Ultimate Artisan Thin Crust Pizza
Discover the art of pizza making like never before with this Ultimate Artisan Thin Crust Pizza recipe! After countless attempts, I've finally combined the best techniques from renowned sources, including Cook's Illustrated and seasoned pizzaiolos, to create a pizza that surpasses many restaurant offerings. This recipe yields a perfectly crispy yet tender 13x18 inch medium crust or two delightful round pizzas. Each bite is a celebration of flavors, highlighted by a homemade sauce that packs a punch, and the toppings are carefully layered to achieve that mouthwatering crispiness. Your loved ones will applaud you for this masterpiece; one taste of this pizza, and you might never set foot in a pizzeria again! Ideal for gatherings, this recipe makes enough for 16 servings and is perfect for sharing. Don’t forget: a proper pizza stone is essential for that authentic crust! Dive in and enjoy the satisfaction of creating a pizzeria-quality pizza right in your own kitchen.
N/A
Servings
200
Calories
17
Ingredients
Ingredients
bread flour
2 cups (plus more for dusting)
instant yeast
1 teaspoon
salt
1 teaspoon
olive oil
1 tablespoon (plus more for brushing)
warm water
1 cup
crushed tomatoes
1 (28 ounce) can
minced garlic cloves
2
olive oil
2 tablespoons
oregano
1 teaspoon
ground fennel
1 teaspoon
salt and pepper
to taste
mozzarella cheese, sliced
8 ounces
provolone cheese, sliced
8 ounces
tomato sauce
3/4 cup
precooked sausage
1/2 cup (browned in a skillet)
shredded mozzarella cheese
1/3 cup
shredded mild cheddar cheese
1/3 cup
Instructions
1
Prepare the Dough: In the work bowl of a food processor fitted with a plastic dough blade, combine 2 cups of bread flour, 1 teaspoon of instant yeast, and 1 teaspoon of salt with a few quick pulses. With the machine running, gradually add 1 tablespoon of olive oil followed by 1 cup of warm water, processing until a smooth ball forms, approximately 15 seconds. Dust your work surface liberally with flour, transfer the dough, and gently knead into a ball. Place the dough in a lightly greased 1-quart measuring cup, cover with plastic wrap, and let rise in a warm, draft-free area until doubled in size, about 1 to 1.5 hours.
2
Prepare the Pizza Sauce: While the dough rises, mix together 1 (28 ounce) can of crushed tomatoes, 2 minced garlic cloves, 2 tablespoons of olive oil, 1 teaspoon of oregano, and 1 teaspoon of ground fennel. Add salt and pepper to taste. Allow the sauce to sit, letting the flavors meld together.
3
Preheat the Oven: Preheat your oven to 550°F (290°C), which may take around 30 minutes. Remove all racks except for the one holding your pizza stone. This will facilitate the transfer of the pizza.
4
Shape the Dough: Once the dough has risen, oil your hands and gently remove the dough from the measuring cup. On a lightly floured surface or a Silpat mat, roll the dough into a ball and let it rest, covered with plastic wrap, for 10 minutes. Cut a piece of parchment paper to fit the size of your pizza, ensuring it won’t hang over the edges for safety.
5
Assemble the Pizza: Oil your hands again and stretch the dough directly onto the parchment paper, forming a large rectangle or round shape with a thicker edge for the crust. Poke the surface with fingers to create small indentations, which will help hold the toppings. Lightly brush the dough with olive oil before proceeding.
6
Layer the Ingredients: Sprinkle 2 teaspoons of dried basil (or 8-10 minced fresh leaves) over the oil-brushed surface. Arrange slices of 8 ounces each of mozzarella and provolone cheese on top, then very gently spread a thin, even layer of the prepared sauce. Finish with 1/2 cup of precooked sausage, and sprinkle 1/3 cup each of shredded mozzarella and mild cheddar cheese.
7
Bake the Pizza: Using a baking stone positioned on the bottom rack of your oven, carefully lift the parchment paper and slide it onto an upside-down half-sheet pan (to facilitate transfer). Quickly slide the pizza onto the preheated stone and lower the oven temperature to 500°F (260°C). Bake for 10-12 minutes or until the crust is golden and crispy. Check the bottom of the pizza to ensure even doneness before removing it. Using tongs, transfer the pizza to an oven rack and allow it to cool for a few minutes, then slice with a pizza cutter and serve hot.
