By Chef Selwyn Richards
This thin crust recipe can serve four.
1 cup of warm water
1/2 package of active, dry yeast (about 1 and 1/8 teaspoons)
1 and 1/2 teaspoons of granulated sugar
1/2 teaspoon of salt
3 tablespoons of extra virgin olive oil
3 cups of bread flour
Blended pizza cheese (Mozzarella and/or Provolone)
Note: This dough does not have to rise.
1. In a large bowl, combine the warm water with the yeast, sugar, oil and salt.
2. Mix until the yeast dissolves.
3. Using a wooden spoon, mix in the flour, 1/2 cup at a time.
4. Once it’s all mixed together, knead it on a floured counter, until it feels elastic.
5. Divide into 4 parts, roll each into a ball and let it rest for 10 minutes.
6. Assemble the toppings.
7. You can use a jar of prepared pizza sauce or make a simple sauce yourself, by combining a 15-ounce can of tomato sauce with 1 and 1/2 tablespoons of extra virgin olive oil and 1 tablespoon of Italian seasoning.
8. Preheat the oven to 425 degrees.
9. A pizza stone will deliver a crispy crust, whether thick or thin. Otherwise a baking sheet will do.
10. Shape each individual dough ball into a round crust about 1/8 of an inch thick.
11. Add the sauce and a few toppings (not too many) and sprinkle on pizza cheese.
12. Bake at 425 degrees, for 11 to 17 minutes, turning once or twice, after 10 minutes, if needed.
Selwyn Richards is an award-winning master chef. He is also the President and Executive Chef at The Art of Catering Inc. and is the author of “The Art of Cooking: Soul of The Caribbean”. Chef Selwyn can be reached at: firstname.lastname@example.org or by phone — (905) 619-1059.