I’ve been into stone oven thin crust pizzas lately, and since I can’t go out and get one everyday, I decided to make one at home (it’s not as good as a stone oven pizza but it’s close enough!). The dough is simple to make, and it’s very versatile, so even though it’s primarily a pizza dough, over the next couple of weeks i’ll be showing you different ways of using it, so stay tuned! I’ve got bakery style chicken bread in the mix!
Here’s what you’ll need:
1 cup warm water
1 1/2 tsp dry active yeast
1 tsp sugar
3 Tblspn olive oil
1 tsp salt
1/4 tsp dried oregano *optional
2 1/2 – 4 cups of flour
cornmeal for dusting
In a medium sized bowl add the dry yeast and sugar to the water. Leave it for a few minutes, or until the yeast foams. Then mix in the egg, olive oil, salt, oregano and 1 cup of flour. Mix with a wooden spoon. Keep adding flour, 1/2 cup at a time until the dough starts coming together. Then turn it over onto your counter and knead the dough. Here’s where the cornmeal comes in. Instead of sprinkling flour on the counter, I use cornmeal. Once the dough forms a ball stop kneading. That’s the great thing about this dough, you don’t have to knead it a lot. Then drizzle the bowl with some olive oil and place the dough back in. Drizzle some oil on top of the dough as well so a crust doesn’t form when it rises. Cover and keep in a warm place for a couple of hours. This dough takes only 1 hour to rise, so if you’re making it in advance, just pop it in the fridge, although i’ve never made it in advance. I usually just quickly pull it together and it’s ready to use in 1 hour.
Once the dough has risen, about an hour later, just take it out, again on a cornmeal sprinkled counter, and knead for about a minute or two. Then you can make just one big deep dish pizza or two thin crust pizzas. But in both cases make sure you grease the pan and sprinkle over some cornmeal before putting the dough on, and also, spread some butter on the edges and sprinkle on some cornmeal for a nice savoury, crispy crust.