I made the most awesome
thin "cracker" crust pizza tonight using DKM's recipe!
Thank you, thank you, thank you DKM!!!
Here's the recipe:
1 pound bread flour (Sam's Club "Bakers and Chefs bread flour")
2/3 cup warm water
1 Tbsp. vegetable oil
1 1/2 tsp. active dry yeast
1 tsp. salt
1 tsp. sugar
Using a KitchenAid stand mixer fitted with a dough hook, add water to the mixing bowl and add yeast. Run mixer for several minutes to dissolve yeast. Meanwhile, in another mixing bowl, mix flour, sugar and salt. After yeast is dissolved, add flour mixture to water and set mixer to speed "2". Run mixer for about 10 minutes using a rubber spatula to scrape any dry flour from side of mixing bowl into the path of the dough hook. After 10 minutes, add vegetable oil and mix for 2 additional minutes using spatula to keep everything in the path of the dough hook. When finished, the dough will appear very scrappy and rough. Pick up the dough scraps and press them into a ball by squeezing them together with your hands. Place dough into a plastic bucket, seal, and and allow to rise at room temperature for 24 hours.
When ready to make pizza, turn dough out onto floured work surface. Using a large rolling pin, roll dough out very
thin. Drape dough over an oiled cutter pan, press into place, and trim off excess with the rolling pin. Dock the dough, add sauce, cheese, and toppings. Bake at 500 degrees F. on the lowest rack in the oven (the cutter pan should only be inches from the heating element). I open the oven door frequently to allow the heat to escape... this causes the thermostat to kick on which keeps the bottom heating element on. This superheats the pan making the crust cook and become crispy. When the bottom is golden brown and crisp, remove from oven. Slide pizza out of pan onto a wire cooling rack. Allow to cool 5 to 10 minutes before placing in a serving tray and slicing.
Note: Use low-moisture part-skim mozzerella cheese. I use Stella brand which is available from Sam's Club. For the sauce, use my thin-crust sauce found on the main website (http://www.pizzamaking.com
Check out tonight's pizza: