Made the dough today for Friday.
Randy’s KitchenAid Thin Crust
Based on DKM’s thin crust recipe
Thursday, December 14, 2006
1 pound Harvest King Flour
2 teaspoon raw or Turbinado sugar or regular sugar
1 teaspoon salt
1 tablespoon plus 1 teaspoon Classico Olive oil
5.9 oz. warm(90F) water by weight With a pinch of sugar
1 ˝ teaspoons instant yeast or active yeast
Place flour, sugar and salt in the mixing bowl then run the mixer on stir speed using the paddle attachment. Weigh the warm 90F water and add a pinch of sugar and yeast then stir to dissolve. Set aside.
With the mixer still running add the oil. Let the mixer continue to run for 5 minutes while the yeast mixture blooms. After 5 minutes and with the mixer still running slowly add the yeast mixture. Let mixer run for 3 more minutes after adding yeast mixture. Stop mixer. This dough will look strange and very dry. Remove from bowl and squeeze together to make a ball. Cover the mixer bowl tightly with Saran wrap and leave on counter top overnight but 24 hours is better. I make mine in the late afternoon for supper the next night.
Roll out dough(not easy) to about 20" in diameter which should get it 1/8”to 1/16” thick. Place on 16" pizza pan then use the roller to cut off excess dough. Use a fork or docker to prick holes randomly on the bottom of the pan but not the sides. Before putting the toppings on, place the crust in a 475F oven on the bottom rack for 5 minutes. Remove and add toppings. Place back in the oven this time use the bottom shelf. Bake for 8 minutes then check but it will probably take 10 minutes. Remove when cheese just barely starts to brown. If you want, turn the pizza around at the 5-minute mark for even browning.