- March 11, 2012 at 12:35 am #304209
I’m looking for homemade thin crust pizza dough recipe…anyone have a good quick one?
- August 19, 2013 at 4:36 pm #442696
Thin Crust Pizza Dough
3/4 cups (6 ounces) lukewarm Water
1 teaspoon active-dry or instant Yeast
2 cups (10 ounces) Flour
1 1/2 teaspoons Salt
Combine the water and yeast in a mixing bowl, and stir to dissolve the yeast. Add the flour and salt to the bowl and mix until you’ve formed a shaggy dough. Turn the dough out onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes.
The dough should still feel moist and slightly tacky. If still sticking to your hands add more flour a tablespoon at a time until it is smooth.
Cover the dough with the upside-down mixing bowl or a clean kitchen towel while you prepare the pizza toppings.
if you have the time — let the dough rise until you need it or until it is doubled in size (about an hour and a half). After rising, you can use the dough or refrigerate it for up to three days.
Enough for two 10 inch Pizzas
Enjoy! Thanks; Virginia
- July 10, 2014 at 6:13 pm #455852
Published January 1, 2011. From Cook’s Illustrated.
why this recipe works:
kneading our pizza dough’s ingredients in the food processor was quicker and just as efficient as using a stand mixer. To keep our Thin-Crust Pizza recipe from puffing as it cooked and to infuse it with flavor, we let it proof in the refrigerator for up to three days. Finally, placing our pizza stone as close to the upper heating element as possible crisped our Thin-Crust Pizza and browned it.
Kneading our pizza dough’s ingredients in the food processor was quicker and just as efficient as using a stand mixer.
To keep our Thin-Crust Pizza recipe from puffing as it cooked and to infuse it with flavor, we let it proof in the refrigerator for up to three days. Finally, placing our pizza stone as close to the upper heating element as possible crisped our Thin-Crust Pizza and browned it.
With ovens that reach only 500 degrees and dough that’s impossible to stretch thin, even the savviest home cooks struggle to produce parlor-quality pies. We set out to change that.
Makes two 13-inch pizzas
Our preferred brand of whole-milk mozzarella is Dragone. You can shape the second dough ball while the first pizza bakes, but don’t top the pizza until right before you bake it. If you don’t have a baking stone, bake the pizzas on an overturned and preheated rimmed baking sheet.
It is important to use ice water in the dough to prevent overheating the dough while in the food processor. Semolina flour is ideal for dusting the peel; use it in place of bread flour if you have it. The sauce will yield more than needed in the recipe; extra sauce can be refrigerated for up to a week or frozen for up to a month.
- 3 cups (16 1/2 ounces) bread flour, plus more for work surface (see note)
- 2 tablespoons sugar
- 1/2 teaspoon instant or rapid-rise yeast
- 1 1/3 cups ice water (about 10 1/2 ounces) (see note)
- 1 tablespoon vegetable oil, plus more for work surface
- 1 1/2 teaspoons table salt
- 1 (28-ounce) can whole peeled tomatoes, drained and liquid discarded
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon red wine vinegar
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 teaspoon table salt
- 1 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1 ounce finely grated Parmesan cheese (about 1/2 cup)
- 8 ounces whole milk mozzarella, shredded (about 2 cups) (see note)
- 1. for the dough: in food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds.
Let dough stand 10 minutes.
2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl.
Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
3. for the sauce: process all ingredients in food processor until smooth, about 30 seconds. Transfer to medium bowl or container and refrigerate until ready to use.
4. to bake the pizza: one hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees. Remove dough from refrigerator and divide in half.
Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.
5. Coat 1 ball of dough generously with flour and place on well-floured countertop. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center. Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch.
Transfer dough to well-floured peel and stretch into 13-inch round. Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge. Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella.
Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat step 5 to shape, top, and bake second pizza.
topping tips: we like our thin-crust pizza simply dressed with tomato sauce and handfuls of shredded mozzarella and parmesan, but additional toppings are always an option–provided they’re prepared correctly and added judiciously. (an overloaded pie will bake up soggy.) here are a few guidelines for how to handle different types of toppings:
hearty vegetables aim for a maximum of 6 ounces per pie, spread out in a single layer. Vegetables such as onions, peppers, and mushrooms should be thinly sliced and lightly sautéed (or microwaved for a minute or two along with a little olive oil) before using.
delicate vegetables and herbs leafy greens and herbs like spinach and basil are best placed beneath the cheese to protect them or added raw to the fully cooked pizza.
meats proteins (no more than 4 ounces per pie) should be precooked and drained to remove excess fat. We like to poach meats like sausage (broken up into 1/2-inch chunks), pepperoni, or ground beef for 4 to 5 minutes in a wide skillet along with 1/4 cup of water, which helps to render the fat while keeping the meat moist.
- October 10, 2015 at 2:42 am #462318
I’ve been looking for a thin crust pizza recipe and thanks to you, now I can surprise my husband with his favorite snack…thank you!
- October 10, 2015 at 2:43 am #462319
I love your suggestions! I will certainly try these. Thank you!
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