Thin-Crust Fresh Cheese Pizza
Thin-Crust Fresh Cheese Pizza
Ingredients
- 3 cups (450 g) unbleached all-purpose flour
- 2 tsp instant dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 ¼ cups (310 ml) lukewarm water
- 1 tbsp (15 ml) olive oil
- Cornmeal, for dusting
- 4 oil-packed roasted red bell peppers, drained and puréed
- 1 container (250 g) ricotta cheese or other cheese
- 1/2 lb (225 g) pepperoni, salami or chorizo slices
- Olive oil, for drizzling
- 1/2 cup (25 g) fresh herbs, finely chopped (basil, flat-leaf parsley, oregano, etc.)
Instructions
- In a large bowl, combine the flour, yeast, sugar, salt, water and oil until a soft ball forms.
- On a floured work surface, knead the dough until smooth, about 2 minutes. Shape into a ball and place in a clean, lightly oiled bowl. Cover with a damp tea towel. Let rise in a warm, humid place for about 1 hour 15 minutes.
- Use the dough immediately, or wrap in plastic and refrigerate for up to 12 hours or freeze.
Thin-Crust Fresh Cheese Pizza