You want to know one of the MANY reason I know there is a God?
Because pizza exists.
If I didn’t want to be a better example to my children, I would sustain my life solely on pizza.
I’ll guzzle down the occasional salad in front of people, too. You know. For morale. But you better believe pizza is my one true love.
For this reason, there will probably be an entire section of this blog dedicated to the glorious pie someday. And you KNOW I’m always game to try a new variety.
Right now I’m pretty addicted to the thin crust action though. And now that it’s summer, we’re going to slap a few of these babies on the grill.
Probs, weekly because #fitfam and stuff.
Someday, I’ll beg Mr. T to make me a legit pizza oven out in our backyard.
You know, when we’re billionaires and stuff.
We’ll be one of those really humble billionaires that apparently still makes their own pizzas out of pizza ovens they built with their own two hands.
That sounds like stuff billionaires do.
Right now we are in the process of finishing our dirt/weed pile we lovingly call a “yard”.
The goal is to have it done before Girlfriend makes her appearance in July. That way I can send Baby Girl out with the dog to run around all day while I snuggle a sleepy newborn.
Because we all know having two kids works perfectly according to plan like that.
ANYWAY… Let’s talk pizza crust. Because this thin crust pizza is what New York dreams are made of.
It is perfect, and crunchy and NO RISE. You heard me. No waiting around for the dough to rise and get puffy because guess what, it’s thin and crunchy.
Oh did I mention it is thin and crunchy already?
Because it’s both of those things.
- 1/2 cup lukewarm water
- 1/2 teaspoon active dry yeast
- 1/2 teaspoon honey
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- Place your pizza stone in the oven on the middle rack and preheat to 500° F.
- In a large bowl mix together the water, yeast and honey. Set aside until the yeast is activated and gets foamy. This should take about 10 minutes.
- Meanwhile, prepare the ingredients for the pizza. I made my sauce by blending fresh tomatoes, garlic, olive oil and salt and pepper together until I found the consistency that I liked. Then I cut my fresh mozzarella into discs and halved my grape tomatoes.
- Once the yeast is nice and foamy, add the flour and salt into the bowl. Stir together until a silky dough forms (if it’s sticky add more flour 1 tablespoon at a time). Turn the dough onto a floured surface and knead the dough 3-5 times. Let it rest for about 5 minutes.
- On top of a piece of parchment paper sprinkle a little flour and roll out the dough as thin as possible until it reaches at least 10 inches across. If the dough keeps springing back to the center, let it rest a little bit longer. Add the toppings to your pizza (remember, less is more especially with thin crust) and using a pizza peel, CAREFULLY transfer the pizza to the hot pizza stone. Bake for 10-15 minutes or until the crust is crispy and the cheese is golden brown.
- Remove from the oven with your pizza peel and allow to cool for 2-3 minutes before slicing it.
Oh, and if you’re interested, to make the sauce for this pizza, I pureed some fresh tomatoes with a little olive oil, garlic and salt and pepper. Then I topped it with freshly sliced mozzarella, halved grape tomatoes, pepperoni (and after it came out of the oven) some fresh basil and freshly grated parmesan cheese.
It was delish.