Thin Crust Artisan Pizza

RECIPE
Thin Crust Artisan Pizza

Ready in 2.5 hours

Serves 8 slices

272 calories per slice

Dough Ingredients

• 3 tablespoons olive oil
• ¾ cup water
• 1 ½ cups bread flour (8 ¼ oz)
• 2 ¼ instant or rapid-rise yeast
• 1 teaspoon sugar
• ¾ teaspoon salt

Topping Ingredients

• 1 (28 oz) can diced tomatoes (drained)
• 1 tablespoon olive oil
• 2 garlic cloves (minced)
• 1 teaspoon dried oregano
• ¼ teaspoon salt
• 8 oz (2 cups) shredded mozzarella
• ¼ cup parmesan (freshly grated)
• ⅓ cup crumbled feta
• Dried Red Pepper Flakes (optional)

Preparation

1. For the dough. Coat rimmed baking sheet with 2 tablespoons of olive oil. Combine water and remaining oil in a measuring cup. Using a stand mixer with a dough hook, mix together dry ingredients on low until combined. Slowly add water mixture while mixer is running for 1 minute. Increase speed to medium low and mix for 10 minutes.
2. Transfer dough onto baking sheet and coat it in the oil. Stretch dough to a 10 by 6 inch rectangle, cover loosely with plastic wrap, and let rise in a warm place until doubled in size. (60-90 minutes)
3. After first rise, stretch dough to the corners of the pan, recover with plastic wrap, and let rise in a warm place for another 45 minutes.
4. For the topping.  Combine tomatoes, oil, garlic, oregano, and salt in a bowl. Combine mozzarella and parmesan in a separate bowl. Sprinkle cheese mixture on top of dough leaving a ⅕ inch border around edges. Top with tomato mixture, and feta cheese. Bake for 15 minutes at 500 degrees.
5. Slide off the baking sheet and allow the pizza to cool on a wire rack. Sprinkle red pepper flakes on top if desired.

Tip

If the dough springs back when you try to press it into the corner, let it sit covered for 10 minutes before trying again.