All-purpose flour 210g
Salt 3g
Tomato sauce (appropriate amount) Cheese slices (appropriate amount) Olive oil (appropriate amount) Blueberry jam (appropriate amount) 1. Use a bread machine to knead the dough. Place the dough ingredients into the bread bucket in the order of liquids first, then solids, and do not forget to add yeast powder at the end. Start the bread machine and knead the dough until it forms a relatively smooth ball. The kneading process should not be too long. 2. Remove the kneaded dough and let it ferment until it doubles in size. Take it out, knead it evenly, and divide it into 4 equal portions for a 6-inch pizza pan to make 4 pizzas. I made 2 pizzas and froze the remaining dough for future use. 3. Take one portion of dough, roll it into a round shape (the thinner the better) with a rolling pin, place it into a pizza pan lined with parchment paper or greased with oil, and prick small holes with a fork. Place it in a preheated oven and bake at 200°C for about 5 minutes.
4. Take out the pizza pan, pour an appropriate amount of olive oil, and spread it evenly with a brush.
5. The next step is to add your favorite ingredients. You can use whatever you have at home. First, squeeze an appropriate amount of tomato sauce and spread it evenly. 6. Cut the cheese into slices and spread them evenly over the crust. If you cover it with a layer of mozzarella cheese, the stringiness will be even better. 7. Cut sausages or ham into slices and spread them over the crust. 8. Sprinkle a layer of corn kernels (washed and drained) and pine nuts (roasted in the oven and cooled). The purple parts are chopped purple cabbage, added for decoration; you may omit them. 9. Cover with a thick layer of mozzarella cheese to make it truly satisfying. Bake at 200°C, middle rack, with top and bottom heat, for about 18 minutes. Enjoy this delicious thin crust pizza!Tips for the Best Result
Because this crust is rolled thin, the 5-minute par-bake at 200°C (about 390°F) does the heavy lifting. Pull the empty crust out when it has lost its raw, translucent look but before it browns, then brush on the olive oil so the surface fries gently during the second bake.
- Drain the washed corn on a paper towel before it goes on. Liquid trapped under a thick blanket of mozzarella is the main reason a thin center turns soft.
- Cool the roasted pine nuts completely first. Warm nuts melt the cheese they touch, and they go from golden to burnt in under a minute, so keep checking them while they toast.
Common Mistakes to Avoid
Kneading too long is the easy trap with a bread machine. Stop once the dough forms a smooth ball; extra kneading makes it springy and reluctant to roll thin. Overloading is the other slip. A 6-inch pan holds less topping than you expect, and a heavy layer steams instead of crisping. Keep the corn, ham and pine nuts in a single even layer under the final cheese.
Storing the Extra Dough Balls
Since the batch divides into four portions, wrap whatever you are not baking in plastic and freeze it the same day. Thaw a ball in the refrigerator overnight, then let it sit at room temperature for about half an hour before rolling. Dough that springs back under the pin needs another 10 minutes of rest, not more force.
