Thin and Crunchy Pizza Recipe
Makes 2 Medium Pizzas (Spicy)
Equipment
Ingredients
Ingredients
Flour
250 g
Water
160 ml
Instant Yeast
0.5 tsp
Salt
1 tsp
Olive oil
1 tbsp
Passata
200 g
Tomato Purée
1 tbsp
Garlic
1 pcs
Chili flakes
2 tsp
Oregano
0.5 tsp
Sugar
0.5 tsp
Salt
0.5 tsp
Olive oil
1 tbsp
Black pepper
1 tsp
Mozzarella
150 g
Instructions
Make the Dough
Mix the flour , yeast and salt together Add lukewarm water and olive oil and mix until a dough forms. Knead for 8–10 minutes, until smooth and elastic. It should look: like a smooth, slightly springy ball. Cover and leave somewhere warm for 1–1½ hours, until roughly doubled in size.
Make the Tomato Sauce
Put the passata, tomato purée, garlic, chilli flakes, oregano, sugar, salt, olive oil and black pepper into a saucepan. Simmer gently for 10–15 minutes, stirring occasionally. You want the sauce to become quite thick, rather than watery. This is especially important for a crunchy thin pizza.
Heat the Oven
Set your oven to its highest temperature. If you’re using a heavy baking tray or pizza stone, put it in the oven while it heats. Give it at least 30 minutes to become very hot. The original recipe recommends maximum heat with the convection/fan setting off for its thin crispy base.
Roll out the dough
Divide the dough into two pieces. Roll each one very thinly — around 2–3 mm. Don’t make a thick crust around the edge. It should look: almost like a large thin sheet of dough rather than a bread-like pizza base.
Add the Sauce
Spread a thin layer of spicy tomato sauce over the dough. Leave a small border around the edge. Don’t drown the dough in sauce — too much moisture will make your base softer.
Add the Mozzarella
Scatter over 75–100 g mozzarella per pizza. Keep it fairly light so the tomato and chilli remain the main flavours. Add extra chilli flakes or fresh chilli if you want it hotter.
Bake
Transfer the pizza onto your hot tray/stone. Bake for approximately 6–10 minutes, depending on your oven temperature. You want: * deeply browned/crisp edges * bubbling mozzarella * a firm centre * a crunchy underside If it’s cooked but not crunchy enough, give it another 1–2 minutes.
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