Thin Crust Pizza

Recipe Photo: Thin Crust Pizza
Author
Katie Kambridge
Source of Recipe
The Boston Globe - October 10, 2007
Serves/Makes/Yields
Makes four 7-inch pizzas
Ingredients

1 pound store-bought pizza dough, at room temperature

Flour (for shaping)

2 tablespoons olive oil, plus more for sprinkling

1 clove of garlic, thinly sliced

1 can (14 ounces) crushed tomatoes

1 teaspoon salt

1 teaspoon sugar

1/2 cup fresh basil leaves, coarsely chopped

Coarse semolina flour or cornmeal (for sprinkling)

10 ounces fresh mozzarella, torn into 16 thin pieces

 

Preparation

 1. Set the oven at 550 degrees. Place a pizza stone in the top third of the oven. Let it heat for 45 minutes.

2. Punch down the dough. Divide it into 4 equal balls. Dust each lightly with flour and cover 3 of them with a clean towel.

3. Using a rolling pin, roll the remaining ball of dough firmly and evenly, flattening it to a 5-inch disk. Dust with flour when the dough becomes sticky. Using your palms and fingertips, stretch the dough, Notes: shaping it into a 7-inch round. Slip it under the towel and shape the remaining rounds. Let them rest under the towel for 15 minutes.

4. In a medium saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. Cook the garlic for 2 minutes or until it is fragrant but not colored. Add the tomatoes, salt, and sugar. Simmer gently for 20 minutes. Add 1/4 cup of the basil leaves and set the sauce aside.

5. Scatter coarse semolina or cornmeal onto the surface of a wooden pizza peel, cutting board, or rimless baking sheet. Place one piece of dough on it. With the back of a spoon, spread about 2 tablespoons of tomato sauce on the round, then add 4 small pieces of mozzarella. Sprinkle with extra oil.

6. Slide the pizza off the board or sheet onto the hot stone. Bake for 3 minutes or until the crust is firm and golden. Remove the pizza from the oven with a wide spatula and transfer it onto a plate. Sprinkle a few of the remaining basil leaves on top. Repeat with the other 3 rounds of dough.

- Jonathan Levitt

 

Type of Meal