Crispy Thin-Crust Artisan Pizza
Indulge in the perfect homemade pizza experience with our Crispy Thin-Crust Artisan Pizza recipe. This pizza features a beautifully thin and crispy base made from high-quality bread flour, fermented for maximum flavor. Topped with a rich tomato sauce, infused with garlic and herbs, and a generous blend of melted mozzarella and Parmesan cheese, this pizza is sure to impress family and friends alike. Enjoy the process of making your pizza from scratch and savor the delightful flavors that emerge when you bake it to perfection.
16
Servings
200
Calories
15
Ingredients
Ingredients
Bread Flour
16.5 ounces (Approximately 3.9 cups, plus extra for the work surface)
Sugar
2 teaspoons
Fast-Rising Yeast
1/2 teaspoon
Ice Water
1 1/3 cups
Vegetable Oil
1 tablespoon (Plus more for the work surface)
Salt
1 1/2 teaspoons
Whole Canned Tomatoes
1 can (28 ounces) (Drained, liquid discarded)
Extra Virgin Olive Oil
1 tablespoon
Red Wine Vinegar
1 teaspoon
Garlic Cloves
2 (Minced)
Salt (for sauce)
1 teaspoon
Dried Oregano
1 teaspoon
Black Pepper
1/4 teaspoon
Parmesan Cheese
1 ounce (Finely grated)
Whole Milk Mozzarella
8 ounces (Shredded)
Instructions
1
In a food processor fitted with a metal blade, combine the bread flour, sugar, and fast-rising yeast. Pulse for about 2 seconds until well blended.
2
While the machine is running, gradually add the ice water through the feed tube. Process until the dough is just combined and no dry flour remains, approximately 10 seconds. Let the dough sit for 10 minutes.
3
Add the vegetable oil and salt to the dough. Process for 30-60 seconds until the dough forms a satiny, sticky ball that clears the sides of the bowl. Remove the dough and knead briefly on a lightly oiled countertop until smooth, about 1 minute.
4
Shape the dough into a tight ball and place it in a large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days to develop flavor.
5
Prepare the tomato sauce: In a food processor, combine drained canned tomatoes, extra virgin olive oil, red wine vinegar, minced garlic, salt, dried oregano, and black pepper. Process until smooth, about 30 seconds. Transfer the sauce to a medium bowl and refrigerate until ready to use.
6
One hour before baking, adjust the oven rack to the second highest position (4-5 inches below the broiler) and place a pizza stone on it. Preheat your oven to 500°F (260°C).
7
Remove the dough from the refrigerator, divide it in half, and shape each half into a smooth ball. Place the balls on a lightly oiled baking sheet, spacing them at least 3 inches apart, and cover loosely with plastic wrap coated with non-stick spray. Let them rest for 1 hour at room temperature.
8
Once rested, generously coat one ball of dough with flour and place it on a well-floured countertop. Using your fingers, gently flatten the dough into an 8-inch disk, creating a slightly thicker border around the edge.
9
Carefully stretch the dough disk into a 12-inch round by working along the edges and rotating the dough. Transfer it to a well-floured pizza peel and stretch it to a 13-inch round.
10
Spread ½ cup of the prepared tomato sauce in a thin layer over the dough, leaving a ¼-inch border. Sprinkle with ¼ cup of grated Parmesan cheese and then top with 1 cup of shredded mozzarella cheese.
11
Slide the pizza onto the preheated pizza stone and bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbly and beginning to brown, rotating the pizza halfway through. Remove the pizza from the oven and let it cool on a wire rack for 5 minutes before slicing.
12
Repeat the process for the second ball of dough.
Nutrition Information
8
Fat
24
Carbs
7.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Crispy Thin-Crust Artisan Pizza?
It is a homemade pizza featuring a thin, crispy base made from bread flour, fermented for maximum flavor, and topped with a herb-infused tomato sauce and a blend of mozzarella and Parmesan.
How many servings does this recipe provide?
This recipe provides 16 servings.
How many calories are in one serving of this pizza?
Each serving contains 200 calories.
How long should the pizza dough be refrigerated?
The dough should be refrigerated for at least 24 hours and up to 3 days to develop flavor.
What type of flour is best for this artisan pizza?
High-quality bread flour is recommended for the best texture and crust strength.
What kind of yeast does this recipe use?
The recipe calls for 1/2 teaspoon of fast-rising yeast.
How much ice water is needed for the dough?
The dough requires 1 1/3 cups of ice water.
Why is ice water used in the food processor?
Ice water is used to keep the dough from overheating during the high-speed processing in the food processor.
How do I prepare the pizza sauce?
Process drained canned tomatoes, olive oil, red wine vinegar, garlic, salt, oregano, and pepper in a food processor until smooth.
Does the pizza sauce need to be cooked separately?
No, the sauce is blended cold and then refrigerated until you are ready to assemble the pizza.
What is the recommended oven temperature?
Preheat your oven to 500 degrees Fahrenheit or 260 degrees Celsius.
Where should the pizza stone be placed in the oven?
The pizza stone should be placed on the second highest rack, about 4 to 5 inches below the broiler.
How long should I preheat the oven and pizza stone?
Preheat the oven and stone for one hour before baking.
How long should the dough rest at room temperature before stretching?
Let the dough balls rest for 1 hour at room temperature.
What size should the pizza be stretched to?
Stretch the dough into a 12-inch round on the counter, then transfer to a peel and stretch to a 13-inch round.
How much sauce goes on each pizza?
Spread 1/2 cup of the prepared tomato sauce in a thin layer over the dough.
What types of cheese are used for the topping?
The pizza is topped with finely grated Parmesan cheese and shredded whole milk mozzarella cheese.
How much cheese is required for each pizza?
Use 1/4 cup of grated Parmesan and 1 cup of shredded mozzarella for each pizza.
How long does the pizza bake?
The pizza bakes for 10 to 12 minutes until the crust is golden brown and the cheese is bubbly.
Should I rotate the pizza during baking?
Yes, rotate the pizza halfway through the baking time to ensure even browning.
How long should the pizza cool before slicing?
Let the pizza cool on a wire rack for 5 minutes before slicing.
Is this pizza recipe vegetarian?
Yes, this recipe is vegetarian-friendly.
What is the fat content per serving?
Each serving contains 8 grams of fat.
How many grams of protein are in each serving?
There are 7.5 grams of protein per serving.
What are the total carbohydrates per serving?
There are 24 grams of carbohydrates per serving.
What is the role of vegetable oil in the dough?
One tablespoon of vegetable oil is added to the dough to provide richness and improve the texture.
Can I use fresh tomatoes for the sauce?
This recipe specifically calls for whole canned tomatoes that have been drained for the best consistency.
How much salt is used in the dough?
The dough requires 1 1/2 teaspoons of salt.
What is the purpose of the 10-minute rest during dough mixing?
The 10-minute rest allows the flour to fully hydrate before the oil and salt are added.
How do I prevent the dough from sticking to the counter?
Knead the dough on a lightly oiled countertop and use flour when shaping and stretching the disk.