Thin Crusty Pizza Crust No Knead Bakers S Recipes

THIN & CRUSTY PIZZA CRUST - NO-KNEAD & BAKER'S %S

Steps:

• Place a small bowl on a digital kitchen scale and tare to zero. Separately Mmeasure each dry ingredient (flour, sugar, salt and yeast) into the small bowl, transferring one-at-a-time to a large mixing bowl. Stir the dry ingredients until evenly mixed.
• With the scale tared to zero, measure the oil into the small bowl. Since oil is difficult to measure exactly, add enough water to come to a total of 180 grams of liquid. Use filtered water if your tap water is highly chlorinated.
• Pour the oil and water onto the dry ingredients and mix, first with a spoon, later with your hand, until all the flour is incorporated and the mixture forms a consistent ball of dough. It will not be totally smooth at this point.
• Lift the ball. At this point the bowl should be fairly clean. Lightly oil the inside of the bowl and roll the ball of dough around until it is lightly coated with oil. Cover the bowl with plastic wrap or an air-tight lid. Let rest 45 minutes (50 minutes if water or room are particularly cold).
• At the end of the 45 minute rest, stretch the dough into a rectangle about 10" by 12". Pinch any remaining flour lumps to incorporate the loose flour into the dough.
• Fold the rectangle of dough in third, turn 90 degrees and fold in thirds again. Place back in the bowl and cover with plastic wrap. Rest for a second 45 minutes; stretch and fold again. Rest for a third 45 minutes; stretch and fold again. Rest for a fourth 45 minutes. Preheat the oven to 475F. Use a baking stone if you have one. If not prepare the pizza on a sheet pan.
• On a piece of parchment paper, stretch the dough out to the desired pizza size. Try to handle the dough as little as possible because the more it is worked, the more it will want to shrink back into a ball. If the dough is resisting being stretched, let it relax 15 minutes and then gently finish stretching. When it is the size you wish, dock the center all over with a fork. This will prevent the center from forming bubbles. Trim off excess parchment paper, leaving a little for you to grab if you need help positioning the pizza in the oven.
• Par-bake the pizza crust for 6 minutes. If you are using a peel and baking stone and the parchment paper comes off at this point, discard it but make sure the pizza moves easily on the peel.
• Brush olive oil on the edge of the pizza to get a lovely golden crust. Top the pizza and return to the oven for an additional 6 minutes of baking. Let rest 2 to 5 minutes before cutting and serving.

NO-KNEAD FOOD PROCESSOR THIN CRUST PIZZA DOUGH

Steps:

• Pulse flour, yeast, and salt in food processor until blended.
• With motor running, add water and oil. Process for 1 minute, or until a ball forms.
• With floured hands, remove dough and form into a round ball. Place in a greased bowl, turning over to grease all around.
• Let rise for 10 minutes for thin crust.
• Stretch into pizza pan and top as desired.
• Bake for 10-12 minutes or until browned.

EASY AS PIE 10-MINUTE NO-RISE THIN-CRUST PIZZA DOUGH

Steps:

• Proof the yeast in the warm water with the honey or sugar for 8-10 minutes or until foamy.
• Add the remaining ingredients together and knead well, about 2-5 minutes.
• If the dough seems a little sticky, dust your hands with some flour and knead again.
• Grease a pizza pan or pie pan with cooking spray, and place the dough into it-- entire thing if a 12" pie, or half for an 8" or 9" pan.
• I prefer to bake these crusts ahead of time-- but if you want to eat it now, you can put the sauce, cheese, toppings, etc. on it and use the same baking instructions.
• Bake at 500F for 8-12 minutes or until the edges are nice and brown.