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Crust, Ultra-thin Pizza Crust with Mod-inspired Toppings

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 19 ingredients

  1. 152 g pizza sauce -- (to 227g or 2/3C to 1C or 5
  2. 340 g fresh tomatoes -- sliced horizontally into
  3. fresh basil -- torn or chopped, to taste
  4. 227 g fresh mozzarella -- thinly sliced or torn, (one 8-oz) freshly grated Parmesan -- to taste
  5. 372 g Pizza Flour Blend -- *Tip, (3C or 13 1/8 oz)
  6. 50 g olive oil -- (1/4C or 1 3/4 oz)
  7. 1 teaspoon instant yeast
  8. Bread
  9. 10 thin (1/8" to 1/4") rounds, (to 397g or 1 to 2 large or 12 to 14 oz)
  10. 1 tablespoon Pizza Dough Flavor -- optional; for enhanced pizza flavor
  11. LUCY SUNSHINE TOPPING -- (ENOUGH FOR 2 PIZZAS) olive oil -- or garlic oil
  12. 390 g artichoke hearts -- drained and quartered, (13.75-oz can)
  13. 152 g pizza sauce -- (2/3C or 5 3/8 oz)
  14. 3/8 to 8 oz)
  15. 227 g lukewarm water -- (to 283g or 1 to 1 1/4C or 8 to 10 oz)
  16. DILLON JAMES TOPPING -- (ENOUGH FOR 2 PIZZAS) olive oil -- or garlic oil
  17. 227 g fresh mozzarella -- thinly sliced or torn, (one 8-oz) freshly grated Parmesan -- to taste
  18. CRUST
  19. 1 teaspoon salt
Contains GlutenMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Tomato High in protein · Source of vitamin C

    High in protein · 1.2 g per 100 g, 21% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.

  2. Basil High in vitamin A · High in vitamin K · High in folate · +7

    High in vitamin A · 264 µg per 100 g, 33% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    High in vitamin K · 415 µg per 100 g, 553% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    High in folate · 68 µg per 100 g, 34% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    High in copper · 0.4 mg per 100 g, 39% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    High in manganese · 1.1 mg per 100 g, 57% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    High in protein · 3.1 g per 100 g, 55% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin C · 18 mg per 100 g, 23% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of calcium · 177 mg per 100 g, 22% of the reference intake per 100 g

    • Calcium contributes to normal blood clotting.
    • Calcium contributes to normal energy-yielding metabolism.
    • Calcium contributes to normal muscle function.
    5 more authorised claims
    • Calcium contributes to normal neurotransmission.
    • Calcium contributes to the normal function of digestive enzymes.
    • Calcium has a role in the process of cell division and specialisation.
    • Calcium is needed for the maintenance of normal bones.
    • Calcium is needed for the maintenance of normal teeth.

    Calcium is a mineral your body needs to build and maintain strong bones and to carry out many important functions. Calcium is the most abundant mineral in the body. NIH fact sheet

    Source of magnesium · 64 mg per 100 g, 17% of the reference intake per 100 g

    • Magnesium contributes to a reduction of tiredness and fatigue.
    • Magnesium contributes to electrolyte balance.
    • Magnesium contributes to normal energy-yielding metabolism.
    7 more authorised claims
    • Magnesium contributes to normal functioning of the nervous system.
    • Magnesium contributes to normal muscle function.
    • Magnesium contributes to normal protein synthesis.
    • Magnesium contributes to normal psychological function.
    • Magnesium contributes to the maintenance of normal bones.
    • Magnesium contributes to the maintenance of normal teeth.
    • Magnesium has a role in the process of cell division.

    Magnesium is a nutrient that the body needs to stay healthy. Magnesium is important for many processes in the body, including regulating muscle and nerve function, blood sugar levels, and blood pressure and making protein, bone, and DNA. NIH fact sheet

    Source of iron · 3.2 mg per 100 g, 23% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Nutrients per 100 g of “Basil, fresh”, USDA FoodData Central.

  3. Bread High in thiamine · High in riboflavin · High in niacin · +8

    High in thiamine · 0.4 mg per 100 g, 40% of the reference intake per 100 g

    • Thiamine contributes to normal energy-yielding metabolism.
    • Thiamine contributes to normal functioning of the nervous system.
    • Thiamine contributes to normal psychological function.
    1 more authorised claims
    • Thiamine contributes to the normal function of the heart.

    Thiamin (also called vitamin B1) helps turn the food you eat into the energy you need. Thiamin is important for the growth, development, and function of the cells in your body. NIH fact sheet

    High in riboflavin · 0.4 mg per 100 g, 31% of the reference intake per 100 g

    • Riboflavin contributes to normal energy-yielding metabolism.
    • Riboflavin contributes to normal functioning of the nervous system.
    • Riboflavin contributes to the maintenance of normal mucous membranes.
    6 more authorised claims
    • Riboflavin contributes to the maintenance of normal red blood cells.
    • Riboflavin contributes to the maintenance of normal skin.
    • Riboflavin contributes to the maintenance of normal vision.
    • Riboflavin contributes to the normal metabolism of iron.
    • Riboflavin contributes to the protection of cells from oxidative stress.
    • Riboflavin contributes to the reduction of tiredness and fatigue.

    Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet

    High in niacin · 4.8 mg per 100 g, 30% of the reference intake per 100 g

    • Niacin contributes to normal energy-yielding metabolism.
    • Niacin contributes to normal functioning of the nervous system.
    • Niacin contributes to normal psychological function.
    3 more authorised claims
    • Niacin contributes to the maintenance of normal mucous membranes.
    • Niacin contributes to the maintenance of normal skin.
    • Niacin contributes to the reduction of tiredness and fatigue.

    Niacin (also called vitamin B3) helps turn the food you eat into the energy you need. Niacin is important for the development and function of the cells in your body. NIH fact sheet

    High in folate · 105 µg per 100 g, 53% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    High in selenium · 30 µg per 100 g, 55% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of iron · 3.0 mg per 100 g, 22% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 16% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.5 mg per 100 g, 25% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of protein · 9.5 g per 100 g, 13% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Contains choline · 84 mg per 100 g, at least 82.5 mg per 100 g

    • Choline contributes to normal homocysteine metabolism.
    • Choline contributes to normal lipid metabolism.
    • Choline contributes to the maintenance of normal liver function.

    Choline is a nutrient that is found in many foods. Your brain and nervous system need it to regulate memory, mood, muscle control, and other functions. NIH fact sheet

    Nutrients per 100 g of “Bread, egg”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Starting from a single shop in Seattle, Washington, MOD Pizza is now known across the country as the place for artisan, made-to-order pizza. In celebration of our partnership with them, we bring you this recipe, which merges our recipe for Ultra-Thin Pizza Crust with their Lucy Sunshine and Dillon James topping combinations, complementary combos as good as any we could ever imagine.
  2. PREP: 30 mins. BAKE: 12 mins. to 15 mins. TOTAL: 2:25 YIELD: 2 medium (12") pizzas
  3. To make the crust: Combine the dry ingredients, oil, and 1 cup water, mixing and kneading - by hand, mixer, or bread machine - to make a soft, smooth dough; adjust with additional water if necessary.
  4. Cover the dough, and let it rise at room temperature for 60 to 90 minutes, or until it begins to look puffy.
  5. In the meantime, position a rack in the middle of the oven and place a baking stone on it. While a baking stone isn't necessary, it produces a wonderful crisp crust. Preheat the oven to 425F.
  6. Divide the dough into two equal portions and place each on a separate piece of parchment paper (if baking on a stone) or on two lightly oil pizza pans or baking sheets.
  7. Press the dough outward from the center to make a very thin, flat circle about 12" across. If the dough starts to resist stretching, cover it and let it rest for 10 minutes to relax the gluten before resuming shaping.
  8. To top with the Lucy Sunshine combination: Brush the pizzas with garlic oil, then top with an even layer of mozzarella and Parmesan. Evenly distribute the artichoke heart quarters over the cheese.
  9. To top with the Dillon James combination: Brush the pizzas with garlic oil, then spread with a thin coating of pizza sauce. Top with an even layer of mozzarella, Parmesan, and tomato slices.
  10. Bake the pizzas for 12 to 15 minutes, or until hot and bubbly.
  11. Remove the pizzas from the oven and allow them to cool for a few minutes.
  12. Spoon a dollop of pizza sauce onto each quarter of the Lucy Sunshine pizzas, and/or scatter fresh basil over the Dillon James pizzas. Serve hot.
  13. *Tip: If desired, substitute 1 1/2C (6 1/4 ozs, 177g) King Arthur Unbleached All-Purpose Flour, 1C (5 3/4 ozs, 163g) semolina flour, and 1/2C (2 1/8 ozs, 60g) durum flour for the pizza flour blend.
  14. Review: This crust is a dream. I could tell after giving the dough time to rise that it was different from other recipes I had tried because it felt so different in my hands as I was shaping it. It shaped so easily and baked up a beautiful texture, color and good taste. The parchment paper was a really good idea since I don't have a pizza peel and often struggle with getting pizza on and off the stone, the paper made that task easy. I made the dough as specified in the recipe but did not have the KAF pizza flavoring to add, I can only imagine it would make this dough tastier and I will be trying that next time.
  15. Review: The pizza dough recipe is so easy and delicious. I mixed the ingredients using the dough hook and baked the pizza in my Breville pizza maker.
  16. "https://www.kingarthurflour.com/recipes/ultra-thin-pizza-crust-with-mod-inspired-toppings-recipe"

Plating

Cookware for this recipe

  • Baking tray
  • Electric mixer
  • Blender
  • Chef's knife
  • Cutting board
  • Grater
  • Vegetable peeler
  • Pastry brush
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: King Arthur Flour Co.. S(Internet address):. Saved from the Bread-Bakers mailing list (http://www.bread-bakers.com/archives/digests/v119n019.txt), file Recipes/www.bread-bakers.com/archives/digests/v119n019.txt in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.