Zutaten für Thin Pizza Crust Pizzeria Bianco Phoenix
- 1 teaspoon active dry yeast
- 1 3/4 cups (210g) unbleached all-purpose flour, divided, plus more for dusting
- 3/4 cup (180ml) warm water (105-115°F)
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil, plus more for brushing
- 1 tablespoon cornmeal, for dusting
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Zubereitung von Thin Pizza Crust Pizzeria Bianco Phoenix
- Preheat oven to 500°F (260°C) with pizza stone on the lowest rack for at least 30 minutes.
- In a measuring cup, combine 1 teaspoon active dry yeast, 1 teaspoon unbleached all-purpose flour, and 1/4 cup (60ml) warm water (105-115°F). Let stand until foamy, about 5-10 minutes.
- In a large bowl, whisk together 1 1/4 cups (150g) unbleached all-purpose flour and 1 teaspoon salt.
- Add the yeast mixture, 2 tablespoons olive oil, and 1/2 cup (120ml) warm water to the flour mixture. Stir until a shaggy dough forms.
- Gradually add more unbleached flour (about 1/2 cup, or more as needed), mixing until the dough pulls away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, adding more flour as needed until the dough is smooth, soft, and elastic.
- Form the dough into a ball, place it in a lightly floured bowl, and cover loosely with plastic wrap. Let rise in a warm place for 1 hour 15 minutes, or until doubled in size.
- Lightly dust a wooden peel or large baking sheet with cornmeal.
- Gently dredge the dough in a bowl of flour to coat. Transfer to a lightly floured work surface.
- Holding one edge of the dough in the air, carefully and quickly stretch the dough to approximately 10 inches in diameter. (Do not punch down the dough).
- Transfer the dough to the prepared peel or baking sheet.
- Continue to stretch the dough, working the edges with your fingers to create a 14-inch round.
- Brush the dough with olive oil, leaving a 1-inch border.
- Add your desired pizza toppings.
- Carefully slide the pizza onto the preheated pizza stone.
- Bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbly.
- Use the peel to transfer the pizza to a wire rack to cool slightly before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
0g
Fat
1g
Carbs
11g
