pizza on the mountain
In my pizza-making journey, I’ve come a little closer to getting the results I’m after here in our mountain home. 8250 ft. can throw your baking off course a bit!
David likes a thin, crispy pizza crust–not the thick, soft homemade crust I grew up with. It took a bit of experimentation, but I finally hit on a decent method.
I like this recipe I found online: the Good n’ Easy High Altitude Pizza Dough Recipe. It makes 2 thin crust pizzas (or one thick crust) but you can also double the recipe and freeze it in balls to use later.
1 package yeast
1 tsp sugar
1 cup warm water
1 tsp salt
2 tbsp olive oil
2.5 cups flour (I substitute half of the flour with whole-wheat)
In a large bowl, dissolve yeast and sugar in warm water. Then slowly pour in the remaining dough ingredients and beat vigorously (about 20 strokes). Optional: Sprinkle a little parmesan cheese and oregano or crushed red pepper into bowl before beating. Knead dough for 5 to 10 minutes. Cover bowl and let dough rise for about 5 minutes while you prepare the sauce.
Since it takes me quite a bit longer than 5 minutes to “prepare the sauce”, I do that step ahead of time, usually in bulk. I buy a giant can of crushed tomatoes at Costco for $2 + change and make a quadruple batch of Zesty Sauce. We like all of our sauce “zesty”, so I freeze the extra to use later as a base for spaghetti and meatballs, lasagna, eggplant parmesan or whatever other Italian dish we might make.
Next step for the pizza: I divide the dough into 2 balls, roll it out super thin, and prebake it at 450 degrees for 10 minutes. Then I add sauce and toppings, and bake for another 10 minutes.
In my oven, on our mountain, it comes out perfect.
What type of yeast did you use?
Just plain old active dry yeast.
Do you have a recipe for regular crust pizza dough (I saw that you said your hubby likes thin crust, but mine likes regular and I am new to high altitude baking/ cooking and looking for a pizza dough recipe). If not I may make him try this one because it looks super yummy!! Thank you!!
I would just try using the whole ball of dough for one crust to make it thicker. I hope that works for you…what is your altitude? Let me know how it comes out if you try it!
Would like also work at sea level? I currently live at 6000 ft and use this recipe all the time but am moving soon to the coast.
Well, I’m not sure, but I would give it a try. Let me know how it goes!
At what altitude was your recipe prepared? I’m at 4000 ft and thinking of trying it. Thanks!
Hi Christine,
We were at 8250 for that recipe, and I also use it where we live now, above 9000 ft. I think it should work for your altitude, but you would have to try it. Let me know how it works!
I guess I should read things on my computer and not my phone…I reread it and saw you posted the altitude. Sorry about that! I tried the recipe at 4000 ft tonight and it works great! Thank you for posting this recipe! -Christine
You’re welcome! Glad it worked!
Hi Mountain girl so glad to have found you..Im from the east coast and now live in 8000 feet..So frustrated I’m lost out here with baking going to give this a try tonight..I’ll keep you posted.Ty for sharing your web-site..Needing lots of help!! 😉
Hi Mia,
Thank-you, thank-you for this amazing pizza crust recipe!
Hubby & I are living at approx. 8200 feet and this crust is the best we’ve ever eaten at any altitude. I’ve just made it for the third time in two weeks (!!) with only small adjustments.
Rising time for our altitude is closer to 20 min.
The pre-bake stage with my oven and altitude is more like 18-20 min. for a crust that’s crispy (but not hard) and a little chewy.
After adding yummy toppings, it gets baked for 15 min. and then I turn on the broiler (leave the rack where it is on the next to lowest slot in oven)and watch it carefully. Remove when bubbly and golden brown.
We love it so much that we threw a “Pizza Party” for friends yesterday so they could experience it’s amazingness and they gorged until they were ready to pop! There are no decent pizzerias in our new country and we’d been really homesick for some great pizza until finding your recipe. Smiles and happy tummies (and lots of pizza) all around!!! 🙂 Thanks!!!
Hey there! Just wanted to say thanks for this recipe. Will be checking out more of yours as we are at 8,200 feet. I am the one in the family that loves crispy crust and I was in heaven tonight!
Appreciate you!
Sammi,
Wow, thanks for letting me know how much you guys liked it! So glad the recipe worked out for you!
Michelle,
So glad you can use some high altitude recipes too!
I wonder if this will work in a bread machine? Then let it rise
I made the dough and cut it in half. The first I made a pizza with the same day. I was disappointed, the crust was like a cracker. Nice and thin though. I did some reading, then when I made the second pizza, when the dough thawed out, I kneaded it for five minutes or so, really put some muscle into it. That pizza came out great. Nice thin chewy crust. Going to make some more of this dough this week. Just to put in the freezer for “bail out” meals.
Thank you! Thank you! Thank you! We moved from Missouri to 7000 ft a few months ago & I’m still trying to adjust all my recipes.
When using the frozen dough, do you just thaw it in the fridge for awhile? Are there any special steps for using it?
Melissa,
Yes, just thaw it in the fridge. No special steps, just make it the way you like it. I haven’t made it for a while now, as we moved closer to sea level. I hope you like it!