Paper thin pizza

Too few ratings

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 👌
20
min.
Preparation
6
min.
Baking
80
min.
Resting

Ingredients

Servings:-4+
2 cups flour
1½ tsp active dry yeast
½ tsp sugar
½ tsp salt
1 oz olive oil
¾ cup water (lukewarm)
1 cup tomato purée
1 tbsp olive oil
2 cloves garlic (grated)
¼ cup Parmesan cheese (grated)
¼ tsp pepper
½ tsp salt
¾ cup mozzarella cheese
4 leaves basil
Metric
Imperial

Utensils

  • 2 forks
  • bowl
  • pastry cutter
  • pizza stone
  • parchment paper
  • rolling pin
  • 2 pizza paddles
  • Step 1/9

    • 2 cups flour
    • 1½ tsp active dry yeast
    • ½ tsp active dry yeast
    • ½ tsp salt
    • 1 oz olive oil
    • ¾ 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

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

    • ¾ 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

    • 4 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!