Note: This recipe has been updated and expanded here
When it comes to pizza, I’m a purist. I stick to authentic Italian pizza making — and less is definitely more. I sometimes even skip tomato sauce and only drizzle olive oil on top of the crust dough, then top with thinly sliced prosciutto, mushrooms, onion slices and garnish with fresh basil.
This pizza crust recipe is adapted from Marcella Hazan‘s incredible book — Essentials of Italian Cooking and is an easy way to make a delicious dinner in no time.
Here are some ideas for toppings -
fresh baby mozzarella (the stuff you buy floating in liquid), sliced
roasted red peppers
red onion slices
shaved zucchini slices, salted
freshly grated parmigiano reggiano
- 3 tsp active dry yeast
- 2 cups warm water
- 6½ cups all-purpose flour, I had good results with soft whole wheat as well
- 2 tbs extra virgin oil
- ¾ tbs salt
- baking stone *, baker’s paddle
- Directions for Food Processor (Knead by hand otherwise — Marcella Hazan would be very happy if you did!)
- Makes 2 medium thin-crust pizzas
- Dissolve the yeast in ½ cup of warm water and let stand for 10 minutes until bubbly. In the food processor bowl, add 2 cups of flour, and pour the yeast mixture over it when ready.
- Add 2 tbs of oil, salt, ½ cup of warm water and mix with a wooden spoon until combined. Now add 4½ more cups of flour and 1 cup of water. Hold back on both for the last bit – we need dough that is manageable and soft, but not sticky. Use the food processor and the dough hook to work the dough.
- When a nice dough formed, take it out of the bowl and knead a few times by hand to shape into a ball. Put in a greased bowl, loosely cover with plastic wrap and then a damp kitchen towel. Let rise until doubled in size, about 1 hour.
- When risen, flatten to release air bubbles, and use a rolling pin to shape into your. Generously sprinkle a baker‘s paddle with the cornmeal and transfer the crust onto it. Put your toppings on the crust. Bake on a pizza stone (I love this one because it won‘t stain with grease) when the oven has preheated to 450F. Ideally, we want the oven at this temperature for about 15 – 30 minutes before the pizza goes in so that the pizza stone is very hot and makes that crust sizzle on impact.
- Bake until lightly browned and bubbly. If you have a Chianti handy, oh my, do have it too.
- * A baking stone will vastly improve the texture and taste of the dough. I couldn’t live without mine — I strongly suggest you give one a try.