A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Ultra-Thin Pizza Crust with MOD-Inspired Toppings

Author: Charlotte Rutledge

Ultra-Thin Pizza Crust with MOD-Inspired Toppings Recipe

Starting from a single shop in Seattle, Washington, MOD Pizza is now known across the country as the place for artisan, made-to-order pizza. In celebration of our partnership with them, we bring you this recipe, which merges our recipe for Ultra-Thin Pizza Crust with their Lucy Sunshine and Dillon James topping combinations, complementary combos as good as any we could ever imagine.

At a glance

Prep
Bake
Total
Yield
2 medium (12") pizzas, about 16 slices total

Ingredients

Choose your measure:

Crust

Lucy Sunshine Topping (enough for 2 pizzas)

  • garlic oil or olive oil
  • one 8-ounce ball fresh mozzarella, thinly sliced or torn
  • freshly grated Parmesan, to taste
  • one 13.75-ounce can artichoke hearts, drained and quartered
  • 2/3 cup pizza sauce

Dillon James Topping (enough for 2 pizzas)

  • garlic oil or olive oil
  • 2/3 to 1 cup pizza sauce
  • one 8-ounce ball fresh mozzarella, thinly sliced or torn
  • freshly grated Parmesan, to taste
  • 1 to 2 large fresh tomatoes, sliced horizontally into 10 thin (1/8" to 1/4") rounds
  • fresh basil, torn or chopped, to taste

Instructions

  1. To make the crust: Combine the dry ingredients, oil, and 1 cup water, mixing and kneading — by hand, mixer, or bread machine — to make a soft, smooth dough; adjust with additional water if necessary.
  2. Cover the dough, and let it rise at room temperature for 60 to 90 minutes, or until it begins to look puffy.
  3. In the meantime, position a rack in the middle of the oven and place a baking stone on it. While a baking stone isn't necessary, it produces a wonderful crisp crust. Preheat the oven to 425°F.
  4. Divide the dough into two equal portions and place each on a separate piece of parchment paper (if baking on a stone) or on two lightly oil pizza pans or baking sheets.
  5. Press the dough outward from the center to make a very thin, flat circle about 12" across. If the dough starts to resist stretching, cover it and let it rest for 10 minutes to relax the gluten before resuming shaping.
  6. To top with the Lucy Sunshine combination: Brush the pizzas with garlic oil, then top with an even layer of mozzarella and Parmesan. Evenly distribute the artichoke heart quarters over the cheese.
  7. To top with the Dillon James combination: Brush the pizzas with garlic oil, then spread with a thin coating of pizza sauce. Top with an even layer of mozzarella, Parmesan, and tomato slices.
  8. Bake the pizzas for 12 to 15 minutes, or until hot and bubbly.
  9. Remove the pizzas from the oven and allow them to cool for a few minutes.
  10. Spoon a dollop of pizza sauce onto each quarter of the Lucy Sunshine pizzas, and/or scatter fresh basil over the Dillon James pizzas. Serve hot.