My husband always loved my Coca de Trempo, a traditional mallorquin pizza topped with chopped onions, tomato and red bell pepper. I have developed my own crust recipe that yielded a thin crust and never became soggy with oil after it’s done unlike the ones you can buy from local bakeries. A few weeks ago, I was craving for some pizza and my husband told me to buy a ready-made, just-pop-in-your-oven pizza at the store. I have tried it more than twice and I never liked the too-heavy feeling it left me. I could never manage to finish 1 slice because the dough wasn’t at all what I have been looking for. I never liked bread-like pizza dough. I am partial to the thin crust that doesn’t leave you that guilty feeling of having had consumed too much bread at once. This recipe yielded 1 rectangular pizza for three people (2 slices per person) and two mini-round pizza for the kids. I use a rolling pin to spread the dough to achieve a thin crust. If you, however, likes your crust to be bread-like, just don’t spread it out too much and you will get a thicker crust. Although I believe that the best pizza dough is thin and crispy…. and should never give you the “heavy” feeling after you have downed 1 slice!
You can make your pizza dough 2-3 hours before using it. And while you are letting your dough rise and rest, you can prepare your toppings (chop, etc.) and do other things. You can even make your dough ahead of time, refrigerate it and just take it out of the oven at least 30 mins before rolling it! You will have your pizza ready in no time AND anytime!
Homemade pizza dough topped with chopped onions, thin tomato slices, lots of dried oregano, chopped york ham, tuna flakes, cheese and slices of pitted olives.
You will need:
1/2 pack or 15 g od fresh compressed yeast
1/2 tsp salt
250 grams bread flour (this is different with all-purpose and cake flour), here in Spain they call it harina de fuerza
40 ml Virgin olive oil
125 ml lukewarm water (30ºC)
Desired toppings (chopped onions, thin tomato slices, red/green/yellow bell pepper slices, mushrooms, tuna flakes, salami, york ham, bacon, sliced pitted olives, grated cheese, etc)
Homemade pizza topped with chopped onions and garlic, thinly sliced tomato and green bell pepper, chopped york ham, lots of dried oregano, cheese and salted anchovies. Served with mixed greens.
Here’s how you do it:
1. In a bowl, mix together the flour and salt.
2. With your fingers, crumble the packed fresh yeast and rub it into the flour until the yeast is well incorporated.
3. Make a well in the flour and add the water. Beat for 1 minute.
4. Add the olive oil to the flour mixture. Beat for 5 minutes or until your dough is firm. If you don’t have an electric beater, just add the water and the olive oil to the flour and mix it with your hand or wooden spoon until the dough doesn’t stick anymore to the sides of the bowl. Depending on the firmness of your dough, you might have to knead it by hand for 8-10 minutes. It would help to sprinkle some flour over the area where you are kneading your dough so it won’t stick to your countertop.
5. Form a ball with your dough by tucking the dough underneath and you have a smooth ball.
6. Using the same bowl where we mixed the dough, grease the bowl with just a bit of olive oil. Also coat the surface of the dough with oil. Leave the dough in the bowl and cover it with plastic film. I normally let mine rise for a couple of hours but if you are in a hurry, leave the bowl in the warmest area of your house. Be careful not to let the dough rise too quickly or the yeast will suffer. It should rise slowly and beautifully.
7. Once your dough has risen to twice its original volume, it’s ready for the final fermentation. Divide your dough to desired pieces. I normally divide mine in three unequal parts so I can make two mini-pizzas for the kids and one rectangular pizza for the adults.
8. Make a compact ball with the dough by forming it with your hands against the countertop (or in my case, the parchment paper). Sprinkle flour over your countertop (since I use parchment paper, I skip this step) and arrange your dough balls on it. Cover it with a clean and dry cloth and let it rest and ferment for 1 hour.
9. Pre-heat your oven. Mine has a pizza setting which is 200ºC. Once the fermentation is done, sprinkle flour over your working surface and roll your dough using a rolling pin. I roll mine on top of the same parchment paper I use to bake the pizza for less clean-up. Since my family love thin crust pizza, I roll the base into 3 mm thickness. This is a personal preference. My family is also flexible when it comes to shape so I really don’t mind even if I don’t achieve a perfect round o rectangular base.
Roll your pizza dough.
10. With the help of a silicone brush, lightly coat the top of the base with olive oil. I find that this keeps the base from getting soggy. Place the baking tray with the pizza in the middle rack of your oven. Once you notice that the top of the base has changed (sort of dry in appearance), this takes about 2 minutes in my oven, take it out of the oven.
11. Spread tomato sauce on top of the base and top with your desired toppings. Put it back in the oven until the dough is cooked /takes about 12 minutes in my oven).
Homemade Think Crust rectangular pizza
12. Enjoy and serve with your favorite side dish.
Pizza topped with thinly-sliced tomatoes, lots of oregano, chopped onions, salami, cheese and anchovies. Mixed greens on the side.
You can now enjoy homemade pizza anytime!