We’ve experimented and shared a lot of things here in the last 3+ years. There’s more than 1,200 posts to scan through on all sorts of topics. We’ve shared killer tricks on how to perfectly poach eggs for large groups, how to roast different colors of beets without their colors running into each other and my secret for the best dried bean soup in town.
But tonight’s discovery may be the single best tip I’ve ever discovered. Just don’t let authentic Italian cooks take a look at it; they’ll laugh at me. For the rest of us mere mortals, this is life altering. It’s the perfect thin-crust pizza at home.
I’ve been working on pizza for a few years. We’ve shared:
- More tips
- Our basic dough recipe
- The basics
- A trick to make desert with leftover pizza dough
- Detailed instructions on how to make calzone that isn’t soggy (this is our most visited article on our site)
Pizza isn’t new around this house. But tonight’s discovery has changed my relationship with pizza forever.
- 10 ounces flour (00 pizza flour really is best for texture)
- 6 ounces water (warm, almost hot to touch)
- 2 teaspoons of ume boshi vinegar (or 0.2 ounces salt)
- 0.1 ounces of dry yeast
- 1 tablespoon olive oil.
You’ll notice that the pizza is cooked in strips. This is not optional and it’s a hint of the discovery to come.
- Place a rack at top of oven, turn oven on to bake at 550 degrees.
- Pour water and yeast into a food processor with a plastic dough blade inserted (you can also knead by hand). Allow it to rest until yeast is dissolved, pulse quickly.
- Add other ingredients, knead until the mixture is soft like bubble gum.
- Dust your hands and a clean bowl with a small bit of flour. Form the dough into a ball and transfer dough into the bowl, rotating until the outsides of the dough ball has a light dusting of flour.
- Cover with a clean cloth and allow to raise in a warm place for 15-30 minutes (it should be doubled in size).
So far, nothing really exciting, right? Now here comes the twist:
- Cut the dough in 4 equal pieces, and form into small rectangles on a lightly floured surface. The rectangles will be 4-5 inches by 2-3 inches.
- Roll out the rectangles into long strips using a pasta maker. Roll until you reach desired thickness – I took this crust to a uniform 2 mm thickness.
- Place on a large cookie sheet.
- Cover with toppings, making sure cheese is applied in large chunks and not grated.
- Place in oven for 12-15 minutes.
- Remove quickly and let cool on baking racks.
I’ve learned this works even better if done in batches and you don’t allow the pizza strips to touch each other.
This is the absolute best homemade pizza we’ve had by MILES. It’s extremely crisp on the outside before giving way to a chewy and elastic core. Try it and you’ll be converted! And help us share the news – this is just too good to keep to yourself!
What are your pizza tricks?