Crispy Thin Crust Pizza Dough
Elevate your homemade pizza experience with this exceptional thin crust pizza dough recipe. Originating from the Great 'Zaar Orphan Adoption of 2005, this dough has been tried and tested, ensuring a perfect balance of crispiness and flavor. Simple to make, yet so rewarding, this recipe allows for customization. Feel free to experiment with different flours, herbs, and spices for a unique base. Enjoy these two delicious 12-inch pizzas as a canvas for your favorite toppings—ideal for any pizza night!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
All-purpose flour
2 1/2 cups (may substitute whole wheat flour for 1 cup of the all-purpose)
Active dry yeast
1 (1/4 ounce) package (none)
Salt
1/4 teaspoon (none)
Warm water
1 cup (around 110°F (43°C))
Olive oil
1/2-1 tablespoon (none)
Cornmeal
for sprinkling (none)
Instructions
1
In a small bowl, mix a teaspoon of sugar into 1 cup of warm water (around 110°F).
2
Sprinkle the active dry yeast over the warm water and let it sit undisturbed for about 10 minutes or until it becomes frothy.
3
In a large mixing bowl, combine the all-purpose flour and salt.
4
Pour the yeast mixture and the olive oil into the flour mixture.
5
Stir until the ingredients come together, then transfer to a floured surface.
6
Knead the dough for 6-8 minutes until it becomes smooth and elastic. If the dough is too sticky, incorporate a little more flour as needed.
7
Cover the dough with a clean kitchen towel and let it rest in a warm place for 20-30 minutes or until it doubles in size.
8
Preheat your oven to 425°F (220°C).
9
Lightly grease two 12-inch pizza pans and sprinkle them with a dusting of cornmeal.
10
Once the dough has rested, punch it down and divide it into two equal portions.
11
Place each portion on a pizza pan, using your fingers to gently stretch and pat the dough until it covers the entire surface, making sure to create a thicker crust around the edge.
12
For extra crispiness, you can pre-bake the crusts in the preheated oven for 10 minutes before adding toppings.
13
Spread your favorite pizza sauce over the crust and add your desired toppings.
14
Bake in the oven for an additional 10-20 minutes, or until the crust is golden brown and the cheese is bubbly.
15
If you don't plan to use both portions of dough, you can freeze one. Form it into a ball, rub a little olive oil over it, and store in a freezer bag. This will make it easier to remove later. To use, thaw at room temperature before baking.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main goal of this recipe?
The goal is to create a crispy thin crust pizza dough that serves as an exceptional base for homemade pizzas.
How many pizzas does this recipe yield?
This recipe makes enough dough for two 12-inch pizzas.
What temperature should the water be for the yeast?
The water should be warm, approximately 110°F (43°C).
How long should I let the yeast sit to become frothy?
You should let the yeast sit undisturbed for about 10 minutes.
Can I substitute the all-purpose flour?
Yes, you can substitute up to 1 cup of the all-purpose flour with whole wheat flour.
How much flour is required in total?
The recipe calls for 2 1/2 cups of all-purpose flour.
What type of yeast is used in this recipe?
The recipe uses one 1/4 ounce package of active dry yeast.
How much olive oil is needed for the dough?
The recipe requires 1/2 to 1 tablespoon of olive oil.
What is the purpose of adding sugar to the water?
A teaspoon of sugar is added to the warm water to help activate the yeast.
How long should the dough be kneaded?
Knead the dough for 6 to 8 minutes until it becomes smooth and elastic.
What should I do if the pizza dough is too sticky while kneading?
If the dough is too sticky, incorporate a little more flour as needed.
How long does the dough need to rest and rise?
The dough should rest in a warm place for 20-30 minutes or until it doubles in size.
What is the recommended oven temperature for baking?
Preheat your oven to 425°F (220°C).
How should I prepare the pizza pans?
Lightly grease two 12-inch pizza pans and sprinkle them with a dusting of cornmeal.
How do I shape the dough on the pan?
Use your fingers to gently stretch and pat the dough to cover the surface, creating a thicker crust around the edge.
Can I make the crust extra crispy?
Yes, for extra crispiness, you can pre-bake the crusts for 10 minutes before adding any toppings.
What is the total baking time once toppings are added?
Bake the pizza for an additional 10-20 minutes after adding toppings.
How do I know when the pizza is done?
The pizza is ready when the crust is golden brown and the cheese is bubbly.
Can the pizza dough be frozen for later use?
Yes, you can freeze one portion by forming it into a ball, rubbing it with olive oil, and storing it in a freezer bag.
How do I use the dough after it has been frozen?
Thaw the frozen dough ball at room temperature before proceeding with the baking instructions.
Is this recipe considered quick to make?
Yes, it is tagged as 'quick and easy' due to its short 20-30 minute rising time.
What origin story does this recipe have?
This recipe originated from the Great 'Zaar Orphan Adoption of 2005.
Can I add spices to the dough?
Yes, the recipe encourages experimenting with different herbs and spices for a unique base flavor.
What size pizza pans are needed?
The recipe is designed for two 12-inch pizza pans.
What is used to prevent the dough from sticking to the pan?
Olive oil (for greasing) and cornmeal (for dusting) are used on the pans.
How much salt is in the dough?
The recipe uses 1/4 teaspoon of salt.
Does the recipe require a specific type of flour?
It uses all-purpose flour, but allows for a partial substitution with whole wheat flour.
What should the dough look like after resting?
It should have roughly doubled in size.
What happens if I punch down the dough?
You should punch down the dough after it has rested and doubled in size before dividing it into portions.
What category of food does this fall under?
It is categorized as a yeast bread and specifically as Italian pizza dough.