Recipe: Thin Crisp Crust Pizza

Thin Crisp Crust Pizza

This crust is cracker thin and should not rise at all before baking. Be sure to remember to preheat the oven before you start to roll the dough.

3 cups unbleached all purpose white flour
3 gently rounded tablespoons Lora Brody's Dough Relaxer
1-1/2 teaspoon salt
2 teaspoons active dry yeast
3 tablespoons olive oil
8 ounces warm water (plus additional water if necessary to make a smooth, pliable ball after the first few minutes of kneading)

Bread Machine method: Place all the ingredients in a bread machine programmed for MANUAL or DOUGH cycle. Check the dough after the first few minutes of kneading, adding additional water or flour to make a smooth, soft, supple ball.

Food Processor and Stand Mixer method: Dissolve the yeast in the warm water. Place all the other ingredients in the work bowl of the food processor fitted with the plastic blade, or the stand mixer fitted with a dough hook. Process or mix on lowest speed, just to combine the dry ingredients, then, with the machine running, slowly pour in the water. In the processor, process until a smooth, pliable ball of dough forms—adding more water or flour if necessary, then process for 60 more seconds; in the mixer, knead for 5-7 minutes until the dough is smooth and supple and no longer sticks to the bottom of the bowl, adding more water or flour if necessary. Then transfer to a zip lock bag or oiled bowl covered with plastic wrap to rise for 30 minutes at room temperature, or in the refrigerator for at least 4 hours or as long as overnight.

To complete: Divide the dough in half and roll each half as thin as possible on a smooth cool, unfloured surface. Transfer the dough to a 16—18" round pizza pan. Top with a thin layer of your favorite sauce and bake in a preheated 450 degrees oven until the edges are crispand the sauce is bubbling (about 15 minutes). Makes 2 large pizzas. Options: For thick crust pizza: Roll the entire amount of dough out to fit into a 17" x 11" jelly roll pan that has been lightly oiled and dusted with corn meal. Top with sauce, leaving a generous border unsauced. Allow to rise in a warm place for 30 minutes and then bake in a preheated 400 degrees oven for 25-30 minutes or until the crust is browned and the topping bubbles.

For calzones:

4 cups filling of your choice
2 cups grated cheese
olive oil

Preheat the oven to 425 degrees, with the rack in the center position. Divide the dough into 8 even pieces and roll them into balls. Rest for 5 minutes. Roll out each piece of dough into a 5 inch circle. Distribute the filling evenly over the circles and finally top the filling with 1/4 cup of the grated cheese. Brush the rim of the dough with water and fold the calzone in half to look like half moons. Twist the edges together, or press them with the tines of a fork, so the filling does not spill out during the baking process. Brush olive oil over the surface of the calzone and with a sharp knife or scissors, cut a slit in the top of each calzone. Bake the calzones for 10 minutes, then reduce the oven temperature to 350 degrees and and bake an additional 15 minutes or until the tops are golden brown.