I have never had much luck making pizza dough. Always too bread-y or too cracker-y. For that reason I usually buy from a pizzeria but tonight I am giving it another shot. Do I trust Jamie Oliver? http://www.foodnetwork... Anyone have a better concept/recipe? I want fairly thin with some chew. (Motorino in NYC being my most recent/immediate exemplar.) Many thanks.
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But here's mine adjusted for One pizza crust. And uses 'mini prep' food processor.
1 cup king Arthur bread flour.
1 tsp salt
1/2 tsp sugar
1/2 tsp yeast
1 tablespoon olive oil.
1/3 cup warm water.
In the mini prep, mix the dry and the oil. Pulse. Add a bit of the water and keep the machine running drizzling in more water (sometimes more than the 1/3 cup ammout) until it forms a ball.
remove and put in oiled plastic wrap and let it rest at least 3 hours. overnight in the 'fridge is much better.
Roll it out, stretch it. Dust it with flour while working.
This makes a very thin dough that's bubbly. I pre-bake mine without topping on a stone 3 mins and then decorate it to make it easy to place back on the stone without losing shape.