Thin Crust Pizza Dough and 2 Neapolitan Sauce Recipes

From The Pizza and Pasta Forum
Bean shares the following:

Thin Crust Pizza Dough and 2 Neapolitan Sauce Recipes

If you like pizzeria pizza, then these are the recipes for you! I was very impressed with the turn out. I did the dough in my bread machine and it turned out perfect. I cut the dough in half & let it rest covered for 10 minutes. Then I rolled out the dough (which I never do) because I wanted to get it stretched and I didn’t even pre-bake it (no need to). I baked them on my pizza stone adding a few minutes to the time.

I did make a few minor changes (less salt in all the recipes).

YUMMY!

Bill’s Thin Crust

1 c - Water
1 1/8 tsp - Sugar
2 tsp - Salt (not kosher salt) (1 t.)
1 1/2 T - Olive Oil
3 c - Hi-Gluten Flour(I used bread flour)
3/4 tsp - Instant Dry Yeast (Fleishman’s ADY)

Variables changed:
Went back to normal salt for this crust. Forgot to use vegetable oil (called for in my encyclopizza recipe) and used olive oil instead. Omitted dough relaxer.

Dough was mixed in the bread machine and came out very dry but medium hard. Immediately spread flour lightly on the counter and rolled the dough with a roller until it was very thin (about 3/16 inch). Dough ball made a larger blank than I could prepare on my peel, so I trimmed it with a knife to a 12 inch round. Folded the crust over and coated the bottom with corn meal then flipped and coated the other side, slid it onto peel.

Topped with extra Neapolitan sauce and mozz/provy blend – sauced almost completely to the crust edge leaving only about 1/8 inch. Topped with lots of sliced pepperoni. Baked for 8 minutes at 480 degrees (used stone).

Pizza was best yet thin! Big hit with everyone. Crust rose in the oven to about 3/8 inch. Bottom was crispy top was slightly chewy. The combined texture worked well and pizza was not too hard that it hurt to eat it. Great flavor of the toppings really came through. Dad was pleased and said he could eat the whole thing.
This crust worked well. Next time I’d like to see what difference vegetable oil makes.


Bill’s Neapolitan Sauce

1 large can Furmano’s tomato puree (28 oz.)
1 T Sugar (1/2 T.)
1 1/2 t Salt (3/4 t.)
1 t Basil
1 t Oregano
3/4 t Black pepper
3/4 t Garlic Powder
1 1/2 T Olive Oil
1/2 t Dried Minced Onions

In a small saucepan, heat tomato puree over medium heat. After 5 minutes, the puree should darken. Add other ingredients and reduce heat to low. Simmer and stir for 5-10 minutes. Makes sauce for 2 12 inch pizzas or one large pan pizza.


Neapolitan Pizza Sauce

14 ounces roma tomatoes, drained and run through a food mill

1 tablespoon olive oil

1 teaspoon salt (3/4 t.)

1 teaspoon dry oregano

1/4 teaspoon crushed hot red peppers

Combine all ingredients. Stir well. Cover and refrigerate overnight.




Thank you so very much, Bean.

You are a great resource.

Pizza on your planet,

albert

Remember: to cook pizza you need to have the right equipment.

To make great pizza, you really need to purchase a pizza stone. I recommend a very high quality stone.
You can find one below: