Name: Union Park Pizzas Super Thin-crust Pizza Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 500 g all-purpose flour; 7 g instant dry yeast; 10 g fine sea salt; 5 g granulated sugar; 325 ml warm water; 15 ml extra-virgin olive oil; 400 g canned crushed tomatoes; 15 g tomato paste; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 10 ml olive oil; 500 g low-moisture whole-milk mozzarella, shredded; 200 g fresh mozzarella, sliced; 60 g grated Parmesan or Pecorino; 120 g pepperoni slices; 120 g sliced Italian sausage (pre-cooked); 80 g thinly sliced prosciutto; 150 g sliced mushrooms; 60 g sliced red onion; 120 g sliced bell peppers (mixed colors); 80 g pitted black olives, sliced; 20 g fresh basil leaves; 40 g baby arugula; 30 g anchovy fillets (optional); 5 g red pepper flakes; 20 ml olive oil (for brushing); 20 g cornmeal or semolina (for dusting); 0 to taste crushed red pepper to taste

Method

Dough (makes 2 12-inch thin crusts)

Mix

In a large mixing bowl or stand mixer bowl, whisk together the flour, instant dry yeast, sugar, and salt so the yeast does not directly contact the salt. Combine warm water and 15 ml olive oil. Pour liquids into the dry ingredients and mix with a dough hook on low for 2 minutes until incorporated, then increase speed to medium and knead 4–5 minutes until a smooth, slightly tacky dough forms. If mixing by hand, stir with a wooden spoon until it comes together and knead on a lightly floured surface 6–8 minutes.

Bulk rise

Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot for 45–60 minutes, or until roughly doubled.

Divide & Rest

Turn the dough out, divide into two equal portions (about 320–340 g each). Shape each into a tight ball, place on a lightly floured tray, cover, and rest 20–30 minutes at room temperature to relax the gluten — this helps achieve a super thin, stretchable crust.

Preheat

Position a pizza stone or steel in the oven on the top third rack and preheat to the highest setting (500–550°F / 260–290°C) for at least 45 minutes. If using a pizza oven, follow manufacturer's recommended preheat. If you have a pizza steel and broiler, preheat steel and broiler for a blast at the end.

Shape thin crust

On a work surface lightly dusted with semolina or cornmeal, stretch each dough ball into a 12-inch round. Use your fingertips to press from the center outward leaving a slightly thicker 1/4–1/2 inch rim. For super thin crust, stretch thinner in the center but keep the rim slightly raised to hold toppings. Transfer shaped dough to a well-dusted peel or an inverted baking sheet.

Basic Tomato Sauce (enough for 2 pies)

Heat 10 ml olive oil in a small saucepan over medium heat. Add minced garlic and cook 20–30 seconds until fragrant but not browned. Stir in crushed tomatoes, tomato paste, dried oregano, salt and pepper. Simmer gently 8–10 minutes to concentrate flavors. Taste and adjust seasoning. Let cool slightly before using. You only need ~100–120 g of sauce per 12-inch pie; refrigerate leftovers for another use.

Assemble & Bake (for each 12-inch pie)

Preheat oven and stone/steel as noted above.

Top the dough

Brush the stretched dough rim lightly with olive oil (about 5–10 ml). Spoon 100–120 g of tomato sauce onto the center and spread thinly leaving the rim exposed. Sprinkle 150 g shredded low-moisture mozzarella evenly over the sauce for a classic cheese pie. For the kid's cheese pie use only shredded low-moisture mozzarella (150 g) and a light dusting of grated Parmesan (10 g) — no strong seasonings.

Five preset pie examples (variations)

1) Pepperoni Pie: After shredded mozzarella, top with 30–40 g pepperoni slices and a light sprinkle of grated Parmesan. 2) Sausage & Peppers: Add 40–50 g sliced cooked Italian sausage, 50 g sliced bell peppers, and 20 g sliced red onion. 3) Mushroom & Prosciutto: Scatter 70–80 g sliced mushrooms (sauté first for 1–2 minutes to remove moisture), bake with 100 g shredded mozzarella, then top with 40 g prosciutto and fresh basil after baking. 4) Margherita (Fresh Mozzarella): Use 100 g fresh mozzarella slices arranged over sauce, 80 g shredded mozzarella under if desired; bake and finish with 10–15 g fresh basil and a drizzle of olive oil. 5) Olive & Anchovy (Savory): Use 60–80 g sliced black olives and optional anchovy fillets (10–15 g) distributed sparingly; finish with red pepper flakes to taste.

Bake

Slide the assembled pie onto the preheated stone or steel. Bake 6–9 minutes in a 500–550°F oven (times vary by oven and stone/steel). Rotate the pizza halfway if browning unevenly. For a very quick high-heat oven, 4–6 minutes may be enough. Look for a blistered, golden crust and melted, slightly browned cheese.

Finish & serve

Remove pizza to a cutting board. For pies that require fresh toppings (prosciutto, basil, arugula), add them now: scatter prosciutto or a small handful (20 g) of arugula and drizzle with 5–10 ml olive oil. Let rest 1–2 minutes, slice into 8 slices or as desired, and serve immediately.

Build-Your-Own Extras & Storage

Provide optional extras (red pepper flakes, extra grated cheese) and let diners add to slices. To store: cool leftover pizza, wrap tightly and refrigerate up to 3 days. Reheat in a 425°F oven on a sheet or skillet for best crispness, 5–8 minutes.