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Choose four: 16 " Thin Crust Pizzas, And get: 1 – Large Party Salad
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Ingredients
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Thin Crust Pizzas (makes four 16" pizzas, serves 15)
Large Party Salad (serves 15)
Method
Thin Crust Pizzas (makes four 16" pizzas, serves 15)
- 1
Make the dough
In a very large mixing bowl or the bowl of a stand mixer fitted with dough hook, combine the warm water, sugar and yeast. Stir and let sit 5–8 minutes until foamy. Add olive oil, 6 cups of flour and the salt. Mix on low until combined, then gradually add remaining flour 1 cup at a time until the dough comes together and pulls away from the bowl. Dough should be soft but not sticky; you may not need all flour or you may need a touch more (adjust by tablespoons). Knead by mixer for 6–8 minutes or by hand on a lightly floured surface for 8–10 minutes until smooth and elastic.
- 2
First rise
Lightly oil a very large bowl, place the dough in it, turn to coat, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes.
- 3
Divide and rest
Punch down the dough gently to release gas. Divide the dough into four equal portions (each will make a 16" thin crust). Shape each portion into a tight ball, place on a floured tray, cover with plastic wrap or a damp towel and let rest 20–30 minutes to relax the gluten — this makes stretching easier.
- 4
Preheat and prep
About 45 minutes before baking, preheat oven to highest temperature (500–550°F / 260–290°C) with pizza stone or steel on middle rack. If you don’t have a stone/steel, preheat two heavy baking sheets inverted. Dust pizza peels or baking sheets lightly with cornmeal or semolina to prevent sticking.
- 5
Stretch and top
Working with one dough ball at a time, on a lightly floured surface or on parchment, press from the center and use your knuckles to gently stretch dough to a 16" round, leaving a slightly thicker edge. Transfer to the cornmeal-dusted peel or parchment. Spread about 2 cups of tomato sauce evenly over each crust leaving a 1/2" border. Sprinkle 2 cups shredded mozzarella per pizza (total 8 cups across four pies). Add desired toppings from the 10 cups allotment, distributing evenly. Finish with about 1/2 cup grated Parmesan sprinkled across all pies and optional torn basil leaves.
- 6
Bake
Slide the pizza onto the preheated stone/steel or inverted baking sheet. Bake each pizza 6–9 minutes at high heat until crust is blistered and cheese is melted and lightly golden. Rotate once midway for even browning if needed. If using two ovens or two stones, bake two at once to save time. Repeat until all four pizzas are baked.
- 7
Finish
Let each pizza rest 3–5 minutes before slicing to allow cheese to set slightly. Cut each 16" pie into 8–12 slices (recommended 8 larger slices), giving 32–48 slices total for about 15 people depending on appetite.
Large Party Salad (serves 15)
- 8
Assemble salad components
In a very large serving bowl or hotel pan, place the mixed salad greens as the base. Distribute halved cherry tomatoes, sliced cucumber, shredded carrots and sliced red onion evenly over the greens. Scatter the halved olives on top.
- 9
Add cheese and seeds
Sprinkle the crumbled feta across the salad and top with toasted pine nuts or sunflower seeds if using. Toss gently if you plan to serve immediately; otherwise leave layered to keep greens from getting soggy.
- 10
Dress and finish
Shortly before serving, drizzle about 3 cups of Italian dressing over the salad (or serve on the side) and toss gently to coat. Garnish with chopped fresh parsley. Taste and adjust salt and pepper if needed.