Thin Crust White Pizza
Dough:
3 cups (16 1/2 oz) bread flour, plus more for work surface
2 tsp sugar
1/3 tsp instant yeast
1 1/3 cups ice water
1 Tbs olive oil
1 1/2 tsp salt
Sauce:
1/2 cup whole-milk ricotta
2 Tbs olive oil
2 Tbs heavy cream
1/2 large egg yolk
3 cloves garlic, minced
1/2 tsp kosher salt
1/4 tsp black pepper
pinch cayenne pepper
pinch nutmeg
1 tsp minced fresh oregano
1/2 tsp minced fresh thyme leaves
1 scallion, minced, plus more for garnish (I omitted this)
Topping:
1/4 cup whole-milk ricotta cheese
1 cup shredded whole milk mozzarella
1/4 cup finely shredded Pecorino-Romano cheese
Combine the flour, yeast, sugar and salt in a food processor, while processing slowly add in ice water. Add the oil and salt to the dough and process until smotth and satiny, the dough should clear the side of the bowl and come together. Knead the dough on a lightly oiled or floured work area and add more flour if you need to. Form the dough into a ball and add to a lightly oiled bowl. Cover the bowl with plastic wrap and chill 24 hours, or up to 3 days. Hubby and I always make one pizza and save the rest of the dough for next time. I've frozen my dough before and it still turns out great the next time around. For the sauce all you have to do is mix all ingredients together and it's finished. When you are ready to bake your pizza make sure you let it sit at room temp for about one hour. Preheat pizza to 500 degrees, roll out dough into a 13 inch circle and place on lightly oiled pizza pan. Sauce pizza, leaving about 1 inch crust area, unless you'd like thinner or thicker...add cheese and pop in the oven for about 10-12 minutes. I usually notice it's easier to stretch the dough with my hands..don't be afraid of the dough! It's your friend.
Look at that beautiful cheese, don't you just want a slice right now? I do!!
Linking up to: Savory Sunday@The Sweet Details
1 comment:
That looks really yummy!
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