How to Make Perfect Thin Crust Pizza at Home

Video Description

The #1 question I get is "HOW DO YOU MAKE PIZZA?" Here ya go. Go to https://magicspoon.thld.co/MEDIOCREFILMS and use code MEDIOCREFILMS to get $5 off today! Thanks to Magic Spoon for sponsoring today’s video! Perfect Homemade Pizza Recipe DOUGH INGREDIENTS: 3 cups all-purpose or bread flour 1 package (2 teaspoons) instant yeast 2 teaspoons kosher salt 1 teaspoon Italian Seasoning 2 teaspoons sun dried tomato powder 2 tablespoons olive oil 1 cup water Additional ingredients: olive oil spray pizza sauce mozarella cheese Toppings such as meats, veggies, franjoli etc. Kitchen items needed: food processor pizza stone (the largest that will fit in your oven) pizza paddle (metal is best) rolling pin pizza cutter wheel PIZZA DOUGH DIRECTIONS: (prepare three to four hours before making pizza) Add the flour, yeast, kosher salt, Italian seasoning, sun dried tomato powder and olive oil into a food processor. Turn the machine on and add 1 cup water SLOWLY through the feed tube. Process until the mixture forms a slightly sticky ball, about 30 seconds. If the mixture is too dry, add more water 1 tablespoon at a time and process for 5 to 10 seconds after each addition. If the mixture refuses to come together, add more flour 1 tablespoon at a time and process until it does. Sprinkle a little flour onto your hands and shape the dough into a ball. Spray a large metal bowl with olive oil and place dough in bowl, cover the bowl in plastic. Let rest at room temperature until the dough doubles in size, approx 3-4 hours. OVERNIGHT OPTION: If you make the dough the night before and let it sit in the fridge overnight you get additional flavor in the dough from the natural fermentation process, just like happens with sourdough. Take it out of the fridge an hour and a half in advance so it’s not cold, and it can continue to rise. FROZEN DOUGH OPTION: You can also divide in half, wrap each ball in plastic, slip into a plastic bag and freeze. COOKING THE PIZZA: Place pizza stone in oven on the lowest rack for at least 45 minutes at 500 degrees. IMPORTANT: have pizza sauce, mozzarella cheese and all toppings cut and prepared to assemble the pizza quickly as soon as the dough is on the pizza paddle. Pat all wet veggies dry to remove as much moisture as possible. Reshape the dough into a ball and cut in half, forming 2 balls. Put them on a lightly floured surface (countertop), and lightly sprinkle balls with flour. Sprinkle flaxseed meal (alternatives: flour, cornmeal or corn flour) on a pizza paddle on one side of your countertop. On the other part of the floured counter, press one dough ball into a 1/2-inch-thick flat round, adding flour to the work surface as necessary. Stretch and roll the dough until it's as thin as you can make it; let it rest a bit if it becomes too elastic. (Patience is your friend here.) Once shaped to the desired size, transfer go to your prepared pizza paddle. Working quickly to avoid the dough sticking to the paddle, brush crust edge with olive oil (optional), then spoon on sauce, cheese and toppings. Between each addition, shake the paddle to make sure dough isn’t sticking. Slide the dough from the paddle onto the hot stone and bake 9-10 minutes until crust is lightly browned. While the first pizza bakes, begin prepping the second pizza and repeat steps.