New York Style Thin Crust Pizza

  1. Preheat oven to 500 degrees F. If you have one, place a pizza stone on the bottom rack of the oven.
  2. Divide the dough in half and roll into a 12-inch circle, about 1/2-inch thick.
  3. Dust pizza peel or baking sheet with cornmeal.
  4. Place rolled out dough on peel.
  5. Brush pizza dough with 2 tablespoons olive oil.
  6. Spread 1 cup tomato sauce evenly over dough, leaving a 1/2-inch border along the edges.
  7. Sprinkle 1/4 cup basil leaves on top of sauce and then top with 1/2 cup Parmigiano-Reggiano.
  8. Finally, top with 1/2-pound mozzarella slices.
  9. Bake for about 8 to 10 minutes, or until cheese is bubbling and the edges are golden brown.
  10. Repeat with remaining ingredients to make 2 pizzas.
  11. 1 package active dry yeast
  12. 2 teaspoons sugar
  13. 1 cup warm water (110 degrees F)
  14. 1/4 cup lard or vegetable shortening
  15. 3 to 4 cups all-purpose flour
  16. 2 teaspoons salt
  17. Olive oil
  18. In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste.
  19. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook.
  20. Remove the dough from the bowl.
  21. Grease the bowl with olive oil and place the dough back in the bowl.
  22. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour.
  23. Turn the dough out onto a floured surface and divide dough in half.
  24. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes.
  25. The dough is ready to be shaped.
  26. Yield: dough for 2 (12-inch) pizzas

recipe basic pizza, cornmeal, extravirgin olive oil, your favorite, fresh basil, mozzarella

Taken from www.foodnetwork.com/recipes/emeril-lagasse/new-york-style-thin-crust-pizza-recipe.html (may not work)

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