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July 6, 2014 / Chris Blum

Crispy Thin Pizza Dough

Patricia Wells never disappoints, someday I’ve got to get my butt to France to take one of her cooking classes. In the meantime, I’ve got her book. This is a quick and amazing crust, be sure to use “00” flour it really makes a difference. This is a thin crust pizza, so roll it out thin, it has the perfect crispy bottom.

Ingredients:
2 1/4 tsp instant yeast
2 tsp salt
3 c “00” flour
1 c warm water
1 TBSP olive oil

In a food processor, pulse dry ingredients.

Combine olive and warm water, slowly pulse into dough until dough just forms a ball, you might. Not need all the water.

Form into a ball on a clean surface, cut into two balls, reform and cover with a towel until ready to use or pop in the fridge for up to 4 days.

I like to use a little semolina flour on the work surface when I roll out the dough.

Makes 2 pizza balls.

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