Note: Ginger found this pizza crust recipe on line. I usually use a pizza stone and it creates a crust that is truly thin and crispy as a cracker. I made it at Emily's on an airflow pizza pan and it came out like a perfect pizza that I had in Italy. This recipe is for one pizza and can be multiplied by the number you want.
Ingredients:
5 Tbs warm water 1 package yeast 1 Tbs olive oil 3/4 cup all purpose flour 3 Tbs rice flour 2 tsp chopped fresh rosemary 1/2 tsp salt
Directions:
Heat oven to 475 degrees
Dissolve yeast in warm water in a mixing bowl. Add remaining ingredients and sir until the dough forms and pulls away from the edge of the bowl. Place dough on a lightly floured surface and knead slightly.
Allow to rise until double. A tip here: Heat about 1 inch of water in a saucepan until it begins to steam (not boil). Remove from heat. Place a mixing boil on top of the pan, coat the bowl with cooking spray, put dough in the bowl and cover. The dough will rise quickly in about 1/2 hour. Be careful not to make it too hot, as it may dry the crust out.
Punch dough down, then roll out on lightly floured pastry cloth until thin and about 12 inches across. Place on pizza stone, or pizza pan, and cook 3-5 minutes until lightly brown. Be care, it will burn quickly.
Remove the dough from the oven and top. Return the pizza to the oven 5-7 minutes until the cheese is melted and the toppings are cooked.
I do two kinds of pizza, mushroom and Italian meat.
For the mushroom pizza, thinly slice 3-4 types of fresh mushrooms to make about 6-8 cups. Chop 1/2 onion. Saute onion in 2 Tbs olive oil until soft. Add mushrooms and cook until the liquid is evaporated and the mushrooms are browned. You can add a couple of drops of truffle oil and a bit of wine during the cooking, but do not overdue the truffle oil.
Top the cooked crust with pesto sauce, mozzarella cheese, and mushrooms.
For the meat pizza buy whole salami and pepperoni and slice thinly. Top the cooked crust with tomato pizza sauce, mozzarella, & meat.