Name: Cheese Pizza with Thin Crispy Crust
Prep time: 2 h
Cook time: 12 min
Total time: 2 h 12 min
Yield: 4 pizzas
Ingredients: 125 g plain flour; 75 ml water; 0.25 packet dried yeast; 0.25 teaspoon caster sugar; 0.25 teaspoon salt; 0.5 tablespoon olive oil; 62.5 ml tomato paste; 0.25 teaspoon oregano; salt; black pepper; 62.5 g mozzarella; 7.5 g parmesan; 0.25 tablespoon olive oil; plain flour; basil

Step by step process

Dough

1
Pour lukewarm water into a bowl, add sugar and dry yeast. Stir well and let sit for about 5 minutes until foam forms on the surface, indicating the yeast is active.
TIP:
Dissolve dry yeast in lukewarm water with a little sugar and let it stand for 5-10 minutes until foam forms. This confirms that the yeast is active and ready to use.
2
In a large bowl, combine all-purpose flour and salt, then add olive oil and the activated yeast mixture. Knead into a smooth, elastic dough, knead by hand for about 8-10 minutes or in a stand mixer for approximately 5 minutes.
3
Lightly oil a bowl, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm place for 60-75 minutes until doubled in size. Then divide into two equal pieces and shape each into a ball, letting them rest for another 10 minutes to make rolling easier.
TIP:
First, heat the wok thoroughly and fry the ingredients in smaller batches. Thanks to the high temperature, the meat quickly sears and browns. An overcrowded wok, on the other hand, cools down and starts steaming the food.

Tomato Sauce

4
In a bowl, mix the tomato passata with oregano, a pinch of salt, and ground black pepper. Stir well and let the sauce sit for 10 minutes to allow the flavors to blend.
5
Taste the sauce before using, and season with more salt or pepper if needed, it should be light and fresh to perfectly complement the cheesy topping.

Assembly and Baking

6
Preheat the oven to 250-275 °C (482-527 °F), placing an inverted baking sheet or pizza stone inside to get thoroughly hot. Prepare two sheets of baking paper for transferring the pizzas.
TIP:
Place the pizza stone or baking sheet into a cold oven and preheat at the highest temperature for at least 30 minutes, so the stone properly absorbs the heat and the pizza becomes crispy.
7
Dust your work surface with flour. Roll or stretch each dough ball by hand into a thin circle about 26-28 cm in diameter. the dough should be thin with slightly raised edges. Transfer to baking paper.
8
Spread a thin layer of tomato sauce over each base. Top with torn or sliced mozzarella and sprinkle with grated parmesan. Drizzle the surface with a little olive oil.
9
Transfer the pizza with the baking paper onto the preheated baking sheet or stone and bake for 10-12 minutes until the edges turn golden and the cheese is bubbling. Bake the second pizza in the same way.

Serving

10
As soon as the pizzas are out of the oven, sprinkle with fresh basil. Allow to rest for 1-2 minutes, then slice into wedges and serve while hot, the flavor is best straight from the oven.

More tips:

For even better flavor and texture, use a cold fermentation: let the finished dough rest in the fridge for 12-24 hours, then bring to room temperature before baking.

If you have a pizza stone or steel, bake the pizza on it. it will significantly increase the crispiness of the crust.

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