Speedy Thin Crust Pizza has become my go-to pizza recipe not only because I can have it on the table in a little over an hour, but because it’s REALLY good. It’s a very thin pizza with a nice chew.
Pizza in a little over an hour, you question? That’s right!!! This is my variation of America’s Test Kitchen’s 1-Hour Pizza. (I’ve made this pizza many times and could never make in in 60 minutes – more like 70 minutes.) Of course, the first time or two you make it, it will take longer.
SPEEDY THIN CRUST PIZZA – makes 2 pizzas
- 6.25 oz (1-1/3 cup) bread flour
- 2.75 oz (1/2 cup) semolina flour
- 2 tsp dry yeast
- 2 tsp sugar
- 5 oz (1/2 cup + 2 T) warm water (about 110º F)
- 1-5/8 oz (1/4 cup) beer (I like a pale beer)
- 1/2 oz (2 tsp) white distilled vinegar
- 1½ tsp olive oil
- 1 tsp salt
- toppings of your choice
Preheat oven to 500º Fahrenheit. Place the oven rack with a pizza stone or steel 4″ from the top heat source. It will take at least 30 minutes to bring the oven up to temperature, so I turn on my oven when I begin making the dough.
If you have a scale (which I highly recommend), place the workbowl of your food processor with the steel blade in place on top. Turn the scale on if it’s battery operated so you start at ‘0’. Weigh the bread flour, semolina flour, water, beer, and vinegar. Add in the yeast, sugar, and olive oil. Set the workbowl on the processor base and run the machine for 10 seconds. Let mixture set in place for 10 minutes. Add in the salt and process for 30 seconds. Empty dough onto a floured counter and fold the dough onto itself a few times to bring the dough together. Divide the ball in half and place each one on a piece of oiled (I use olive oil) parchment paper approximately 12″ wide. DO NOT USE WAXED PAPER – IT’S TOO THIN!!!Rub the tops of the dough with a little more oil then top each with another piece of same-sized parchment. Press down with your hands to smoosh the dough into a square to get it started. With a rolling pin roll both dough balls to about 13″ x 10″ using short strokes, working from the center outward. (I find it easier to keep the parchment from sliding on my counter if I place it on a dry tea towel.) Let set 30 minutes. Use this time to get your toppings ready.
After 30 minutes, place one of the parchment covered pizzas upside down on a dry pizza peel or rimless cookie sheet. (The reason you flip the pizza upside down is that it’s easier to peel away the oiled parchment.) Carefully peel away and discard the top parchment (which used to be the bottom parchment). Top pizzas with your choice of sauce and toppings. Slide the pizza with bottom parchment onto the preheated stone or steel. Bake for 4 minutes. Rotate the pizza 180º, then remove and discard the parchment by securing it in place with a spatula with one hand and pulling out the parchment with the other. (The parchment won’t burn your fingers, so you don’t need to use an oven mitt as long as you don’t touch anything else.) Let bake another couple of minutes, until it’s browned to your liking. Remove from oven, let set a minute or two, then slice it up and serve. (This is not the same pizza I placed in the oven in the above pictures.)
NOTE: If you want to sprinkle top with basil, do this after it’s baked – otherwise, the basil will burn.