How to Make Thin Crust Pizza with Homemade Pizza Sauce

    To make a thin-crust pizza for the weekend.Prepare homemade tomato sauce, which is detailed in the recipe. This sauce can also be used to make other Italian dishes such as lasagna and pasta salads.Before baking, lightly brush the edge of the crust with olive oil. Even if you pile on plenty of cheese and salami,the crispy edges after baking are the most satisfying part. Ingredients: 400 grams high-gluten flour.20 grams of olive oil.1 package of sausage. Cheese, as much as desired.
Fresh basil leaves.For the dough: Dry yeast (5 grams).Salt (3 grams). Sugar (6 grams).

    Warm water.

    Makes homemade pizza sauce for thin-crust pizzas.Prepare all ingredients (for 6 pieces of 6-inch pizza, or 4 pieces of 8-inch pizza). Rinse the yeast with warm water and olive oil in high-gluten flour, mixing well. If you forgot to add the olive oil at first, adding it later isn't a big problem. Mix sugar and salt into the dough after kneading for a few minutes. Knead until the surface of the dough is smooth. Cover with a damp cloth or plastic wrap, allowing the dough to rise. When the dough has doubled in size, remove it. Divide into 6 portions and shape them into balls. If making an 8-inch pizza, divide into 4 portions.

    Wrap unused dough portions well and store in the freezer for later use.

    Preheat the oven to 240 degrees Celsius. Dust a clean work surface with flour to prevent sticking, then roll out the dough into your desired shape. Roll it very thin for a crispy crust. For uniqueness and flair, I rolled mine into a square, but that was another lesson learned.

    Brush the pizza base with homemade sauce or tomato paste.

    Add cheese and salami as desired.

    Bake for about 8 to 10 minutes in the oven. Top with fresh basil leaves before serving.

    Does it look professional from afar?

    Well, it's crooked!

    It might be better for those who aren't skilled with a rolling pin to make round pizzas instead of squares.

    Cooking TipsNever mix salt and yeast at the same time; salt can destroy yeast activity. If the temperature is low, dissolve the yeast in warm water first before adding it to the flour.

    7. The amount of warm water isn't fixed and depends on the flour's absorption rate. Leave some water aside for gradual addition until the dough is not too sticky. After portioning the dough, store unused portions in the freezer; they can be thawed naturally at room temperature without affecting the taste. I ate three such pizzas after thawing and found them delicious. I love crispy crusts with cheese and salami, topped with basil leaves. Though the ingredients might seem simple, their combination is perfect. That's why this classic recipe remains so popular despite its simplicity.A good pizza sauce is essential for a thin-crust pizza; tomato paste can be used if you're lazy but won't taste as good. How to make homemade pizza sauce? Refer to the previous recipe I posted. It's simple and easy. Please read it carefully.

    Brush the pancake with homemade pizza sauce, or simply use tomato sauce if you want.

    Then lay on mozzarella cheese. Do you like cheese? If so, add as much as you can!

    Place salami slices on top and bake in the oven for about 8 to 10 minutes.

    After baking, top with sesame leaves.

    Isn't it still beautiful and professional-looking from a distance?

    Well, it did come out a bit crooked!！So, you awkward teenagers like me shouldn't attempt square pizzas, okay? Just make them round for now!

    Cooking Tips

    When making pizza dough, never mix the yeast with salt; the salt can destroy the yeast's activity. If it's cold, dissolve the yeast in warm water first before adding to the flour. The amount of warm water isn't fixed and depends on your flour's absorption rate. Keep some water back, gradually add until the dough is not too sticky. Divided dough can be frozen for storage; when ready to use, take it out from the fridge and let it defrost in the refrigerator. It won't affect the taste at all. Personally, I love a crispy bottom with cheese, salami, and sesame leaves. Although there aren't many ingredients, they complement each other perfectly. This is likely why such a simple pizza remains so classic. The red sauce for a thin-crust pizza is also important. If you're too lazy to make it from scratch, tomato sauce will do just fine. How to make the red sauce? Refer to my previous recipe; I posted it yesterday. It's simple and convenient. Please read carefully.