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Garlic and Jalapeño Pizza with Thin Homemade Crust

Prep Time20 mins
Cook Time10 mins
Total Time30 mins

Ingredients

  • 1 3/4 cups water
  • 2 teaspoons olive oil
  • 1 tablespoon sugar
  • 1 teaspoon instant yeast I used 1 packet Active Dry Yeast
  • 2 teaspoons vinegar
  • 5-6 cups unbleached all-purpose flour
  • 1 tablespoon crushed dried rosemary (optional)
  • 1 teaspoon salt
  • 2 tablespoons cornmeal
  • For the topping
  • 1/2 red onion chopped
  • 3 jalapeños de-seeded, sliced
  • 6 cloves garlic minced or sliced
  • 1/2 cup mushrooms sliced
  • 1/2 cup fresh zucchini sliced
  • 1 small tomato chopped
  • 1/4 cup shredded pecorino romano
  • 1/2 or more shredded mozzarella
  • 1 tablespoon extra virgin olive oil
  • 1 handful fresh parsley finely chopped

Instructions

  • Add yeast to 1¾ cups luke warm water (make sure it’s not hot); stir in sugar, vinegar and olive oil and let sit for about five minutes until foamy. Note: if it doesn't foam, start again - it means the yeast is not alive and your pizza won't rise.
  • In bowl of stand mixer, combine all ingredients (start with 5 cups of flour). Using dough hook, mix on medium speed for about 4 minutes, or until flour gathers to form a coarse ball. Let dough rest for a few minutes; mix again for an additional few minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom. If dough appears too sticky, add more flour by the tablespoon. To test, gently stretch a small piece of dough - it should be stretchy and translucent in center. If not, process a little more. Transfer dough to a floured counter, dust the top with flour to absorb the surface moisture, then fold dough into ball. Place in a bowl that has been brushed with olive oil, cover with plastic wrap, and cover the top of the bowl with a towel. Let sit at room temperature for 90 minutes. Dough should double in size. Transfer dough to floured counter, punch down, knead a couple times, and divide dough into 3-5 equal pieces; form into balls. Rub each ball with olive oil. Place in individual ziploc bags and refrigerate 2 – 12 hours. Remove from refrigerator 1-2 hours before using. Note: I cheated and made a pizza with one of the dough balls without that last rise in the refrigerator, and the taste and texture was very good. But it’s *way* better the next day or two. Use within 3-4 days or freeze for up to 3 months.
  • To prepare pizza (see photos), place pizza stone in oven and heat oven to 500 degrees F, at least 20 minutes prior to baking pizza.
  • Dust dough (and fingers) with flour.
  • On pizza peel dusted with cornmeal, press and stretch dough to 10-inch round.
  • In small bowl, combine garlic with olive oil.
  • Spread or brush olive oil and garlic on top of pizza dough.
  • Layer half of both cheeses on center of dough, leaving one inch clear at the edge for the crust.
  • Layer veggies over the cheese, and then top with remaining cheese; top with parsley.
  • Slide pizza gently from pizza peel onto pizza stone and bake for about 10 minutes until crust is nearly charred in spots on the crust and cheese is sizzling in center of pizza.
  • Enjoy!