Old Stone Mill Thin Crust Pizza Dough
by Mike Dwyer
- 1 package of active dry yeast
- 1 cup warm water
- ½ tsp salt (optional)
- 2 tsp olive oil
- 2 ½ to 3 ½ cups of Old Stone Mill Red Fife flour
- 2-3 tbs cornmeal
Dissolve yeast in warm water in a warmed bowl. Add salt (optional), olive oil and 2 ½ cups of Old Stone Mill Red Fife flour. Power knead using dough hook and stand mixer at low speed for a minute. Slowly add remaining Old Stone Mill Red Fife flour until dough starts to clean sides of bowl. Knead for an additional 2 minutes.
Place dough in bowl greased with olive oil and turn to grease top. Cover. Let rise in a warm place for an hour, or until doubled in size. Punch dough down.
Makes 2 dough balls, perfect for 2 medium thin crust pizzas. Can store dough balls for up to a week in a sealed bag in the fridge.
To prepare, preheat oven to 450F. Roll out dough ball on floured surface using a floured rolling pin. Roll evenly to 2-3mm thick. Roll back and pinch 2cm edge for crust. Cover a pizza stone (no need to preheat) with an even layer of cornmeal. Lift or slide rolled dough onto pizza stone. Top with ingredients of your choice.
Bake at 450F for 12-20 minutes. Cooking times will vary based on oven, dough thickness and toppings. Lift to check bottom for firmness when crust has browned and cheese bubbles/browns.
FAVOURITE TOPPING COMBINATION: ‘The Burgess’– bbq sauce, thin sliced white onions, thin sliced bell peppers, cooked chicken or ground beef, chopped fresh rosemary and garlic, cheese of choice, thin sliced and patted dry tomatoes.
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