Weeknight thin-crust pizza

Adapted from Kitchn

These instructions are spot on - I made with WW white flour and it was v quick and easy. Perhaps it would be better if you let it rise, but it was super delicious. Kids loved it too.

Dough

Makes two 10-inch pizzas

For the dough:
3/4 cups (6 ounces) lukewarm water
1 teaspoon active-dry or instant yeast
2 cups (10 ounces) unbleached all-purpose flour (can sub in WW, spelt etc)
1 1/2 teaspoons salt

For the toppings:
Base - basic red sauce, ricotta cheese, o oil

For toppings, sauteed onions, red peppers, mushrooms, cooked sausage, or bacon

For cheese, one or a combination of the following: mozzarella, provolone, parmesan, fontina, romano, and asiago

Set the oven to 500°F well before making the pizza. Put pizza stone in the lower-middle oven (or use overturned baking tray)

Combine the water and yeast in a mixing bowl, and stir to dissolve the yeast. The mixture should look like thin miso soup. Add the flour and salt to the bowl and mix until you've formed a shaggy dough.

Turn the dough out onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it is smooth.

If you have time at this point, you can let the dough rise until you need it or until doubled in bulk (about an hour and a half). After rising, you can use the dough or refrigerate it for up to three days.

Cover the dough with the upside-down mixing bowl or a clean kitchen towel while you prepare the pizza toppings.

When ready to make the pizza, tear off two pieces of parchment paper roughly 12-inches wide. Divide the dough in two with a bench scraper. Working with one piece of the dough at a time, roll it with a rolling pin between two pieces of non-stick. If the dough starts to shrink back, let it rest for five minutes and then continue rolling.

Put on sauce & topings. Slide pizza into oven, bake for 5 mins then rotate and lift off paper. Bake another 3-5 mins until golden-brown.

Remove the pizza from oven and let it cool on a wire rack. Repeat with shaping, topping, and baking second pizza.

Let both pizzas cool for about five minutes before slicing and serving.

Fresh tomato pizza sauce
makes about 2 cups, enough for at least 6 pizzas

15-ounce can whole or diced tomatoes
2 cloves garlic, roughly chopped
1 teaspoon balsamic vinegar, or to taste
Olive oil
A few leaves fresh basil, optional
Salt and freshly ground black pepper, to taste

Blend the tomatoes with the garlic, balsamic vinegar, and a drizzle of olive oil, as well as well as the basil, if using.

This keeps up to a week in the fridge and much longer frozen. 

Per slice (assuming 8 slices per pizza, dough makes 2 pizzas) for dough only

Approx 5 cals for sauce, 50 cals for cheese depending.

Nutrition Facts

Serving Size 16 g

Amount Per Serving

Calories 58 Calories from Fat 1

% Daily Value*

Total Fat 0.2g 0%

Cholesterol 0mg 0%

Sodium 217mg 9%

Total Carbohydrates 12.0g 4%

Protein 1.7g

Vitamin A 0% • Vitamin C 0% Calcium 0% • Iron 4%

Nutrition Grade B

* Based on a 2000 calorie diet