While doing a little file purging on my computer I found this post I wrote several years ago about one of my favorite foods...pizza. Pizza, like coffee, is really a culinary art. When done well, both can clear up a grey day and evoke angels to sing in chorus above. May angels sing upon your next pizza! Enjoy.
If you know me, you know that one of my passions in life is to make the perfect thin crust pizza. My journey has taken me down the roads of many mediocre pies with floppy, dense, bland crusts. My goal has been a thin crust that is crispy and cracker-y on the bottom and stretchy and chewy in the middle. It sounded easier than it proved to be at first.
I scoured the internet and many different bread books for the perfect recipe, and found all were seriously lacking. Most were aimed at the quick and easy crowd of cooks who want to mix and toss the dough in couple of hours. Well, I am here to say that I couldn't replicate a crust that was promised in the advertising. I am also here to say that if you want a quick and easy thin crust pizza, you are better off rolling down to the Rock (I recommend the "My Generation"), but if you are okay with slow (but easy) thin crust pizza, well my friend, continue reading!
So the problem with most recipes is they neglect to let the yeast properly ferment the dough, which develops the nice complex flavors that leave most home fired pies on the bland scale. Good crust starts with good dough, and while it isn't hard in any way, shape, or form to make good dough, it does take time for the yeast to do its important little job of multiplying. That said, you need to plan a day or two in advance.
So the dough has a few steps (these steps are for the most part unattended, so the prep time is minimal):
Day 1 - Make a Sponge
2 cups bread flour
2 T of raw sugar
1 T of yeast,
2 cups warm water
- mix together with a wood spoon in a glass bowl with plenty of room to grow and bubble. Continue Reading