Lavash gets dressed; Mozzarella Pizza

Short post, the Husband is cooking his success and my failure dish (scalloppini) tonight and I'm baking cookies to take to my father in law when we go to visit tomorrow. I loved the dough that made the Daring Bakers lavash recipe and made it again.

This time I doubled the quantity, added some flavours and divided in 5 equal dough balls. Rolled them out to a desirable thin pizza and kept the toppings very very simple. Simple is good, especially in pizza. Kids raved, DH and I smiled happily.

Feel good food.

Thinnest crust Pizza

(adapted Peter Reinhart's lavash recipe in the Bread Baker's Apprentice)

Dough:

(Makes 5 smallish pizza's)

3 cups bread flour

60 gr semolina

1 tsp yeast

1 tsp salt

scant tbs dried oregano

sprinkling of freshly ground pepper

1 cup water

1.1/2 tbs honey

2 tbs olive oil

Topping:

Sauce:

1 chopped tomatoes, canned

1 small can concentrated tomato paste

1 garlic clove

1 tbs olive oil

fresh oregano

pepper / salt

fresh mozzarella, sliced

salami

couple of button mushrooms

grated cheese

some gorgonzola

Knead a dough that's soft and elastic, let rise until doubled. Divide in equal portions and ball. Cover with a teatowel while you proceed to roll out the dough one by one. Use the back of a spoon to dress with tomato sauce and top. Please, the crust is very thin and will collapse under the weight of heavy toppings. Don't. Keep it simple. Really.

Doughballs each weighed approx. 130 grams. Bake in a moderately hot oven (yes to stone!! but a baking sheet heated with the oven works well) until rims and topping are golden. Enjoy Enjoy!

Inspiring posts:

- Alsatian pizza or Flamme küche

- thin crust pizza dough recipe

- BBB potato pizza

- and this is just witty banter in Dutch