Contadina

Thin Crust Dough

1. Stir yeast and sugar into water, let sit for 8 minutes or so.
2. In a bowl (or food processor) mix 1 3/4 cups unbleached all−purpose flour or bread flour 1/2 teaspoon salt Add the yeast mixture.
3. If using food processor, continue running until dough forms a ball, 10−20 seconds.
4. By hand, mix with a sturdy spoon until ready to knead.
5. On a floured surface turn out dough.
6. Knead dough for 2 minutes or so.
7. If dough is a little sticky, dust your fingers and counter with flour, (but as little as possible).
8. Roll out by hand for a 12" pizza.
9. Place in lightly oiled pizza pan using your fingertips to press up to the edge and forming a shallow lip.
10. Sauce, cheese, and top with desired ingredients.
11. Bake at 500F in pre−heated oven for 8−12 minutes, the edges will turn a nice golden brown when done.
12. Dough will be firm and crispy, not soggy and soft like many other doughs.

Tonno

1. Preheat the oven to 450°.
2. Grease a baking sheet approximately 15 " X 11" with olive oil.
3. Then flatten the half the dough using your fingers or a rolling pin.
4. Combine the tomatoes with 3 Tbsp. oil 1/2 tsp. salt and spread the mixture over the pizza crust.
5. Bake the pizza for 10-15 minutes until almost cooked.
6. In the mean time cook the onions in olive oil until they've softened up.
7. Spread the onions over the pizza crust.
8. Drain the oil from the tuna fish and add it to the pizza and then bake for another 5 to 10 minutes.

Sicilian Thick Crust

1. Mix yeast,1/2 cup flour, and 1/2 cup water in a bowl covered with plastic wrap.
2. Let rise for 15 minutes.
3. Stir to deflate.
4. Mix 2 cups of remaining flour with salt, 1 cup cool tap water, and oil.
5. Add yeast mixture.
6. Mix in remaining flour.
7. Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth.
8. Place dough in bowl dusted with flour and cover with plastic wrap.
9. Let rise until doubled (1 to 2 hours).
10. Punch dough down and put in ziploc bag in the refrigerator until ready to use.
11. Preheat oven to 500F.
12. Remove dough from refrigerator when ready to shape into crust.
13. Punch down dough thoroughly and roll out dough on a floured surface.
14. Lightly oil (olive) a 17 1/2" X 11 1/2" X 3/4" pan.
15. Place dough in pan and push to stretch evenly leaving a lip up against sides of pan.
16. Let rest for 10−15 minutes (while you prepare toppings).
17. Stretch out dough again (it will have receded) and place desired toppings.
18. Cook in center of oven until crust is golden brown.