About the Recipe
Dinner / Pizza / Italian-Inspired
Ingredients
Dough
2 cups 00 flour
¾ cup warm water (not hot)
1 tsp instant yeast
1 tsp salt
1 tbsp olive oil
Sauce
½ cup crushed San Marzano tomatoes
Pinch of salt
Tiny drizzle olive oil
Toppings
1 chicken breast, pan-seared and thinly sliced
3–4 strips bacon, fully cooked and crispy
Fresh mozzarella, torn and blotted dry
Optional: thin red onion slivers
Optional: chili flakes
Finish
Fresh basil
Freshly cracked black pepper
Optional: light drizzle hot honey
Preparation
Steps
1. Make the Dough
Mix warm water and yeast. Let sit 5 minutes.
Add flour and salt. Mix.
Add olive oil and knead 5–6 minutes until smooth and elastic.
Cover and rest 30–45 minutes. Do not overproof.
2. Prepare the Sauce
Mix crushed tomatoes, salt, and olive oil.
Do not cook. Do not add garlic or sugar.
3. Prepare the Toppings
Pan-sear chicken and slice thin.
Cook bacon fully until crisp. Pat dry.
Tear mozzarella and blot thoroughly with paper towels.
Ensure all toppings are completely dry before using.
4. Preheat
Heat oven to 500–550°F.
Preheat baking steel or inverted sheet pan for 45 minutes.
5. Assemble
Divide dough in two.
Stretch paper-thin — you should almost see light through it.
Add 2–3 tablespoons sauce only.
Add cheese first, then chicken, then bacon.
Light drizzle olive oil.
6. Bake
Slide onto hot steel/pan.
Bake 6–8 minutes until:
Edges blistered
Bottom crisp with brown spotting
Cheese melted but not pooled
7. Finish
Add fresh basil after baking.
Sprinkle black pepper.
Optional: very light drizzle hot honey.
Tips
Soft and stretchy dough is correct. Sticky dough = weak crust.
Pre-cook all toppings. Moisture is the enemy of thin crust.
Less sauce = better structure.
Don’t overload. Thin crust is not a deep dish.
