Its a tradition in our family that on Christmas Eve, we make pizzas. I’ve been trying to get a thinner crust on my home pizzas, but haven’t gotten there yet. Cook’s Illustrated just did an article in their magazine on homemade thin pizza crust recipe, and concluded that a long refrigerator rise helped greatly. So we’ll work on that.
My current recipe for pizza is a simple dough, 4 cups of bread or all purpose flour, with 1 teaspoon of yeast, 1/2 tsp of salt, 2 tablespoons olive oil and about 2 cups of warm water.
Mix the dry ingredients, then add 1 cup of the flour and the oil, mix and then slowly add enough water that you can work the dough, but its not a sticky mess.
Knead for a minute, then shape into a ball and put in a bowl covered for a few hours. After it has doubled in size, or when you’re ready to make pizza, roll out your dough into 4 small pies.
Let these pies rest a bit, and you can stretch them out more if you like.
Add what sauce and toppings you like, bake in a preheated oven with tiles or a pizza stone at 500F for about 7 minutes.
Here are some photos from the Christmas Eve pizza baking.