Crisp Thin-Crust Pizza with Arugula
Giving the dough a long refrigerator rise and baking the crust directly on parchment paper produce a no-stick, crackling crisp pizza with big flavor.
Keywords
- Main Courses
- Italian
- Europe
- Vegetables
- Cheese
- Eggs & Dairy
- Fruits & Vegetables
- Vegetarian
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Food processor
- Pizza stone
- Pizza peel
- Bench scraper
- Zip-top bag
- Parchment paper
- Plastic wrap
- Soup spoon
- Kitchen shears
- Baking sheet
- Cutting board
- Cooling rack
- Wooden spoon
- Saucepan
- Measuring cup
- Measuring spoon
- Oven
- Stove
- Refrigerator
Ingredients
- 2 cups unbleached all-purpose flour (10 ounces/283 grams) Gold Medal or Pillsbury - protein content no higher than 10.5 percent
- 1/2 teaspoon rapid-rise yeast or instant
- 1/2 teaspoon honey
- 1/2 teaspoon table salt
- 3/4 cup water plus 2 teaspoons, preferably filtered or spring, 100 to 105 degrees
- 1/4 cup olive oil
- 1 (14.5-ounce/411-gram) can crushed tomatoes
- 1 large clove garlic, minced or pressed through garlic press
- 1 tablespoon olive oil
- 8 ounces (227 grams) whole milk mozzarella, shredded (about 2 cups)
- 10 ounces (283 grams) arugula (about 2 cups lightly packed), stemmed
- 2 tablespoons extra virgin olive oil
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