Name: Crispy and Thin Pizzas
Prep time: 120 min
Cook time: 3 min
Ingredients: 25 gram Yeast ((Or half a packet of dry yeast)); 18 gram Coarse salt; 56 gram Oil; 200 gram Water (Lukewarm); 600 gram Flour (Durum, Tipo 00, Wheat flour or Pizza flour); 150 gram Passata (Can be substituted with chopped tomatoes); 0 Spices (Salt, pepper, and onion powder); 8 loaves Bacon (Cut from Iberico Pork Shoulder); 6 loaves Parma Ham; 2 pcs. Mozzarella Chees (Fresh); 0 Parmesan (To taste); 0 Grated cheese (To taste); 0 Pesto (Green)

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Recipe for crispy and thin pizzas

The key to a delicious, thin, and crispy pizza is the crust and limited toppings.

Additionally, high heat helps the pizza achieve perfection.

We use a Baking Steel to achieve perfect results.

Servings: 4 stk.

Crispy and Thin Pizzas

Author: Per Asmussen

Keyword: Dinner, Italy, Pizza

Prep Time: 2

Cook Time: 3

Metric - US Customary

Ingredients

25 gram Yeast (Or half a packet of dry yeast)
18 gram Coarse salt
56 gram Oil
200 gram Water Lukewarm
600 gram Flour Durum, Tipo 00, Wheat flour or Pizza flour
150 gram Passata Can be substituted with chopped tomatoes
Spices Salt, pepper, and onion powder
8 loaves Bacon Cut from Iberico Pork Shoulder
6 loaves Parma Ham
2 pcs. Mozzarella Chees Fresh
Parmesan To taste
Grated cheese To taste
Pesto Green

Instructions

Pizza Dough
Mix lukewarm water, yeast, salt, and oil in a bowl and stir until the yeast is dissolved. Gradually mix in the flour until the dough is smooth and elastic. Let the dough rest for at least 2 hours at room temperature under a shower cap. Turn the dough out onto a floured surface and divide it into 4 pieces without punching down the dough. Roll the dough as thinly as possible, if needed, take the dough in your hand and work it on the back of your hand, so the dough stretches itself thin.
Tomato Sauce
We always use passata (pureed ripe tomatoes without seeds and skin) instead of chopped tomatoes. Since the sauce heats in the oven, we just add salt, pepper, and onion powder (to taste) to the sauce and it's ready.
The Toppings
We use homemade green pesto, but otherwise, find a good pesto at the supermarket; it’s worth spending a bit extra on it. The buffalo mozzarella should be sliced thinly, and get a grater ready for the parmesan. We make 2 different pizzas here, both baked for 3 minutes on a baking steel at 275 degrees Celsius (527 degrees Fahrenheit) convection.
Parma Ham Pizza
This recipe is for 2 parma ham pizzas. Roll the dough thinly and spread a thin layer of tomato sauce and pesto on the dough. Then sprinkle grated mozzarella on top and place 3 slices of parma ham over it. Place a couple of thin slices of buffalo mozzarella on top and then grate some parmesan over it. Bake for 3 minutes and serve immediately.
Bacon Pizza
This recipe is for 2 bacon pizzas. Roll the dough thinly and spread a thin layer of tomato sauce and pesto on the dough. Then sprinkle grated mozzarella on top and place 4 pieces of bacon (cut from Iberico pork shoulder) over it. Place a couple of thin slices of buffalo mozzarella on top and then grate some parmesan over it. Bake for 3 minutes and serve immediately.