Thin-crust pizza is closest to the original Italian creation. Even thinking of pizza may conjure the classic image of a white-jacketed chef hand-tossing a disc of dough until it's almost thin enough to be
translucent. Pizza purists enjoy the authenticity of a thin crust while health-conscious pizza lovers appreciate the lightness of a crisp, cracker-like slice.
The earliest pizzas may have evolved as a means for bakers to test the readiness of their ovens for bread-baking. A round of thin tossed dough took only minutes to cook in a properly heated oven and provided a snack for the baker as
well.
The simplicity of thin-crust pizza makes it well suited to variations on classic recipes such as pizza margherita and pizza marinara. As the earliest pizzas involved just a sprinkle of herbs, oil, or cheese to liven up a baker's meal,
most thin-crust recipes are meant to go with minimalist toppings. A thin crust could buckle or become soggy under too heavy a cargo of toppings, so use a light hand when adding them; two or three high-quality toppers are often preferable
to a load of lesser ingredients.
A thinner crust also means a shorter baking time. Heartier toppings like broccoli or peppers benefit from pre-cooking on the stove before going onto the pizza. Slice other toppings thinly or dice them fine to ensure that they cook sufficiently.
Fresh tomatoes are especially good on a thin-crust pizza as they lose none of their bright flavor and little of their moisture in the few minutes they spend in the oven or on the grill.
Thin-crust recipes also lend themselves to lighter dining. Choosing a thin crust over a heavy deep-dish version can save hundreds of calories per slice. Adding whole grains improves the nutritional profile of a traditional thin crust
without negatively affecting its taste or texture, making a thin-crust pizza a good option for health-conscious diners.
Thin-crust pizza satisfies a craving not just for pizza itself, but for a taste of culinary history. |
