Anyone who knows me well, knows I love pizza! Not everyone is lucky enough to have a pizza oven in their backyard and I have an awesome one by Fontana. The ovens are made in Italy and my model is on wheels so I have the ability to move it! The oven is wood fueled and gets up to 700 degrees, so baking a pizza takes only minutes.
The recipe that follows is my version of a Neopolitan Style pizza crust, super thin and deliciously crisp!
White Wine Pizza Dough
Cracker Crust Pizza Dough
3 cups bread flour
2 teaspoons dry yeast
1/2 cup white wine
1/2 cup warm water
1 teaspoon sugar
1 1/2-2 Tablespoons olive oil
1 teaspoon salt
Bench flour for rolling out dough
In a microwaveable bowl combine the wine and the water, microwave for 30 seconds just enough to warm it. If it’s too hot it will kill the yeast when you add it.
Stir in the yeast and the sugar, let set for 5 minutes or so, and allow the yeast and sugar to mingle. Then stir in you olive oil.
Next add flour and salt, knead mixture into a smooth dough. Divide into four pieces coat in olive oil, cover with plastic wrap and allow to rest for 20 minutes.
Each piece rolled out will make one 12″ thin cracker crust.
If you don’t need all the crusts at the same time. Roll them each out, layer onto parchment paper and wrap in cling wrap and freeze flat. These will keep frozen well for a couple of weeks.
When you’re ready for a pizza simply remove for the freezer. Cover a pizza peel with corn meal and lay the frozen crust on it. Allow the crust to defrost for about 5 minutes. Top and bake as you normally would.