Thin Crust Pizza Recipe (Pizza Sfogliatta)

Ingredients

• 457 gr 00 Flour/Italian flour (80%)
• 114 gr Manitoba flour (20%)
• 400 gr Water (70%)
• 6 gr Fresh yeast (1%)
• 11 gr Olive oil (2%)
• 11 gr Salt (2%)
• Olive oil
• Semolina
• Mozzarella Cheese
• San Marzano tomatoes
• Salt
• Pepper
• Rosemary leaves
• Potatoes
• Bacon
• Stracciatella cheese
• Prosciutto
• Basil leaves
• Parmesan Cheese
• Tomato sauce
• Chives
• Pepperoni

1. 1Add the Neapolitan flour 00, fresh yeast, and salt to a bowl, followed by the water.
2. 2Mix all of the ingredients using a Danish mixer until well-combined.
3. 3Cover and let rest for one hour.
4. 4Wet hands with water and gently incorporate into dough.
5. 5Do a few stretching and folding motions.
6. 6Cover and let it rise until doubled in size.
7. 7Preheat oven to maximum temperature.
8. 8Place baking steel in lower part of the oven.
9. 9Put semolina on the countertop and mold dough.
10. 10Stretch dough with rolling pin to a 5 mm thickness.
11. 11Paint half of the dough with olive oil.
12. 12Fold into itself.
13. 13Adjust and paint the middle with olive oil.
14. 14Fold again and stretch a little, keeping a rectangular shape.
15. 15Place on parchment paper and let rest for 15 minutes.
16. 16Do the final stretching and partially cook in the oven for 5 minutes.
17. 17Place on a peel upside down.
18. 18For the Potato and Bacon pizza, add mozzarella, pre-baked potatoes and bacon in cubes, and stracciatella cheese.
19. 19Sprinkle with rosemary leaves, salt, pepper, and drizzle with olive oil.
20. 20Take to the oven until cheese is melted.
21. 21For the Prosciutto pizza, add San Marzano tomatoes, salt, and mozzarella di Bufala.
22. 22Take to the oven until cheese is melted.
23. 23Add Prosciutto, stracciatella cheese, basil leaves, and drizzle with olive oil.
24. 24For the Pepperoni pizza, add tomato sauce, mozzarella, and pepperoni.
25. 25Sprinkle with sliced chives.
26. 26Take to the oven until cheese is melted.
27. 27Add shredded Parmesan cheese.