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Economy
In reply to the discussion: STOCK MARKET WATCH -- Monday, 23 July 2012 [View all]xchrom
(108,903 posts)61. try this:
http://www.thekitchn.com/weekend-cooking-homemade-thinc-45499
The key to a really good pizza is, of course, the crust. We make pizza at our house at least once a week, so you can be sure this recipe comes to you after years of very meticulous and scientific kitchen testing! We think we've got it just about the way we like it.
Plus, the fact that it comes together in a few minutes and doesn't need time to rise means that we can throw it together any night of the week! Thoughts on pizza-making below, as well recipes for dough, sauce, and topping inspiration!
This crust has a bit of crunch, but it's pliable enough to fold in half if required. The mild wheat flavor is a nice backdrop to whatever toppings you want to layer on top.
Since we're keeping the crust on the thinner side, this dough doesn't actually require time to rise. You roll it out after kneading it briefly and let it rest on the counter while you prepare the toppings. When it goes in the oven, the heat gives the bread a quick burst of rising so it will still have some chew when you bite into it.
For extra depth of flavor or if you're planning ahead for meals, you can refrigerate the dough overnight or up to 48 hours. This gives the dough a slightly sweet flavor and a more crackling crust. Once you've finished kneading, divide the dough in two and store it in separate containers or zipper bags. When you're ready to make your pizza, take the dough out of the fridge and let it warm up a bit while you prepare the toppings--ten minutes or so should do it.
Home-made Thin Crust Pizza
Makes 2 pizzas
For the dough:
3/4 cups (6 ounces) of water
1/2 teaspoon of active-dry yeast (if using instant yeast, you don't need to dissolve it during the first step)
2 cups (10 ounces) unbleached all-purpose flour
1/2 tsp salt
The key to a really good pizza is, of course, the crust. We make pizza at our house at least once a week, so you can be sure this recipe comes to you after years of very meticulous and scientific kitchen testing! We think we've got it just about the way we like it.
Plus, the fact that it comes together in a few minutes and doesn't need time to rise means that we can throw it together any night of the week! Thoughts on pizza-making below, as well recipes for dough, sauce, and topping inspiration!
This crust has a bit of crunch, but it's pliable enough to fold in half if required. The mild wheat flavor is a nice backdrop to whatever toppings you want to layer on top.
Since we're keeping the crust on the thinner side, this dough doesn't actually require time to rise. You roll it out after kneading it briefly and let it rest on the counter while you prepare the toppings. When it goes in the oven, the heat gives the bread a quick burst of rising so it will still have some chew when you bite into it.
For extra depth of flavor or if you're planning ahead for meals, you can refrigerate the dough overnight or up to 48 hours. This gives the dough a slightly sweet flavor and a more crackling crust. Once you've finished kneading, divide the dough in two and store it in separate containers or zipper bags. When you're ready to make your pizza, take the dough out of the fridge and let it warm up a bit while you prepare the toppings--ten minutes or so should do it.
Home-made Thin Crust Pizza
Makes 2 pizzas
For the dough:
3/4 cups (6 ounces) of water
1/2 teaspoon of active-dry yeast (if using instant yeast, you don't need to dissolve it during the first step)
2 cups (10 ounces) unbleached all-purpose flour
1/2 tsp salt
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