No guilt home made pizza for the serious athlete. The fun way, the right way:) August 10, 2015 17:27
OK! Reduced guilt!!
In order to get a "healthy" thin crust pizza you need a baking stone, that you can buy pretty much anywhere these days. I wanted a cheap stone that would cover the whole bottom of my oven, so what I did was buy unglazed saltillo tiles, clean them, cut them to size and voila! It is important to note that it will also increase the heating mass of your oven (make it more even) for less than $10.00, and let's not forget that it is also great for baking bread! If you look closely you can see the leap of a metal pan under the tiles that I fill with water to get steam when I bake bread. As you can see few years of baking has cracked the tiles but it still works like a charm! My oven only goes to 550 F but it will deliver crust thin pizzas in 5 minutes tops in this setting!
So here is the recipe For 6 pizzas:
Notice no oils or sugar in this recipe! No need to!
- 5 cups Flour
- 3 cups water
- 2 tsp Yeast
- 1 Tbsp Salt
I use a KitchenAid mixer but you can do it by hand too!
Pour 3 cups of warm water in bowl and the yeast (I use active dry yeast). Let the yeast dissolve a bit.
Then add 3 cups of unbleached flour (all purpose or Bread). A good minimally processed unbleached flour should not be white but beige!
Mix (with the dough hook), until there is no dry flour left, but not too long! The mixture will be wet and this is normal! It is called autolyze.
Gluten develops (protein that act as a glue, and scaffold) and simple sugars form as starch is broken down.
Cover and let rest 20 minutes or until it looks like the picture below. Adjust the time depending on how cold or warm your kitchen is.
After 20 minutes it should look like this:
Now proceed to add the 2 remaining cups of flours, the salt, and mix for about 10 minutes.
Empty the bowl on your flour dusted counter top. Make a ball and let it rest covered for about 15 minutes. The dough should be soft.
After 15 minutes divide the dough in 6 pieces.
Form 6 balls. Use enough flours on bottom, and top so it does not stick. Cover and rest for 15 minutes or until the balls are double in size.
Now on to making pizza! Your oven should be set at 550 F (preheat as you start the recipe).
The dough at this point is strong enough to be paper thin, and stretchable.
I form mine by hands but you can use a rolling pin for yours (it should give you a 12" round). I might do a video of the hand forming if there is a demand for it! Place the dough on your wooden pizza peel, add sauce (my recipe might come later too), and your chosen cheese.
My rule is that less is more!
Lay the pizza on the stone and watch as magic happens in 5 minutes!
Take it out of the oven, let it rest for 3 minutes, cut and enjoy! Notice how thin it is!
PS: Pack 2 of these slices in zip bags and in your back jersey pocket (beats any gel I know).