Piiiiizzzzaaaaa!! Pizza Pizza Pizza! I could sing those sweet words all day long. For those that don’t know already, pizza is my favourite food. Thin crust, deep dish, it doesn’t matter — I don’t discriminate! I love them all. Although, truthfully (and mainly for health and physical reasons) I tend to stick to more gourmet thin crust pizzas as well as my own homemade versions. Did you know that making your own homemade thin crust pizza is actually really easy and fast? It’s also a fantastic way to clear out the fridge and turn your leftovers into a brand new delicious meal. Here’s how to make my version of homemade thin crust pizza dough which includes one of my other favourite things in life — white wine!
Ingredients For The Dough:
3/4 cup of lukewarm white wine (or water)
2 cups of all purpose flour
1.5 tsp of salt
1 tsp of dry active yeast
Ingredients For The Toppings:
You can play around with all kinds of different toppings to make your pizza. Normally I just look to the contents of my fridge in order to get inspired for my pizzas. For example, this pizza consisted of some of the vegetables in my fridge and from my garden. The toppings include thinly sliced sweet potato, purple kale, fresh thyme, red onion and herbed goat cheese. Don’t be shy when playing around with your pizza toppings, it’s hard for things to go wrong!
1. To start, preheat your oven as hot as it will go. At least 400 and up to 500 if it will allow.
2. Add the lukewarm white wine and dry yeast in a large bowl. Stir to combine until it looks like a light miso soup. Let rest for a few minutes.
3. Mix in the salt and flour to begin forming the dough.
4. Use your hands to kneed the dough. Once combined enough you can move the dough to a dry flat surface, although normally I just kneed it right in the bowl to avoid more mess. The dough should eventually become soft and feel slightly tacky, if too wet gradually add a bit more flour.
*Feel free to cut the dough in half to create two small pizzas, or wrap one up in plastic wrap and save it in the fridge or freezer. You can also double this recipe and combine the white wine with water if you don’t want to go through half a bottle just for pizza dough*
If you happen to be using ingredients such as raw sweet potato, I recommend quickly blanching them in order to avoid raw crunchy pieces of potato on your pizza when it comes out of the oven. I also like to quickly sautee onions with a bit of balsamic vinegar to give them the taste of caramelized onions.
5. Once your ingredients are chopped and ready, begin rolling out your dough. That’s right, no rising or fridge time here! Remember, we’re going after a THIN crust pizza here. Normally I lightly grease a baking sheet with olive oil and roll the dough straight onto the sheet, stretching it out as far and thin as it will go without ripping.
6. Once your dough is rolled out, apply a light layer of olive oil to the top, then add your ingredients. You can see here just how thin this pizza was rolled out, and that I didn’t bother fussing around with a sauce. Often when I want a red sauce, I simply spread a layer of tomato paste around the pizza.
7. When your pizza is ready, pop it into the oven. Depending on the strength of your oven, you’ll want to cook it for 5-10 minutes and the turn it around and cook it for another 5-10 minutes. On average, I cook my pizzas for approximately 20 minutes to get the crust nice and crispy, if needed I’ll broil the top for a few minutes before I take it out.
Next, eat! Use a sharp knife to cut your pizza into pieces and enjoy with the rest of that white wine.