vinegar in pizza crust? what? apay (why)?
because, it makes the crust awesome.
i've had my youth make homemade pizza a few times at the center, but the crust is always a toss-up. sometimes, the crust isn't rolled out enough, and ends up doughy or uncooked inside. other times, it's alright. i decided to pull out a glass jar-turned-rolling pin to ensure that the crust was just the right thickness.
i also decided to add vinegar to the dough after reading this post from Buttered Up. i used sukang iloko, which is ilokano sugarcane vinegar; i figured it would impart a slightly sweet taste, and it just tastes bomb. furthermore, the addition of cornmeal added a crispness to the crust that had been lost in past pizza creations.
vinegar thin crust pizza (adapted from Buttered Up's Happy Time Pizza Dough)
1 cup warm water
1 packet active yeast
1 tbsp sugar
3 tbsp olive oil
1 tsp salt
1/4 cup sukang iloko (sugar cane vinegar)
3 cups whole wheat flour
1 cup cornmeal
-stir the water, sugar and yeast together, and set the mixture aside to allow the yeast to bloom.
-combine the dry ingredients.
-incorporate the olive oil, vinegar and yeast solution with the dry ingredients knead until stretchy and slightly sticky, then oil and set aside in a covered bowl.
-allow the dough to rise until double in size (this time, approximately 30 minutes).
-preheat the over to 475 degrees F
-remove dough and divide onto 3-4 greased pizza sheets.
-gently roll out pizza dough until thin, about the thickness of 6 sheets of paper (or so...).
-bake the crust for 5 minutes before adding the sauce/cheese/peanut butter.
-add sauce/cheese/peanut butter.
-bake for 10-12 minutes.
-allow to cool before cutting.