We've gotten really good at making homemade thin pizza with our pizza stone. Here is our recipe. The dough comes out amazing and wonderfully smooth.Pizza
325gr water (65% hydration)
3gr active dry yeast
mix yeast in warm water.
put flour in a stand mixer, Kitchenaid with dough hook, and pour in liquid while running.
Mix the dough slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes.
Remove and place in bowl. Cover the dough and let it rise for 1 1/2 - 2 hours, or until doubled in a warm place or proofing oven.
Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4-5 equal pieces.
To make your pizza balls, shape each piece of dough into a ball. Gently roll your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest.
-------At this point - we usually put the dough in plastic wrap and let sit in the refrigerator until the next day or two.--------
Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The top of the pizza ball should be soft and silky.
Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza.
If you won't need your dough for more than an hour, refrigerate it until you are ready to start.
----- If taking out of rerigerator, remove 1 hour prior to baking to bring dough to room temperature-----------
Heat oven with pizza stone to 550F. Prepare dough circle on floured surface then transfer to a parchment paper covered pizza pan or wooden pizza peel. Arrange dough as you want. Top with sauce and toppings. Make sure pizza slides on the parchement paper by shakeing the pie to loosen any grip it has made.
When loose and moveable, open oven and slide quickly onto baking stone. Bake for about 5-8 minutes.
basil, mozzerella cheese, Prego sauce, ham, artichoke hearts, pepperoni, pineapple, mushrooms