Sunday, May 01, 2005

Basil and Three-Cheese Thin-Crust Pizza

Basil and Three-Cheese Thin-Crust Pizza (Adapted from CL)

For the dough

1 teaspoon honey
1 1/2 teaspoons active dry yeast
1/2 cup warm water
1 1/4 cups all-purpose flour, divided
1/4 teaspoon salt
2 tablespoons stone-ground yellow cornmeal
1 1/2 teaspoons olive oil

To top the pizza

Full recipe for Spicy Pizza Sauce
3 ounces shredded part-skim mozzarella cheese
1/2 cup ricotta
3 tablespoons fresh grated Parmesan cheese
3 tablespoons thinly sliced fresh basil

To make the dough

In a large bowl, dissolve honey and yeast with 1/2 cup warm water - let sit 5 minutes. Add 1 cup flour and 1/4 teaspoon salt to yeast mixture. Using a wooden spoon, stir until a soft dough forms. Scoop dough out onto a lightly floured surface. Knead until smooth and elastic - add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands - it should feel tacky. Set dough in a bowl coated with cooking spray, turning to coat top. Cover and place in the refrigerator for about 1 hour.

Preheat oven to 500 - I use a pizza stone for our pizzas.

Stretch (or roll) dough into a 13" circle on a lightly floured surface. Move dough to a pizza peel scattered with cornmeal. Fold a small amount of the edge over itself to form a rim. Evenly brush oil over dough. Gently slide dough onto the pizza stone and cook for 5 minutes. Remove crust from the oven.

Pour the Spicy Pizza Sauce on the crust and spread an even layer over crust

In a small bowl, mix together mozzarella and ricotta. Sprinkle this mixture evenly over sauce. Top with Parmesan. Place back in the oven and bake until crust is golden and the cheese melts - about 10 minutes. Scatter the strips of fresh basil on top after you remove the pizza.

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