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Perfect Pizza - Chicago Thin Style
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Ingredients
2 Tsp Dry yeast 2 Tsp Hawaiian sea salt 2 Tsp Honey 1 Cup 2% milk 1/2 Cup Hot water 5 Cups Flour Corn Meal (for dusting counter and baking stone) Spray bottle filled with room temperature water Instructions Prepare your sauce first so it will have time to marry the flavors while you prepare the crust. Make sure your oven is preheating before you start making the dough. Click here for instructions. 1. Place the yeast, Hawaiian sea salt, and honey into a mixing bowl that fits a mixer fitted with a dough hook. 2. Mix the cold milk with hot water to make a warm mixture then add to the mixing bowl. Stir to combine. 3. Add the flour and begin mixing on low speed with the dough hook. Spray as much water as needed to get the dough to incorporate into a ball. Knead for 5 minutes. 4. Cover the mixing bowl with a pastry towel and let the dough rest for 5 minutes. 5. Divide the dough into balls and flatten into disks. (Divide the dough into 1/3rds for large family size pizzas. Divide Into 12 pieces for 9" pizzas or into 20 pieces for 5" inch pizzas.) 6. Roll each disk into a circle on a floured board or an impeccably clean counter. Roll it as far as it will easily go then set it aside and begin rolling the next disk. 7. Repeat the rolling cycle 3 times. Setting each one aside when the dough reaches it's maximum stretch to allow it to rest as you work the next piece of dough. The dough will get progressively thinner on each pass. 8. After rolling the dough for the 3rd time it should be fairly thin but holding it's shape. 9. Moderately dust the counter with corn meal and gently place the dough on it. (Dock the dough if desired.) 10. Move on to Assemble the Cheese & Toppings. |
Mom says...This recipe makes 3 large pizza or 20 mini pizzas.
Hawaiian sea salt adds a delicate flavor to a very simple dough. Regular table salt will work but once you try the Hawaiian salt you will never so back to table salt in this recipe. Our family prefers the flavor and texture of unproofed but briefly rested dough. If you try to roll a single crust without giving the dough time to relax as it takes shape the crust wil not be as thin and will tend to break while shaping. If the dough is a little stubborn, lightly spray the board with water so the dough will have something to grab onto as it stretches. Docking the dough (poking holes with a fork or dough docker) will help eliminate air bubbles and allow the crust to remain flat as it bakes. |