| This recipe is liked by 0 person(s). |
ATK King Arthur's Ultra Thin crust pizza
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Volume Ounces Grams | |
| 1 1/2 cups | King Arthur Unbleached All-Purpose Flour |
| 1 cup | semolina flour |
| 1/2 cup | durum flour |
| 1 teaspoon | salt |
| 1 teaspoon | instant yeast |
| 1/4 cup | olive oil |
| 1 to 1 1/4 cups | warm water |
Instructions
Combine the dry ingredients, oil, and 1 cup of water, mixing and kneading everything together by hand, mixer or bread machine set on the dough cycle until you've made a soft, smooth dough. The golden-yellow dough should be be soft and supple; adjust with additional water or flour if needed. If you're kneading in a stand mixer, it should take 4 to 5 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom.
Set the dough aside, lightly covered with plastic wrap, and let it rise at room temperature for 60 to 90 minutes, or until it begins to look puffy. In the meantime, preheat the oven to 425°F.
Divide the dough into two equal portions and place each on a lightly oiled 12" pizza pan, or on parchment paper lightly spritzed with cooking spray.
Use your fingers to press the dough outward from the center to make a very thin, flat circle about 12" across. Due to the nature of durum and semolina, you shouldn't have too much trouble with the dough stretching and shrinking back. But if you do, just walk away and let the dough rest for 10 minutes to relax the gluten, then return to stretch it farther.
Top the pizzas with your favorite sauces and toppings, keeping in mind not to overload the thin crust. Bake for 12 to 15 minutes, or until hot and bubbly.
Yield: two 12" pizzas, about 16 slices total.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe