What is your favorite recipe for a thin crust pizza?

[Flaleftist]

[applegrove]

1. A roomate made a pizza that had 1 sm jar marinated artichoke hearts, 1/2 cup tomato sauce,

black olives, green onions, 1 1/2 mozzarella cheese, 5 slices ham, lots of pepper. Bake 15 minutes. Yummy. I don't know crusts but i know what taste good on top of them and there was something about this mix. Lay the ham slices on the tomato sauce. Chop the artichoke hearts and spread evenly over. You know the rest. You have inspired me. If i can find a pan sized gluten free pizza crust i'm making it for dinner Sunday.

[PSPS]

2. Pietro's!

[Cracklin Charlie]

3. My favorite:

1. Freshly roasted garlic smashed to a paste and smeared on crust.
2. Maybe small amount red pizza sauce, sometimes omit.
3. Roasted artichoke hearts and roasted red pepper strips.
3. Fresh mozzarella
4. Parmigiano reggiano
5. Romaine salad

Ummm. I guess I’ll make pizza tomorrow night.

[Lugnut]

4. Old Forge PA n/t

[NotASurfer]

5. I don't make it much any more

Wife decided a gluten-free vegetarian diet was less inflammatory after some health issues. That tends to limit pizza consumption. And when I make it, she eats it anyway, feels miserable, and looks at me reproachfully for my troubles. So I don't make it often.

When I do...similar to Iacono's or Tommy's in Columbus. Laminated crust to get thin layers, dough less hydrated than most, provolone, good pepperoni. Have yet to figure sauce out other than stuff from a jar.

[snort]

6. Sauce:

Tomato paste
Honey
Basil
Oregano
Garlic
Onion
Salt
Water
No cooking required allow about a half hour rest before use.

[NotASurfer]

13. Sounds like St Louis pizza sauce

Basically uncooked, same seasoning and sweetness profile (depending on how it gets put together - I have some recipes like that, list of ingredients and it varies depending on how much I feel like or have on hand)

St Louis style is a thin-crust of a different species, no yeast in the dough, uncooked sauce, some kink of processed cheese product called Provol - never quite understood it. I think it's one of those regional things you just don't get unless you're from the region

[The Polack MSgt]

14. I've lived here in St Louis for 20 years

And I have made peace with St Louis Style pizza.

Just like Chicago style, I don't think of it as a real pizza.

But it's a tasty item in its own way. Kind of like a pizza nacho (BTW, I describe Chicago deep dish as bread lasagna)

And since I'm on the subject:
Provel gets a bad "processed cheese" rap, but all it is, is a mix of mozzarella provolone and mild white cheddar.

The cheeses are ground fine, mixed together and then extruded under high pressure so it stays stable/doesn't separate - It is not some sort of Cheesewhiz/Velveeta crap.

Provel is a really good cheese to sprinkle on green salads too.

[sir pball]

8. I like simple sauces for a good pie.

If I have some really nice fresh mozz, I'll just take a can of San Marzanos, food mill them, and drain them in a chinois for a bit so it's not soupy. A little cracked pepper and basil chiffonade when it comes out of the oven, *chef kiss*

Usually, I'll microplane a ton of garlic and lightly cook it down in plenty of good olive oil, add the undrained milled tomatoes, simmer till it's appropriately thick, then add a good bit of fresh oregano and pepper, maybe a splash of Banyuls vinegar to brighten things up. No onion, and definitely no sugar!

[csziggy]

11. Have you tried a cauliflower based crust?

There was quite a discussion here a while back that intrigued me, though I have not tried it yet. It might be worth a try to see if that allows pizza enjoyment without the misery

https://upload.democraticunderground.com/115772372

https://www.democraticunderground.com/115744694 (about substituting cauliflower for other things)

Cauliflower Crust Tomato Basil Pizza - https://culinaryginger.com/cauliflower-crust-tomato-basil-pizza#more

[dem in texas]

7. My Pizza recipe

I wrote this out because my kids and grandkids were always asking for the recipe.
_______________________________________________________________________
Home Made Pizza My recipe

3 cups flour
1 package dry yeast
One cup warm water
1 tablespoon sugar
1 teaspoon salt
2 or 3 tablespoon oils (olive, canola, corn, any)

In small bowl add, one cup of warm water, dissolve packet of yeast, add oil, set aside.

Place flour in large bowl, add salt and sugar and mix well. Made a “hole” in the center of the flour mixture and add the yeast liquid, mixing well. For a crisp crust, the dough should be very stiff, almost hard to handle, the more flour in the dough, the crisper the crust. If you like a thick airy crust, make the dough softer.

Turn dough out on floured board and knead for about five minutes. Rinse bowl in hot water (so it is warm to touch), then dry with clean cloth. Oil inside of bowl with a little oil, then place pizza dough in oiled bowl, turning so top of dough is coated in oil. Cover with cloth, place bowl in warm draft free place to rise (about 30 to 45 minutes)

Make Sauce
Tomato sauce or tomato puree
Add 1 teaspoon oil
Two teaspoons dry basil
Two teaspoons garlic powder
1 teaspoon chili powder (Texas touch)
Salt and pepper to taste
Mix all ingredients together, set aside until ready to use.

