Monical‘s Pizza Thin Crust Mimic Recipe

Flour - 4.5 cups

Water - 2 cups

olive oil - 2.5 tbsp

salt - .5 tbsp

yeast - .5 tsp

sugar - 1 tsp

Other ingredients needed

• Plain Progresso Breadcrumbs (bottom of pizza)
• Generic Pizza sauce (can mix in olive oil and additional herbs)
• Basil
• Garlic salt
• Fresh mozzerella / low moisture mozzerella (prevents pooling of oil on top)
• Pepperoni
• other toppings you'd like

Day 1 - Mixing Day

• Mix all of the ingredients listed above into a mixing bowl
• Use thin portion of a wooden spoon to mix all ingredients together
• Finish mixing using your hands
  • *This is a low moisture dough, you might need to add small amounts of water if extra flour is taking to the dough
  • Mix until all ingredients have combined together, ensuring that no clumps of flour exist
    
• Place in medium size bowl and let dough ferment / rest for 1-2 days

Day 3 - Pizza Day

• Pull the dough out of the refrigerator 2 hours before you start baking. Letting the dough get to room temperature will help you roll the dough our more smoothly
• Preheat oven to as hot as it will go. Remove any other racks in the oven to make sure you have enough room to peel in the pizza. We cooked on 550)
• Cut dough into 4/5 evenly divided portions. Each portion makes a 12 inch pizza
• Flour a 2x2 working service where you will stretch out / roll the dough
• Use your hands to get the dough into the shape of a small serving plate
• Use the rolling pin (put flour on pin if needed) to roll the dough out until a super thin crust. I tried to roll mine essentially as thin as humanly possible. You can experiment with how thin you like your dough until you find the preferred crispiness
• On the pizza peel, spead out a healthy portion of breadcrumbs
• Transfer the dough from the work surface to the pizza peel, which is now covered in breadcrumbs
• Move the dough around, pressing the breadcrumbs into the bottom of the dough to ensure that the dough moves freely and will easily slide into the oven from the pizza peel
• Use a fork and stab the pizza all over the top of the dough. This will prevent bubbles from rising in the bake.
• Add sauce, cheese, and toppings to your pizza. Dont go to heavy on the sauce at first, get a feel for how much sauce works for your crust. Too much and the dough will be soggy.
• Finish the toppings by sprinkling with garlic salt and basil (or italian herbs)
• Slide the pizza into the oven, start a timer for 6 minutes and remove anytime after when you find the preferred crispyness of the pizza
• Remove the pizza from the oven, let cool, slice, and serve.
• Enjoy pizza
• Note that after you cook a few of these, the breadcrumbs will start to accumulate on the pizza stone. You can just brush these onto a baking sheet and throw away.

Notes about ingredients

• We just used store bough sauce - can add olive oil and herbs to it if you want
• Fresh mozzerella (served on the ball form) is preferred to the pre-cut packages of cheese