Geralyn's Thin Crust PizzaKristin Brandt
Mom and dad found this recipe in The Boston Globe. It reminded them of the pizza the discovered while visiting a neighborhood pizzeria Florence, Italy in 2007.
- 1 pound store-bought pizza dough, at room temperature
- Flour (for shaping)
- 2 tablespoons olive oil, plus more for sprinkling
- 1 clove of garlic, thinly sliced
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup fresh basil leaves, coarsely chopped
- Coarse semolina flour or cornmeal (for sprinkling)
- 10 ounces fresh mozzarella torn into 16 thin pieces
1. Set the oven at 550 degrees. Place a pizza stone in the top third of the oven. Let it heat for 45 minutes.
2. Punch dow nthe dough. Divide it into 4 equal balls. Dust each lightly with flower and cover three of them with a clean towel.
3. Using a rolling pin, roll the remaining ball of dough firmly and evenly flattening it to a 5-inch disk. Dust with flour when the dough becomes sticky. Using your palms and fingertips, stretch the dough, shaping it into 7-inch round. Slip it under the towel and shape the remaining rounds. Let them rest under the towel for 15 minutes.
4. In a medium saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. Cook the garlic for 2 minutes or until it is fragrant but not colored. Add the tomatoes, salt, and sugar. Simmer gently for 20 minutes. Add 1/4 cup of the basil leaves and set the sauce aside.
5. Scatter coarse semolina or cornmeal onto the surface of a wooden pizza peel, cutting board or rimless baking sheet. Place one piece of dough on it. With the back of a spoon, spread about 2 tablespoons of tomato sauce on the round, then add 4 small pieces of mozzarella. Sprinkle with extra oil.
6. Slide the pizza off the board or sheet onto the hot stone. Bake for 3 minutes or until the crust is firm and golden. remove the pizza from the oven with a wide spatula and transfer it onto a plate. Sprinkle a few of the remaining basil leave on top. Repeat with the other three rounds of dough.
Source: Geralyn Sundin