thin crust pizza

Written By Frank Zocco

Scaled for 4 Dough Balls (14”)

  • Bread Flour – 820 g

  • Water – 558 g

  • Salt – 25g

  • Instant  yeast ½ tsp

Method

  1. Mix

    • Add flour, yeast, and ~90% of the water to the mixing bowl. Mix until shaggy.

    • Add salt dissolved in the remaining water and mix until combined.

  2. Knead

    • Mix or hand-knead until dough is smooth and elastic (~7–10 minutes).

  3. Bulk Ferment

    • Lightly oil a container, place dough inside, cover, and let rest at room temp for 1-2 hrs (until doubled in size. Varies on temp)

  4. Cold Fermentation

    • Divide into 310 g balls, place in oiled dough trays or containers, cover, and refrigerate for 24–72 hours. Longer = more flavor.

  5. Bake

    • Remove dough from fridge 2–3 hours before baking.

    • Preheat oven with pizza steel/stone to 550°F (or as hot as possible) for at least 45 minutes.

    • Stretch dough thin but not cracker thin, top lightly with NO BAKE PIZZA SAUCE (SEE RECIPE) season slightly with oregano. Top with FRESHLY GRATED CHEESE, and bake until dark brown with some char 6–8 minutes in home oven

Frank Zocco
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no bake pizza sauce