Midwest-style Thin Crust Pizza
Reminiscent of Casey's or Rosatti's thin crust pizza.
Equipment
- pizza stone
- Food processor
Ingredients
- 330 g all-purpose flour 2.5 cups (plus more for dusting)
- 4 g yeast 1.5 tsp
- 6 g salt 1 tsp
- 170 g water slightly less than ¾ cup
- 30 g butter ~2 Tbsp (cold, cubed)
- corn meal for dusting
Instructions
- To the bowl of your food processor add flour, yeast, and salt. Pulse briefly to combine. Add water and pulse a few more times to combine. Add butter and pulse a few more times until the butter is dispersed through the dough (though you should still be able to see it)
- Carefully remove the dough from the food processor onto a lightly floured surface. Lightly knead, just enough to combine into a ball. Place in a bowl and allow to rise (covered) for ~2½ hours.
- During this time, please your pizza stone in your oven and preheat to 550°F. Heat the pizza stone for 20-30 minutes for a properly crispy crust.
- Dust a pizza peel or rimless sheet-pan liberally with cornmeal. Set aside.
- On a lightly floured cutting board, roll out your pizza dough into a large thin circle (or two smaller pizzas depending on the size of your pizza stone and peel). You want the crust to be ~⅛ of an inch thick. ⅛
- Place the dough on the cornmeal prepared pan and top with sauces, cheeses, and toppings as desired. Traditionally tomato-based pizza sauce, fresh shredded mozzarella, crumbled parmesan, and pepperoni.
- Bake for 10-15 minutes, or until cheese is well-browned.