Updated: Mar 22
Continuing my one-handed cooking series (after I broke an arm) , I invited my daughter, Lauren, and her boyfriend, Tom, to help me with my recipe this week. Tom came with his own thin crust pizza recipe and I loved it. His recipe is exact and measured in grams, so get your kitchen scale out.
4 grams yeast
5 grams sugar
145 grams warm water
15 grams olive oil
260 grams all-purpose flour
6 grams salt
Whisk together yeast, water, olive oil, and sugar.
Let bloom for about 10 minutes.
Add flour and salt, using a spoon to mix till a shaggy dough forms.
Knead until dough is uniform, elastic, and has a sheen, about 15 minutes.
Form into a ball and let rise for about an hour, or until doubled in size.
Dust the dough with flour, then flatten into a disk.
Drape the disk over your hands (closed into fists), and gently stretch to keep it uniform (see image below). Gravity will do a lot of the work, here! If you’ve had a glass of wine, and are feeling adventurous, give the dough a toss! Use your fists to lift and rotate the dough. Be sure to keep your fists closed while catching the dough.
Place dough onto parchment paper, add toppings.
Preheat oven to highest temperature with pizza stone for at least 1 hour.
Cook time will depend on oven, check after 10 minutes. Pizza will be finished when crust is golden brown and toppings are cooked.
We did a vegetarian option and a meaty option, but with some shared ingredients an they were both great.
1 cup fresh spinach
4 ounces ricotta
3 ounces fresh mozzarella, cubed
drizzle of olive oil
Cook with the above options and add a handful of toasted pine nuts and a balsamic drizzle after it comes out of the oven.
I had made pepperoni chicken the day before so we shredded some and topped this pizza with about 2 cups of it.
Add 3 ounces of fresh mozzarella, cubed, and add nuts and balsamic if you like.
For the pepperoni chicken sauce, go to https://www.playingwithfoodblog.com/post/tv-dinner-mozzarella-chicken-with-pepperoni-sauce