Bake! Thin-Crusted Pizza

 

      The twenty-third recipe that I made from Bake!  by Nick Malgieri was the one for Thin-Crusted Pizza , found on page 96. 

      This was Abby's pick for the group and I think we were all really happy to see this one appear on the list.  Homemade pizza crusts are always appreciated around here and I never tire of trying new ones as truth be told, I haven't made one yet that we didn't like.  Surprisingly, they all take about the same ingredients and they all taste just a little different, how does that happen?

      The ingredient list for the pizza crust:  flour, salt, yeast, water, and oil.  The book gives various suggestions for toppings, i.e. ingredients, amounts, and combinations.  I had mushrooms, onions, and a few pepperoni all lurking about, so that all with mozzarella seemed like a fine combination for toppings. 
      The crust is easy to make in a bowl, takes less than five minutes, it rises until doubled, then it can be parked in the frig or frozen if you aren't going to use it right away.  I was going to use it right away so I will try all that another day.  I made half of a recipe which was enough for one large pizza.  The crust was not ultra-thin, but definitely on the thinner side, it was perfect.
      This is a great crust recipe, it's so easy that I will no doubt keep it pinned to the inside cabinet for future use as it makes no sense to me to pay a lot for a mix or dairy case crusts which don't have near the great flavor of this one when this one is so easy and delicious.  Definitely a repeat. 

      Here's what the others thought:  Abby here, Margaret here.

      Get the book and Bake! with us, we will even let you choose recipes in rotation with us, yes, we will!