Bill’s Thin Crust with Double Pepperoni
My dad was in town this weekend, so I made his favorite – Thin pie with double pepperoni out to the edge! I was excited to make the pizza because it would be the first time I got to take photos of my thin dough recipe.
The Thin Dough Recipe is a pretty dry dough. Even though I allowed it to rise for 24 hours, it was hard to stretch. I only used one of the two dough balls that I had prepped. I stretched it by hand then finished it with a rolling pin so that it was nearly 1/8 inch thick.
Besides the dough recipe, this pizza also had different sauce because I wanted to try a new brand of tomato puree. The brand is called Red Pack and I used it in my normal Neapolitan Sauce recipe. After mixing and heating the sauce, I spread it on the blank all the way to the edge. The cheese was out to the edge as well and topped with pepperoni with the edges overlapping!
I baked the pizza for 8 minutes at 480 degrees and it rose a bit in the oven. I didn’t expect this, but I suppose it is from the long proof time of the dough. It still maintained a wonderful thickness (or thinness) with a good bite and a bit of extra crisp. The pepperoni complimented this crust wonderfully as did the pizza sauce. I really liked the sauce using the Red Pack puree. It had a much thinner consistency, but the flavor was definitely there. My dad said it was not as sweet as my normal sauce, but I’m not convinced that it was due to the puree. I will not switch brands, but it is good to know that there are more than one brands of puree that I can use and be happy with!
