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Paper thin pizza

Paper thin pizza

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Ari Somers

Ari Somers

Community member

"One day, my husband and I went to a fancy Italian restaurant and ordered a meatball pizza. They brought us the thinnest, most delightful pizza we had ever eaten. One of us could have eaten the whole thing, but we shared it. After a few days, I decided to try to replicate it. This is the result, and I can honestly say it may be even better than the restaurant pizza! You can vary the toppings; just keep in mind that it’s a very thin pizza. Never overload it."
Difficulty
Easy 👌
Preparation
20 min
Baking
6 min
Resting
80 min

Ingredients

2Servings
1 cups
flour
¾ tsp
active dry yeast
¼ tsp
sugar
¼ tsp
salt
½ oz
olive oil
cup
water (lukewarm)
½ cup
tomato purée (passata)
½ tbsp
olive oil
1 cloves
garlic (grated)
cup
Parmesan cheese (grated)
tsp
pepper
¼ tsp
salt
cup
mozzarella cheese
2 leaves
basil

Utensils

2 forks, bowl, pastry cutter, pizza stone, parchment paper, rolling pin, 2 pizza paddles

  • Step 1/ 9

    • 1 cups flour
    • ¾ tsp active dry yeast
    • ¼ tsp active dry yeast
    • ¼ tsp salt
    • ½ oz olive oil
    • cup water (lukewarm)
    • fork
    • bowl

    For the pizza dough: Mix dry ingredients in a medium bowl. Incorporate wet ingredients and mix them with a fork. Mix them with your hand, and after a minute turn onto a lightly floured surface.

  • Step 2/ 9

    Knead the dough for 8 minutes, until it’s smooth and springy to the touch. Turn it into a ball. Grease the bowl with a bit of olive oil, put the dough in the bowl and turn to coat it with the oil.

  • Step 3/ 9

    Cover the bowl with cling wrap and a towel, and leave it to rest for 1 hour in a warm, draft-free place.

  • Step 4/ 9

    • ¼ tsp salt
    • ½ cup tomato purée (passata)
    • ½ tbsp olive oil
    • 1 cloves garlic (grated)
    • cup Parmesan cheese (grated)
    • tsp pepper
    • ¼ tsp salt

    For the sauce: mix the ingredients in a small bowl, and let them rest at room temperature while the dough rises.

  • Step 5/ 9

    • pastry cutter

    Turn the dough onto a lightly floured surface. Punch out the air, and cut into 4 pieces. Turn each piece into a ball, coat with a little spray oil, and let rest for 20 minutes covered with cling wrap.

  • Step 6/ 9

    • pizza stone

    Put a pizza stone into the oven, and preheat to 500F.

  • Step 7/ 9

    • cup mozzarella cheese
    • parchment paper
    • rolling pin
    • fork

    Cut a rectangle of parchment paper. Put one ball of dough on it, and roll it until it’s 2 mm thick at most. Leave the pizza on parchment at all times. The shape doesn’t matter much; you can make into an irregular oval. Prick the dough all over with a fork. Distribute 1/4 of the sauce onto the dough evenly, and cover lightly with mozzarella. You don’t want to put much sauce or cheese on the pizza, or it won’t be crispy.

  • Step 8/ 9

    • pizza paddle

    Using a pizza paddle, transfer pizza onto the stone, and bake for 6 minutes or until the edges are nicely charred. If you don’t have a stone and paddle, put pizza on a pizza pan and bake.

  • Step 9/ 9

    • 2 leaves basil
    • pizza paddle

    Take pizza out of the oven, sprinkle with julienned basil, and cut into 8 semi rectangular pieces. One person can eat a whole pizza, or if you want it as a snack, two people can eat it. Enjoy!

  • Enjoy your meal!

    Paper thin pizza

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