Hello Friends! This is another recipe fantastic for football season! Some thin crust pizzas lack in crust texture. You get a slice and it flops in your hand. The flavor is all there, but that’s just because you have a delivery service for ooey-gooey cheese. This pizza crust is thin and crispy, the best of both worlds!
This is my second post using yeast to make a pizza crust. I promise, it’s worth the trouble. You can let the dough rise, or not. It’s the baking method that matters. See the photos below of the dough and crust. The crust is laced with herbs, which add a fresh flavor. On the first bake, the dough will puff up into a pocket; this separation of the layers allows for extra crisping which make the crust special.
I have tried many times to increase the amount of whole wheat flour found in this pizza crust. I usually try for at least 50%. The whole wheat flour is too dense and does not create a crispy crust if you use more than 1/3 cup. My next trial will be with whole wheat pastry flour.
I keep toppings on this pizza simple. I don’t want to over load the crust, it is thin after all. I choose 5 types of cheese: mozzarella, cheddar, Parmesan, blue cheese, and feta. Then I top with fresh minced garlic. The garlic takes this pizza over the top! I can’t recommend trying this pizza without it! Enjoy it on your next football Sunday! Thanks for stopping by Alison’s Allspice.
- ⅔ cup water
- 2 tsp olive oil
- ½ tsp active dry yeast
- 1 ½ cups all purpose flour
- ⅓ cup whole wheat flour
- ¼ tsp oregano, dried
- ½ tsp basil, dried
- ¼ tsp rosemary, dried
- ¼ tsp thyme, dried
- ¼ tsp salt
- Parchment paper, for rolling
- ½ cup marinara
- ½ cup Mozzarella cheese, shredded
- ¼ cup Cheddar cheese, shredded
- ¼ cup parmesan, grated
- 2-4 TBS blue cheese crumbles
- 2-4 TBS feta cheese crumbles
- 4 cloves garlic, minced
- Red pepper flake, for serving
- Preheat oven to 450°F with a pizza stone in the oven.
- Combine water, oil and yeast. Let rest 2 minutes. Add flours, herbs, and salt. Stir until combined. Knead 2 minutes or until smooth. Let rise for 20-40 minutes or continue to step 3, depending on how much time you have.
- Cut a piece of parchment paper about 15 inches long. Set on a large even surface. Using a rolling pin, roll the dough out into a circle about 15 inches wide. It will be very thin.
- Place dough on parchment on pizza stone in the preheated oven for 5 minutes. The moisture in the dough will prevent the parchment from burning at this high temperature.
- The dough will puff up into a pocket. Remove from oven, place on a pizza pan and discard parchment. Using oven mits (the steam inside the dough is very hot!), press the pocket flat so you can top the pizza. Spread marinara sauce thinly over the crust. Sprinkle with cheeses and minced garlic. Place bake on the pizza stone to cook for another 4-5 minutes, or until the cheese is melted.
- Remove from oven and cut it squares. Serve with red pepper flake.
Recipe adapted from Cooking Light.