Nutrition Information
9
Fat
7.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Artisan Thin Crust Pizza?
It is a specialized recipe that combines techniques from top sources to create a restaurant-quality crispy yet tender thin crust pizza at home.
How many servings does this pizza recipe yield?
This recipe is designed to serve approximately 16 people.
What size pizza does this recipe make?
The recipe produces one large 13x18 inch medium crust rectangle or two round pizzas.
What type of flour should I use for the dough?
You should use 2 cups of bread flour for the best structural results and chewiness.
Can I use a food processor to make the dough?
Yes, the recipe specifically recommends using a food processor fitted with a plastic dough blade to combine the ingredients.
How long does the pizza dough need to rise?
The dough should rise in a warm, draft-free area for about 1 to 1.5 hours until it doubles in size.
What is the recommended oven temperature for preheating?
Preheat your oven to 550 degrees Fahrenheit (290 degrees Celsius) for about 30 minutes before baking.
What is the actual baking temperature for the pizza?
Once you slide the pizza into the oven, lower the temperature to 500 degrees Fahrenheit (260 degrees Celsius).
Is a pizza stone necessary for this recipe?
Yes, a proper pizza stone is considered essential for achieving an authentic, crispy crust.
How is the homemade pizza sauce prepared?
Mix crushed tomatoes, minced garlic, olive oil, oregano, ground fennel, salt, and pepper, then let the flavors meld while the dough rises.
What ingredients are in the sauce?
The sauce consists of crushed tomatoes, garlic, olive oil, oregano, ground fennel, salt, and pepper.
How should I shape the pizza dough?
Stretch the dough directly onto parchment paper into a rectangle or round shape with a slightly thicker edge.
Why do I need to poke the surface of the dough with my fingers?
Poking the dough creates small indentations that help hold the sauce and toppings in place.
What is the correct order for layering the toppings?
Layer in this order: oil brush, herbs, sliced cheeses, sauce, sausage, and finally shredded cheeses.
What types of cheese are used in this recipe?
The recipe uses a combination of mozzarella, provolone, and mild cheddar cheese.
Can I use fresh basil instead of dried?
Yes, you can substitute 2 teaspoons of dried basil with 8 to 10 minced fresh leaves.
How long does the pizza take to bake?
Bake the pizza for 10 to 12 minutes or until the crust is golden and crispy.
How do I safely transfer the pizza to the oven stone?
Slide the parchment paper onto an upside-down half-sheet pan to facilitate a quick transfer onto the preheated stone.
Does the sausage need to be cooked beforehand?
Yes, use 1/2 cup of precooked sausage that has been browned in a skillet.
What makes the pizza sauce unique in this recipe?
The addition of ground fennel and allowing the sauce to sit and meld provides a professional punch of flavor.
How many calories are in one serving?
Each serving contains approximately 200 calories.
What is the protein content per serving?
There are approximately 7.5 grams of protein per serving.
How much fat is in each serving of the pizza?
Each serving contains approximately 9 grams of fat.
Where should the pizza stone be placed in the oven?
The pizza stone should be positioned on the bottom rack of the oven for optimal heat transfer.
Should I oil my hands when handling the dough?
Yes, oiling your hands makes it much easier to remove the dough from the container and stretch it without sticking.
How long should the dough rest after being rolled into a ball?
Let the dough rest covered with plastic wrap for 10 minutes before the final shaping.
Can I use this recipe for a party?
Absolutely, with 16 servings and a large size, it is ideal for gatherings and sharing.
Is the sauce applied before or after the sliced cheese?
The sliced mozzarella and provolone are placed on the dough first, followed by a thin layer of sauce.
How can I check if the pizza is fully cooked?
Check the bottom of the crust to ensure even doneness and look for a golden, crispy exterior.
Should I let the pizza cool before slicing?
Yes, transfer the pizza to an oven rack and allow it to cool for a few minutes before using a pizza cutter.