Light Crispy Pizza (Olive Oil Pizza) - Pizza all' olio

Light Crispy Pizza (Olive Oil Pizza) - Pizza all'olio

This  makes 2 pizzas 10 ½ by 16 inches. Pre-baking the pizza dough along with rolling the dough out very thinly and spreading just a thin layer of tomato sauce gives this pizza a light and crispy texture. This dough will puff somewhat during the pre-baking, this adds to the texture and lightness. 

1 ¾ cup flour

1 ½ tsp. salt

2 Tbsp. extra-virgin olive oil (1 Tbsp for each pizza)

½ cup water

flour  for dusting baking sheet

2 tablespoon extra-virgin olive oil

1/2 cup very finely freshly grated Parmigianino-Reggiano  (1/4 cup for each pizza)

1 cup tomato puree

 ½ cup tomato paste

8 oz. low moisture mozzarella ( 4 oz. For each pizza) cut into pieces of about ½ inch by 1 inch 

4 teaspoons dried oregano (2 teaspoons for each pizza)

Mix the flour and salt together in the bowl of a stand mixer. In a small bowl mix the olive oil and water together. Using the flat beater attachment slowly add the olive oil, water mixture to the flour mixture in the mixer while it is running slowly.  When the dough is mixed remove it from the mixer and place on a lightly floured surface and cover the dough and let it rest for 10 minutes. 

Uncover the dough and knead it, (instructions for kneading are on page 20) for 1 minute.  Divide the dough in half and shape into 2 balls. Wrap each ball with plastic wrap, and place in the refrigerator and let them rest for 1 hour. 

While the dough is resting you can grate the Parmigianino and make the tomato topping. Mix the tomato puree and tomato paste together thoroughly.

Lightly dust the baking sheets with flour, and set aside. Roll out the dough  as thin as you can and let it rest again for 5 to 10 minutes. Place each rolled out pizza dough  on a baking sheet, and bake in a preheated 350 degrees Fahrenheit oven for 5 minutes or until the dough is lightly puffed. Remove from the oven and let it sit for 5 minutes. Flip over and  spread a tablespoon of olive oil over each pizza dough with a pastry brush, and lightly sprinkle the freshly grated Parmigiano on top. Place in the oven and let bake another 5 to 10 minutes. 

Remove from the oven, and spread the tomato mixture very thinly and evenly over each pizza dough and distribute the mozzarella pieces evenly on top. Rub the dried oregano in your hands to crumble it and distribute it over the pizzas.

Place in a preheated 350 degree Fahrenheit oven and bake for another 10 minutes or until the cheese is melted and starting to turn a golden brown. Remove from the oven and serve while still hot.