This recipe offers a delightful thin-crust pizza with a crispy base and flavorful toppings, perfect for pizza lovers.
Combine the bread flour, sugar, and yeast in a food processor.
Ensure the yeast is fresh for optimal dough rise.
Gradually add warm water while the processor is running until the dough forms.
Use warm water to activate the yeast effectively.
Add olive oil and salt, then process until the dough is smooth.
The dough should be slightly sticky but manageable.
Knead the dough briefly on a floured surface and let it rest.
Cover the dough with a damp cloth to prevent drying.
Blend the canned tomatoes, olive oil, vinegar, garlic, oregano, and pepper until smooth.
Adjust seasoning to taste for a personalized flavor.
Preheat the oven to 500°F with a pizza stone inside.
A hot pizza stone ensures a crispy crust.
Roll out the dough into a thin circle and transfer to a pizza peel.
Dust the peel with flour to prevent sticking.
Spread the sauce over the dough, leaving a border.
Use the back of a spoon for even spreading.
Sprinkle Parmesan and mozzarella over the sauce.
Distribute cheese evenly for consistent melting.
Bake the pizza on the stone until the crust is golden and cheese bubbly.
Rotate the pizza halfway through for even cooking.
Let the pizza cool slightly before slicing and serving.
Cooling helps the cheese set for cleaner slices.
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