Best Thin and Chewy Pizza Dough
I’m only giving dough ingredients in grams because of the accuracy (and I haven’t yet tested the imperial measure approximates)
Ingredients
- 415 g bread flour all purpose works ok too
- 9 g salt
- 10 g active dry yeast
- 270 ml luke warm water.
For the zucchini and corn pizza:
- 2 c/300g shredded mozzarella
- ¾ c/125g corn kernels
- ½ c/75g shredded zucchini
- ½ c/100g diced tomatoes
- ¼ c/10g sliced basil
- 1 tbs/15g minced garlic
- 1 tbs/15ml olive oil
- Salt
- Ground pepper
Instructions
- Combine flour, salt, and yeast – stir together thoroughly. Add water and stir until almost all flour is incorporated. Allow to rest, covered, for 10-15 minutes. This give the water time to be absorbed and makes kneading easier.
- Knead for about 7-10 minutes until dough is smooth and elastic.
- Return to bowl and cover with plastic wrap. Allow to rise in the fridge for 8 hours or overnight.
- Remove from fridge and bring to room temperature on the counter. The dough should have grown at least 2 ½ x.
- Divide dough into thirds. This is the point at which you can freeze portions for later use*. Allow to rest for 15 minutes.
- Preheat oven to 450Add a pizza/bread stone to heat at the same time if you have one. This will yield crispier results and better expansion in the oven.
- Prepare your toppings: combine the diced tomatoes, basil, and minced garlic. Season with salt and pepper to taste.
- Roll or hand stretch one portion of the dough to a 13” circle on a floured piece of parchment (this makes transfer easier. Brush olive oil on dough. Place parchment and dough on a baking sheet if not using a pizza stone.
- Scatter tomato mix evenly over surface. Cover with shredded cheese. Evenly scatter zucchini and corn over cheese.
- Place pizza in oven for 12-15 minutes until cheese is bubbling and crust is golden brown.
- Allow to cool for 2 minutes before cutting.
Notes
*Place dough portions inside oil coated freezer bags. When ready to use, defrost on the counter until room temperature.
Based on a suggestion by Austin Guzman
Based on a suggestion by Austin Guzman