Italian Thin Crust Pizza DoughFrom

Italian Thin Crust Pizza Dough
From meileen 7 years ago

10 minutes to make

Serves 5

Borrowed from Wolfgang Puck, this dough produces the airiest crust ever! So simple, no fancy equipment needed, just a bowl and a fork!
Will Never need to eat out at a restaurant with a wood burning fireplace again!

Ingredients
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus additional for brushing
A large cookie sheet
A small and big bowl
A fork

How to make it

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.

Large bowl, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water.

Mix until the entire mixture forms a ball.

Turn the dough out onto a lightly floured surface.

Knead by hand 2 or 3 minutes. The dough should be smooth and firm.

Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours.
(When ready, the dough will stretch as it is lightly pulled).

Divide the dough into 2 balls. *Alternatively you could divide into 4 balls to make into 4 pizzas, about 6 ounces each, to make 8 inch pizzas.

Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minutes.
Cover the dough with a damp towel and let rest 1 hour. *At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

Preheat oven to 500 F or highest temp. Lightly oil cookie sheet with extra-virgin olive oil.
Roll out dough ball, on a lightly floured surface, to the shape of your cookie sheet.
Carefully transfer dough to cookie sheet, lightly press and stretch out to the edges of sheet.

Add sauce (not too much) and toppings. Start with sauce, then cheese, veggies and meat.

Cook for 10 - 12 minutes, more depending on the thickness of crust due to size of pan you used.

結果 (繁體中文) 2:

意大利薄皮披薩麵團從meileen 7年前10分鐘，廠名供應5從沃爾夫岡帕克借來的，這將產生airiest面皮永遠！就這麼簡單，沒有花哨的裝備需要的，只是一個碗和叉子！永遠不需要在外面吃飯的有木再次燃燒的壁爐餐廳！原料1包活性幹酵母或鮮酵母1茶匙蜂蜜1杯溫開水，105〜115 華氏度3杯通用麵粉1茶匙粗鹽1湯匙特級初榨橄欖油，再加上額外的塗刷大型餅乾片小和大的碗叉如何使它在一個小碗裡，溶解在酵母和蜂蜜1/4杯溫水。大的碗，結合麵粉和鹽。加入油中，酵母混合物，剩下的3/4杯的水。混合直到整個混合物形成一個球。轉動麵團出到輕輕麵粉的表面上。通過手2或3分鐘揉。麵團應平整，牢固。用乾淨，潮濕的毛巾的麵團，讓它上升在陰涼點約2小時。（準備就緒後，麵團會伸展，因為它是輕輕地拉），將麵團分成2 球。*另外，您可以分為4個球，以化妝為4比薩餅，每個大約6盎司，使8寸的比薩。拉下兩側和球的底部下工作每天進食每個球。重複4〜5次，然後在一個平穩，unfloured面，滾你的手掌下球，直到麵團的頂部平整，牢固，約1分鐘。蓋上濕毛巾的麵團，讓休息1小時，*此時，滾珠可被包裹在塑料和冷藏長達2天。將烤箱預熱到500°F或最高溫度。輕輕油Cookie表與特級初榨橄欖油，將麵團擀球，在輕輕麵粉表面，給您的Cookie表的形狀。麵團小心地轉移到餅乾片，輕輕按下並伸展到紙張的邊緣。加入醬油（不要太多）和配料。開始用醬油，然後奶酪，蔬菜和肉類。煮10-12分鐘，更取決於地殼的厚度，由於您使用的鍋的大小。