All styles of pizza are wildly popular in the United States. While many enjoy a traditional pizza recipe Chicago Deep Dish Pizza commands a loyal following, but no style of crust maintains such unbending loyalty as the thin pizza recipe. To many, it is simply the best pizza..
The thin crust pizza emphasizes not the dough but the toppings. That is not to say the taste of the pizza dough is less important. On the contrary, the proper preparation of the thin crust is one of the secrets to a great pizza. Furthermore, it is less filling than other pizza styles, an therefore more can be eaten and enjoyed rather than filling up on crust. A St. Louis Thin Crust Pizza is its own unique pizza, but this crust is one that will suit the National taste bud.
The following pizza crust recipe makes a firm crust able to withstand a barrage of toppings and guaranteed to please any thin pizza crust recipe aficionado.
Thin Pizza Crust
Prep. Time: 0:40
Yield: Two 12” pizzas
Ingredients
- 1 .25 oz. pkt. active dry yeast
- 1/4 tsp. granulated sugar
- 3/4 cup 110 degree water
- 1 3/4 cups all-purpose flour
- 1/2 tsp. salt
- pizza Marinara sauce as needed
- shredded cheese as needed
- toppings - as needed
Directions
- Dissolve yeast and sugar in water; allow to rest for 8 minutes.
- In a separate bowl, combine flour and salt.
- Pour yeast mixture over flour mixture and mix well with a heavy spoon.
- Turn dough onto a floured surface and knead for 2 minutes.
- Press dough into a 12" circle. It works best to work from the outside to the middle.
- Place dough on a lightly greased pizza pan and press dough to edges if necessary.
- Spread sauce over crust and top with desired cheeses and toppings.
- Bake in a 500 degree oven for 8-12 minutes, or until edges are golden and crispy.
Notes: To save the dough for a later date, shape into a ball and place in a seal-able plastic bag leaving some extra room. Thaw slowly in the refrigerator completely before using.
Marinara Sauce
Ingredients
- 1 (14.5 ounce) can whole tomatoes
- Tomato Paste as needed
- 1/2 cup chopped onion
- 1 teaspoon minced garlic
- 1 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon oregano
- 1 teaspoon sugar
- 2 tablespoons olive oil
- salt and pepper to taste
Directions
- Heat olive oil over medium heat in medium-sized saucepan.
- Add onions and garlic and gently sauté until brown.
- Pour liquid from whole canned tomatoes into pan. Squeeze each tomato and crush with hand, letting it fall into the pot. Stir, then lower heat to medium-low.
- Continue stirring, add rosemary, basil and oregano.
- Allow sauce to bubble.
- Sprinkle with sugar and add tomato small amount of tomato paste to thicken as desired. Mix again.
- Season to taste with salt and pepper.
Use immediately, or place in seal-able container for storage in the refrigerator.
Christopher T. Reilly - Hello. I have been a professional writer for 25 years with experience that encompasses articles, essays, websites, Internet content, stage ...
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