Pizza is one of my favorite food. It’s the first thing I cooked when I got my oven. I love all kinds of pizza, thin crust, thick crust, Chicago deep dish or fusion style. Thin crust pizza with homemade dough was the first recipe I tried, because I think it’s the easiest one. I was wrong. I got stuck there since I tried so many times but not satisfied with the outcome. One of the problems is, my oven has a highest temperature of 220 degrees C (430F), which is much lower than it requests to make a nice Italian style hand-tossed thin crust pizza. The other problem is, it’s more convenient to make a batch of dough at one time and freeze it, but the pizza baked by using thawed dough was not as good as using fresh ones. I has been trying to bake the dough by different methods to generate different results. I improved the crust by using a pizza stone and making a very very thin dough. That time, the crust turned out so great. I also found out a way to bake crispier crust by using frozen dough. Now I want to share all my experience about how to make delicious dough with you. This recipe is really long and it looks difficult at a glance. But if you like thin crust pizza, this one is really worth the time. You could make a big batch of dough and freeze them, then take one out whenever you feel like making a pizza. The crust tastes crispy, full of nice smell from the dough and olive oil, and retains a nice chewiness. It is perfect with fresh vegetarian, savory, or any other toppings you could think of. Just remember, do not dump too much things on the dough to shape like a mountain. The crust itself tastes very flavorful, that 1 or 2 kinds vegetables/meat, a thin layer of sauce, with very small portion of cheese, plus drops of olive oil should do the work. The recipe was adapted from 101 Cookbooks and originally created by Peter Reinhart.
