Thin Pizza Crust
Homemade Pizza. So I'm not going for the fluffy crusts you can get at a pizza joint but more for a thin, crispy crust. Soul food for the hubby =)
Time: variable, Makes 3 Pizzas, Serves: 6, Calories/Serving: 318
Ingredients:
- 1 cup of warm water
- 1.5 tbsp of yeast
- 1.5 tsp of sugar
- 3.5 cups flour (i mix wheat and white)
- 1/4 cup sooji/ravo (optional)
- 2 tbsp olive oil
- salt to taste
- dry basil/oregano (optional)
Procedure:
- In the 1 cup of warm water, add sugar and yeast, stir once, and let the yeast rise for about 10 minutes
- Mix flour, ravo (optional), olive oil, dry basil/oregano (optional) and salt in food processor for about 30 seconds to 1 minute, then add yeast mixture and mix.
- Allow the dough to sit for 1 minute then add ice cold water until you get the dough to the softness desired.
- Let dough sit for 30 minutes to 2 hours covered. (I skip this part when I don't have time...it turns out just fine) At this point, you can freeze this dough for later use
- Make three portions of the dough. Roll them out to 5 inch diameter. Let it rest for about 5-7 minutes. Then roll it out all the way to desired size and roll in crust.
- Spread Sooji on stone and place rolled out dough on the stone, poke holes all over the dough with a fork, and bake at 375 for about 10-15 minutes. Let it cool. At this time you are ready to spread your toppings or you can freeze this 'rotlo' for later.
