto pizza stone. Bake 5-8 minutes until done.
*To get the crispest crust you must use semolina flour and a very hot pizza stone.
And here's a good sauce to go with it.
6oz tomato paste
1 c water
3 T olive oil
2 cloves garlic, minced
1/2 T oregano
1/2 T basil
1/2 t rosemary