I made a thin crust pizza here for the first time. This crust is also probably the best crust I've ever made. There is still room for improvement, but the taste was great.

For the dough:
4 cups whole wheat pastry flour
1 1/2 cups warm water
2 teaspoon active dry yeast
1 Tspn salt

I mixed the warm water and yeast and whisked it together. (This might have benefited from sitting for longer to get the yeast moving). I think sifted in the flour and salt. I began to knead and didn't need any extra flour or water to get it to the right consistency. I kept turning and kneading the dough for about 10 minutes to let it get really stretchy. I even let this sit for 20 minutes before kneading again for a minute or two before dividing this into four balls and placing in the fridge overnight.

To cook, I pulled out a ball, let it sit for 30 minutes to warm, and then rolled it out until it was 1/8 of an inch thick. 1/4 of this mix rolled out to just about 12 inches. Pretty thin. I then placed it on a baking sheet that I sprinkled with corn grits. I baked the pizza for 10-15 minutes at 500 degrees.

The edges were really crispy and perfect, with a good roasted flavor. The center was thin and stiff, but not super crunchy. I'm still looking for a dough that crisps up perfectly on the edges and surface, but has a good french bread flavor in the thin interior.

For the toppings:
1/2 pound shelled pistachios
1 red onion, sliced thin
1 pound mushrooms, sauteed prior with oil and salt until brown

The mushrooms and onion were great and the pistachio had a great flavor, but like when roasting most nuts, the pistachios became a little soft. If I were to do this again, I'd bake everything else together and then top with the pistachios to preserve their crisp.


For the sauce
28oz crushed tomato
1/2 cup red wine
4 cloves garlic, crushed
1 Tbsn cayenne
1 tspn each, rosemary, thyme, parsley, oregano and pepper.
1 cup ricotta cheese (exclude and this recipe would be vegan, but with it, the sauce is very creamy).

I simmered all these, except the ricotta, for 30 minutes. I took it off the heat and added the ricotta and mixed until smooth.

All together, this recipe makes 4 thin crust pizzas.