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Prep Time2 Hours
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Cook Time10 Mins
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Serving2 People
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Pizza. Need I say more?
I’ve spent a lot of time on this recipe, to be honest. Pizza is normally baked in a very high temperature oven – traditionally a wood fired oven. But since most people don’t have those in their homes, I had to figure out a way for it to cook as close as possible to the real thing. And, after much experimenting, I’ve finally got the perfect thin crust pizza dough that will cook to perfection in any convection oven.
For this recipe you will need:
- A stand mixer
- A rolling pin
- A large baking tray
- Parchment paper
Ingredients
Nutrition
- Daily Value*
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Total Fat: 3.8g5.7%
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Total Carbohydrates: 19.4g7.7%
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Total Protein: 3.1g3.1%
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Cholesterol: 0mg0%
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Sodium: 291.3mg12.7%
Directions
In your stand mixer bowl, combine your yeast, sugar, and warm water. Let it sit for 20 minutes for the yeast to activate. The mixture will look foamy when ready.
Add your flour, 2 tbsps of olive oil, and salt. Using the dough hook attachment on your stand mixer, blend everything together on the 2nd lowest speed setting until all the dough is combined.
Gently press a sheet of cling film right on top of the dough ball in your mixing bowl.
Let the dough sit at room temperature, covered, for at least an hour or until the dough has doubled in size.
Preheat your oven to 500°F. Cut the proofed dough into two halves and roll into pizzas with about a 10" diameter. Cover with your desired toppings, leaving about half an inch around the edge for crust.
Brush the crusts with your remaining olive oil (use more than the 2 Tbsps if needed). Bake the pizza, one at a time, in the oven for 8-10 minutes. Let the pizzas cool for 5 minutes before cutting and enjoy!
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