Mix bread flour, sugar and yeast, then add cold
water slowly while mixing. Let the dough sit for
10 minutes (allowing flour to absorb liquid). Mix
in salt and oil. Turn dough onto lightly oiled
counter and knead for about 1 minute. Shape the
dough into a ball and place in a lightly greased
bowl. Cover with plastic wrap and leave in fridge
for 1-3 days.
Thoroughly drain tomatoes, then blend together with
oil, garlic, salt, oregano, pepper and vinegar. No
cooking needed. Place in fridge for 1 hour to allow
flavors to meld.
Heat pizza stone to 500 degrees with rack in top
position. Remove dough from fridge and divide into
two balls. Set on counter for 1 hr (covered).
Dough should be relaxed. Turn dough onto well-
floured counter. Pad the dough into an 8 inch
round, keeping a thicker edge. Stretch the dough
while pushing down to keep thin. Should reach
about 12 inch round. If the dough won't stretch,
rest for another 10-15 minutes.
Place dough on pizza peel (with cornmeal, semolina
or flour) and top with 1/2 cup tomato sauce and
cheeses. Bake for 10-12 minutes.
Originally Submitted
12/29/2013
0 Out of 5 from
0 reviews
You can add this Thin crust pizza recipe to your own private DesktopCookbook.