Cheeses
Grated fresh parmesan
Grated mozzarella, fresh made if you can get it

Some toppings
Pepperoni
Hard Salami
Browned Sausage,
Mushrooms (best if thinly sliced and briefly sauteed)
Thinly sliced fresh tomato, onions or bell pepper
Sliced black olives, sliced jalapenos

After dough has risen to double in bulk, punch down and knead lightly.

Preheat oven to 475 or 500 degrees.

Grease pizza pans and roll or pat out dough in pan. If you have some cornmeal on hand and sprinkle the cornmeal on the greased pan before patting out dough, you will have a crisper crust.

Once dough is patted out in pan, spread with the pizza sauce. Sprinkle with cheeses.
Place on toppings. If using browned sausage, place on sauce, before cheese is added.

To bake, place in hot oven. To get a crisp crust on a home oven, half of the baking should be done on the bottom rack in the oven. If you are baking two pizzas, place one on the top rack and one on the bottom rack. Watch closely. Top rack pizza will brown on top, but not on bottom, bottom rack pizza will brown on bottom, not on top, so switch the pizzas between the two racks midway though baking.

If only making one pizza, start on bottom rack, lifting up edge of pizza to see if brown on bottom, finish off on top rack to brown top.

It will take about 10 to 15 minutes to bake the pizzas, depending on your oven.

Freezing left-over dough. I have found it works best to pat out the dough into a greased pizza pan, cover and freeze with nothing on the dough. When ready to use, set out to thaw about 30 minutes. Then bake on top shelf of hot oven about five minutes, then put on the sauce, cheese and toppings and finish baking.

Yum, Yum, send me some pizza!

[spinbaby]

9. I like Alton Brown's crust

You have to think about making it a day ahead of time, but there is no easier and better crust.

https://www.foodnetwork.com/recipes/alton-brown/pizza-pizzas-recipe4-1951401

I’m not very good at topping it, though and tend to pile too much on.

[Laura PourMeADrink]

15. I have never understood why one recipe just says to

throw powdered yeast in and the next to bloom it in water? I do know the time when my crust cane out fantastic I literally took the temp of the warms water so it was perfect 110 degrees.

[Lars39]

10. I've been making an iron skillet pizza lately

but I bet it could be rolled thin also.
1 cup Fage greek yogurt
1.5 cups self rising flour
A sprinkle or 2 of water if necessary

[Glassunion]

12. Zucchini and Serrano

I cook it on the grill.

I do this recipe when I want to make a quick dinner and not make much of a mess in the kitchen.

I buy my crust from the refrigerated aisle at the store and use Newman’s Own marinara sauce.

Ingredients
1 - raw, thin pizza crust.
1 - package of Serrano ham cut into 1/2 inch strips
1 - zucchini cut in half and sliced into wide noodles (I use a mandolin slicer for this.
1 - fresh jalapeño sliced into thin rings (leave the seeds in for a peppy level of heat)
1/2 - package of Italian blend cheese (make sure it has a hard sharp cheese like Parmesan in it)
Extra virgin olive oil
Regular olive oil

I will preheat the grill to a high heat. Once hot I’ll season the grates with regular olive oil. This will help prevent the crust from sticking. Once seasoned, I will lower the temp down to medium to medium-low and leave the lid open to allow the grill to cool. I made the mistake of leaving it too hot on one of my first attempts and burned the crust.

I will generously oil a piece of parchment large enough for the crust with the extra virgin oil I’ve oil and place the crust on it. I try to work it into a rectangle about the size of my carving board. Then generously oil the top of the crust with the EV olive oil.

Place the parchment with the crust into a carving board, or something similar. Mrs. Union loves this recipe so much she is going to buy me one of those big-ass pizza spatulas to make this easier, but for now I use the carving board.

In one quick, smooth motion you are going to slap that crust down onto the grill. I take my right hand and hold the parchment on the left side, and have my left hand in the bottom-center of the board. Hard to describe, but basically my right arm is crossed over the left at this point. I use a clockwise motion. Once slapped down I pick up the board but leave the parchment on the back of the crust. I give it a few seconds (about 30) to cook. This will stiffen the crust and make peeling the parchment back much easier. Then peel back the parchment. If you’re afraid of the heat or fire, use tongs to remove the parchment.

You’ll have to use your eyes at this point to determine when to flip the crust. Usually around a minute to one and a half minutes I’ll use to spatulas to flip the crust.

I then add the sauce, then the zucchini, then ham, then jalapeños, then cheese. I eyeball everything... I like a decent amount of sauce and lighter on the cheese.

Close the lid of the grill and let it go... I start checking on it at the 7 minute mark. You’ll have a feel for when it’s done by looking at it. The cheese should be completely melted, the jalapeños and zucchini will be slightly browned and the Serrano crispy.

I transfer it to my carving board. Cut it into squares and enjoy.