Pizza Dough for Thin Pizzas/French Rolls

This is actually a recipe for French Rolls that I got out of TeaTime (May/June 2010), but it makes wonderful thin pizza dough! It makes two pizzas. I, personally, do not use a food processor to mix mine. I just use the old-fashioned Amish dough whisk from King Arthur and then do it by hand. I think you only need to let it rise once for pizza.

1 3/4 cups bread flour

1 1/4 tsp active dry yeast

1 1/4 tsp coarse salt

1/2 cup plus 3 T warm water (110 to 115 F)

1. In the work bowl of a food processor, pulse flour, yeast and salt together until combined. With the motor running  add water through work-bowl spout, blending until dough comes together and forms a ball. Let dough rest for 5 minutes.

2. Turn out onto a lightly floured surface and knead a few times until dough forms a ball. Place in a large bowl, cover with plastic wrap and let rise for 1 hour in a warm (85 F) place, free from drafts.

(The rest of the recipe is for the French rolls, although I've never made them, I thought someone might be curious.)

3. Turn dough out onto a lightly floured surface and knead several times until dough forms a smooth ball. Return dough to bowl, cover with plastic wrap and let rise a second time until doubled in size, approximately 1 hour.

4. Line a baking sheet with parchment paper. Set aside.

5. Divide dough into 12 pieces. Shape pieces into smooth balls. Place 2 inches apart on prepared baking sheet. Brush with butter. Let rise until doubled in size, approximately 45 minutes.

6. Preheat oven to 425 F.

7. Bake rolls until golden brown, 8 to 12 minutes. Remove from oven and brush with butter. Serve warm with more butter.