Thin crust pizza #4

It's getting pretty good now. Not perfect yet, but getting there!

The previous version of this recipe was thin crust pizza #3. I think #5 will be mostly this recipe, but going back to the pizza stone I used in #3.

Pizza Dough

5 oz. high gluten flour

5 oz. white whole wheat flour

0.22 oz. salt (a little less than 2 tsp.)

0.055 oz. instant yeast (about 1/2 tsp.)

1 oz. olive oil (a little more than 2 tbsp.)

6 oz. water, ice cold (40°F or less)

semolina flour for dusting

Combine the flour in the mixer bowl and put it in the refrigerator for a few hours. It wouldn't hurt to put a measure cup of water in the refrigerator, too.

When ready to make the dough, add the salt and yeast to the mixer bowl. Add the olive oil and water. Mix to combine.

Switch to the dough hook and knead for 5 to 7 minutes. Dough should be a little sticky. You'll probably need about 1/2 to 1 oz. more water to get a good slightly sticky dough.

Dust a surface with semolia flour and knead the dough a bit by hand. Divide into two 9 oz. balls of dough.

(I used to make 6 oz. dough per small pizza, but it turns out the pizza is too large for my single serving, but too small to only eat half. It works much better to make a larger 9 oz. pizza and eat half.)

Put the dough on a lightly oiled plate or pan. I like using a cake pan. Lightly oil the top and cover with plastic wrap.

Refrigerate the dough for at least 4 hours or overnight.

Modified from The Bread Baker's Apprentice, pp. 210-211. I highly recommend the book because it goes into much more detail than my brief steps above.

The Sauce

Sometimes I make my own sauce from scratch but this time I just used Muir Glen organic pizza sauce, from a can. I like a lot of sauce, and one 15 oz. cans made two pizzas (4 servings), with 5 oz. left over. I vacuum sealed and froze it, and it should be enough for one more pizza.

When using frozen pizza sauce, it's usually a good idea to simmer it on the stove for a little while after defrosting. It seems to get watery after going through the freezer, but it doesn't take long at all to evaporate out the excess water.

The Pizza

Preheat the oven to 475°F.

I made two pizzas, since it's not really much more work to make two, and they freeze well. I included:

pizza dough (9 oz. per pizza)
pizza sauce (about 5 oz. per pizza)
mozzarella cheese, shredded
spicy Italian sausage, sliced (pre-cooked, 1 per pizza)
green pepper, sliced
mushrooms, sliced
Parmesano Reggiano cheese, microplaned

I have yet to make a perfectly round pizza crust and I can't throw it in the air, but these wanted to be rectangles so I went with that.

I have a pizza stone, but my getting the pizza from the peel onto the stone is a hit-or-miss affair, so I just made these on sheet pans dusted with semolina flour. The crust doesn't get as crispy with the sheet pan, so I think I'll have do some more experimenting.

Here it is, ready to go into the oven for 12 minutes at 475°F. I think I'll up the temperature to 500°F next time; it certainly works better, but my oven kind of smells like it's going to catch on fire when I cook for any length of time at 500°F! The crust was definitely better on the pizza stone at 500°F so I guess I'll just have to master the peel.

And done! It was good. Serves 2.

One serving.

The rest vacuum sealed and frozen.