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Italian thin-crust pizza
Italian thin-crust pizza
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Savor the thin, crispy gourmet pizza with authentic Italian flavors.
Ingredients:
  • Olive oil, for greasing
  • Plain flour, for dusting
  • 1 quantity Basic Pizza Sauce (see related recipe)
  • 225g (1 1/2 cups) plain flour
  • 1 tsp (1/2 x 7g sachet) dried yeast
  • 1.20 gm salt
  • 185mls (3/4 cup) lukewarm water
  • 9.20 gm olive oil
  • 120g semi-dried tomatoes
  • 8 long thin slices prosciutto
  • 250g bocconcini, cut into 1cm-thick slices
  • 165.00 ml fresh basil leaves
  • 18.20 gm extra virgin olive oil
  • Salt & ground black pepper, to taste
Instructions:
  • Grease two 27.5cm round pizza trays with olive oil and lightly dust with flour.
  • Prepare the pizza dough by combining plain flour, yeast, and salt in a large bowl. Create a well in the center and pour in lukewarm water and olive oil. Using a wooden spoon, stir the ingredients until well combined, then use your hands to form a soft, slightly sticky dough in the bowl.
  • Transfer the dough onto a lightly floured surface and knead for 3 minutes, or until almost smooth. Use the heel of your hand to push the dough away and fold it back towards you. Turn the dough 90 degrees and repeat. Grease a large bowl with olive oil. Place the dough in the bowl, coating the surface with olive oil to prevent drying out. Cover the bowl with plastic wrap or a clean, damp tea towel, followed by a dry tea towel. Let the dough rise in a warm, draught-free place until doubled in size, about 1 hour.
  • While the dough rises, make the Basic Pizza Sauce and save half as instructed.
  • Preheat the oven to 230°C with one shelf on the lowest position and another shelf two positions higher.
  • Split the dough into 2 equal parts. Place one portion on a lightly floured surface and cover it with a clean, damp tea towel.
  • Roll out the other portion on a lightly floured surface to create a 2mm-thick rectangle. Place it on one of the prepared baking trays, prick it all over with a fork, and spread half of the pizza sauce on top. Repeat the process with the remaining dough and pizza sauce. Cover the pizzas with non-stick baking paper and let them rest in a warm place for 10 minutes until they slightly rise.
  • After baking in the preheated oven for 6 minutes, swap the trays around and bake for another 6 minutes. Top with tomatoes, prosciutto, and bocconcini, then bake for 2 more minutes until the bocconcini melts. Sprinkle with basil, drizzle with oil, and season with salt and pepper. Slide onto a board using an egg slide, cut into portions, and serve immediately.

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