Quick Artisanal Pizza from Scratch

Quick Artisanal Pizza from Scratch

So, you’ve always wanted to make not just one, but two artisanal, thin-crust pizzas from scratch? Break out the stand mixer and follow that dream with this recipe, which takes you from raw ingredients to a pair of fine pizza pies in less than two hours. Want to make pro-level pizza? Click the link below.

2 hrs total time

30 mins active time

Medium

Makes 2

Ingredients


Measurements:

  • 9½ oz warm water
  • 2 tsp (¼ oz) active dried yeast
  • 14½ oz Caputo 00 pizza flour
  • 2 tsp (½ oz) kosher salt
  • ½ cup (4 fl oz) pizza sauce
  • 8¾ oz mozzarella balls

    torn into pieces

  • Extra-virgin olive oil

    to brush

  • Pinch crushed red pepper flakes

    to serve

  • Grated parmesan cheese

    to serve

  • Basil leaves

    to serve

Instructions

  • 1Make sure the water is about 100°F. (If it’s too hot, you’ll kill the yeast!) Add the warm water to the bowl of a stand mixer and then add in the yeast.
  • 2Add in your flour and give it a mix with the dough hook by hand to get it started. Knead on low speed for 5 minutes.
  • 3Remove the dough from the hook and scrape down the sides of the bowl. Add the salt and knead on low speed for 5 more minutes until the dough is smooth and elastic.
  • 4Oil a heatproof bowl and add the dough. Brush the dough with oil to prevent it from drying out, and cover. Place in the oven on rack position 7 and start the timer. Proof until doubled in size.
  • 5Remove the dough from the bowl. Divide into 2 portions and shape each portion into a smooth ball. Place the balls on the oiled roasting pan and brush with oil.
  • 6Place the roasting pan with your two pizza dough balls in the oven and start the timer.
  • 7Remove the roasting tray from the oven, and start preheating. A very hot oven is essential for good results here.
  • 8Oil the pizza pan and place one of the dough balls on it. Cover the remaining dough to prevent it from drying out. Working from the center, stretch the dough to fill the pan, leaving a 3/4-inch border for the crust.
  • 9Spread the pizza with half the sauce and top with half the cheese. Brush the crust with oil.
    Tip: Toppings are up to you, but go lightly with them! A ton of wet vegetables or a layer of thick meats will slow the cooking time.
  • 10Once preheated, place the pizza in the oven and start Autopilot.
  • 11If your artisanal pizza is looking underdone, give it a bit more time. When you’re happy with it, transfer it to a cutting board.
  • 12Repeat with the second ball of dough, sauce and cheese to make the second pizza. Start Autopilot.
  • 13If your artisanal pizza is looking underdone, give it a bit more time. When you’re happy with it, transfer it to a cutting board.
  • 14Brush the crust with oil, sprinkle with chili and freshly grated Parmesan. Cut and serve topped with basil if you like.
    Tip: Hold on! To preserve your pizza pan, don’t cut the pizza directly on it.