I love me some thin crust, Neapolitan style pizza. The thinner the better. And, for me, I like my toppings basic. I’m perfectly content with a good ‘ol margarita pizza. Tomato sauce, cheese and some basil. In this case, I added some toasted pine nuts to top it off.
I’ve got the secret to making perfect thin crust pizza – Wait for it, wait for it…
It’s a PASTA ROLLER! This is the perfect tool for rolling out your dough super thin! Plus, it makes cute ‘lil rectangular pizzas 😉 I used my handy dandy KitchenAid attachment (which I LOVE). You can also use a traditional hand-powered pasta roller.
To use your pizza roller, start with the rollers on the lowest setting (1). Let the dough pass through. You may need to fold the dough over and run it through on this setting a couple more times. This will hep work the dough and will eventually get you a more uniform shape.
Then roll the dough through the next setting (2). And there you have it, a perfect little dough base for your sauce and toppings.
- 3½ to 4 cups bread flour, plus more for rolling (Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
- 1 teaspoon sugar
- 1 envelope instant dry yeast
- 2 teaspoons kosher salt
- 1½ cups water, 110 degrees F
- 2 tablespoons olive oil, plus 2 teaspoons
- Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
For the sauce recipe, click here.
Preheat your oven to 500 degrees. Once hot, bake your pizza on a cookie sheet for 8-10 minutes until the edges are crisp and browned and cheese is melted.
- I paired this with a Durif from Purple Cow Vineyards. Similar to a Petite Sirah. A very deep purple, heavy red wine.
- Based on your toppings, there are numerous wine choices. Check out this article from Wine Folly and their suggestions.
- Of course, beer and pizza go together like Laverne and Shirley, so that’s always a great option as well!
- For a side dish, try this Arugula Salad with Red Wine Vinaigrette.