Thin Crust Pizza Dough

Pizza migrated to America with the Italians in the latter half of the 19th century. Pizza was introduced to Chicago by a peddler who walked up and down Taylor Street with a metal washtub of pizzas on his head, crying his wares at two cents a chew. This was the traditional way pizza used to be sold in Naples, in copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot. The name of the pizzeria was embossed on the drum. For many people, especially among the Italian-American population, the first American pizzas were known as Tomato Pie. Even in the present 21st century, present-day tomato pie is most commonly found in the Northeastern United States, especially in Italian bakeries in central New York. Tomato pies are built the opposite of pizza pies – first the cheese, then the toppings, and then the sauce. In case you would like to read more about the history of Pizza I Found this story on whats cooking America.

Ingredients

1 1/3 cup water
1 1/2 tsp instant yeast
2 tbsp sugar
2 tbsp. olive oil
3 cups bread flour
1/4 tsp. garlic powder
1/4 tsp onion powder
1 1/4 tsp. salt

Instructions

1. Warm the water to 110°F and stir in the instant yeast and sugar. Let it sit for 5 minutes or until frothy. If there’s no froth, it indicates the yeast is inactive.
2. In a Kitchen Aid Machine, combine the bread flour, garlic powder, onion powder, and salt. Add the yeast mixture. Knead with the dough hook attachment until a soft, slightly sticky dough forms, about 5 minutes.
3. Drizzle a little olive oil into the bowl, then place the pizza dough in it, covering it with plastic wrap or a towel. Put the bowl in the oven with the light on to facilitate the perfect rise, using the gentle heat from the light.
4. After the first rise, divide the dough into 4 balls and cover them with a towel or plastic wrap, allowing them to rise again for about 30 minutes. Optionally, for a denser pizza dough, you can add an additional 1/4 teaspoon of yeast depending on taste and recipe requirements.
5. Before using the dough, gently deflate it and let it rest for another 15 minutes. You can also refrigerate the dough in an oiled plastic bag for up to two days.