I love my recipe for herbed thin crust pizza. It wasn’t that I had a wandering eye. I happened to see that there was this recipe that could sit in the refrigerator for a few days before you needed it. A recipe that you could freeze. A recipe that looked, well, easier than my already-easy recipe.
Dear reader, as much as I love my herbed pizza crust recipe, this is the best homemade pizza crust I’ve ever tasted. It’s my new favorite.
Light, chewy, not-too-thick, and easy as can be–what’s more to want? Well, I do like the flavor of herbs in the crust, so I might just try adding some oregano and garlic next time. But really, this was delicious.
I think the key is the use of the bread flour, which has a higher gluten content, making for a chewier crust. This dough was really easy to work with, and can sit in the refrigerator up to 3 days before being used (I made mine on day 3). We also froze the second half, and it was perfect when we used it later.
Brushing the crust with a light layer of olive oil and pre-baking it gives it a delicious texture and assures you won’t have soggy pizza. This wasn’t crunchy by any means, just perfectly cooked through and golden.
As for the pizza combination you see pictured, it’s one of my favorites. We just used about 1/2c of store-bought basil pesto (I’ve used Giada DiLaurentiis’s brand and Classico brand with good results), 2 thinly sliced roma tomatoes, mozzarella, and about 1/4c good-quality parmesan cheese. Easy-peasy.Print
Recipe slightly adapted from Annie’s Eats