Dear Domino’s Pizza:
We have had a good run but the time has come to cut the ties and move on. You are no good for me. In the last two years, eating you once or twice a week packed on a good six pounds. I have found a new thin crust homemade recipe. It is easy, affordable and delicious. These are all the things that you are not. Please do not try and win me back with your $15.00 off preferred customer coupons. They won’t work this time.
Home-made thin crust pizza (adapted from the kitchn)
Makes 2 big pizzas or 4 individual sized pizzas
- 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)
- 1 cup unbleached all-purpose flour
- 1 cup unbleached whole wheat flour
- 1/2 tsp salt
- 2 gloves garlic, minced
- 1 sprig rosemary, finely chopped
- Pizza sauce
- Toppings of your choice
Making the Dough:
Pre-heat your oven to 500 degree about 30 minutes to 1 hour before baking.
In a small bowl or measuring cup combine warm water and yeast. Whisk the mixture and set it aside for a few minutes to allow the yeast to dissolve.
In a separate large mixing bowl combine the flour, salt and fresh herbs. Use your hand or a whisk to combine. Make a well in the center of the flour and pour in the water-yeast mixture. Use your fingers or a wooden spoon to combine everything together.
When it comes together into a cohesive ball, turn it out onto the counter along with any extra flour in the bowl that hasn’t yet gotten worked in. Knead the dough until all the flour is incorporated and the dough is smooth and elastic to the touch–about five minutes.
The dough should still feel moist and slightly tacky. If it’s sticking to your hands and counter, work in more flour one tablespoon at a time until it’s smooth and silky.
Shaping the Dough:
Spray pizza pans with cooking oil. On the counter work one piece of the dough in your hands and form it into a large disk. Working from the middle of the dough outwards, use the heel of your hand to gently press the dough outward until it’s about 1/4 of an inch thick or less. You can also use a rolling pin for this part. Gently transfer the dough to the pizza pan and work it out to the edges of the pan. Repeat with the second crust, or stick the second ball of dough in the freezer for another day.
Topping and Baking the Dough:
Spoon a few tablespoons of sauce into the center of each pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings except the cheese.
Bake for about 5 minutes and then rotate the pizza 180-degrees to ensure your pizza bakes evenly. Bake for another 3 minutes and then sprinkle the cheese over the top. Bake for another 2-3 minutes until the edges are golden brown and crispy.
Remove your pizza from oven and let it cool for 5 minutes and serve.