I’ve blogged this recipe before, but as bread sticks instead of pizza crust. Let’s get right down to it.
I started with the KitchenAid Crusty Pizza Crust recipe. They say it makes one 12″ pizza crust, but we make it into two thin-crust pizzas. This is (mostly) out of the manual that came with my KitchenAid mixer; I add a little sugar to the yeast because I think it rises a bit more:
KitchenAid Crusty Pizza Crust1 (1/4 ounce) package active dry yeast
1 cup warm water1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons olive oil
2 1/2 – 3 1/2 cups all-purpose flour1 – 2 tablespoons of cornmealDissolve yeast in warm (105 – 115 F) water in warmed bowl.Add salt, sugar olive oil, and 2 1/2 cup flour. Attach bowl and dough hook, turn to speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 2 minutes.
Par-cooked thin pizza crust.
Place in greased bowl, turning to grease top.Cover, let rise in warm place until doubled in bulk (about 1 hour). Punch dough down. If you want to make two thin crusts you can divide your crust now. Brush 12 inch pizza pan with oil and sprinkle with cornmeal. Shape your dough (I roll mine) so it covers the bottom of pan and forms collar around edge to hold filling.
Protip: before adding toppings, cook your crust for five minutes and it will be firm on the bottom instead of floppy! Remember to cook the topped pizza for less time when you do this. Top with fillings and bake at 450°F for 15 to 20 minutes total time.