Pizza Dough for Thin Crust Pizza

Name: Pizza Dough for Thin Crust Pizza
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 2 pizzas
Ingredients: 2 1/2 cups all-purpose flour (may substitute whole wheat flour for 1 cup of the all-purpose); 1 (1/4 ounce) package active dry yeast; 1/4 teaspoon salt; 1 cup warm water; 1/2-1 tablespoon olive oil; cornmeal, for sprinkling

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Submitted by UnknownChef86

"Note:This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it."

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photo by Food.com

Ready In:: 1hr 15mins
Ingredients:: 6
Yields:: 2 pizzas

ingredients

2 ¹⁄₂ cups all-purpose flour (may substitute whole wheat flour for 1 cup of the all-purpose)
1 (1/4 ounce) package active dry yeast
¹⁄₄ teaspoon salt
1 cup warm water
¹⁄₂ - 1 tablespoon olive oil
cornmeal, for sprinkling

directions

Mix a little sugar into the warm water.
Sprinkle yeast on top.
Wait for 10 minutes or until it gets all foamy.
Pour into a large bowl.
Add flour, salt, olive oil.
Combine.
Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).
Cover and let rest for 20-30 minutes.
Lightly grease two 12-inch pizza pans.
Sprinkle with a little bit of cornmeal.
Divide dough in half.
Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
Try to make it thicker around the edge.
If desired, pre-bake at 425 F for 10 minutes (I don't always do this).
Then spread with pizza sauce and use the toppings of your choice.
Bake at 425 F for 10-20 minutes longer or until bubbly and hot.
Makes 2 12-inch pizzas.
If you don't want to use all the dough, you can freeze it.
Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).
When you want to make a pizza, take dough out of freezer and allow to thaw before using.

Questions & Replies

How much is a little sugar?

utahunitedsoccer
Will this dough work for a thicker crust?

Leticia C.
Can you make this in a bread machine? And how? Thank you.

lisa f.
How long does this dough last in the fridge?

Sandra L.
how many teaspoons does the yeast package convert too

junkaditi

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Reviews

I made this last night. This is PERFECT and we were so pleased with it. I had my usual trouble with measuring the yeast, but only because I buy the bulk instant yeast and the recipe is written for the little packets. My general rule of thumb is 1 teaspoon of instant rise yeast per cup of flour, so I used 1 and a half teaspoons for this recipe and it was perfect. I used my bread machine to make the dough, and the dry/wet measurements you cited were so perfect that I didn't have to tinker with it at all, which was a welcome surprise. Oh, and I also added a scant teaspoon of sugar, to ensure a good rise from the yeast. I baked my crust on the top rack for about seven minutes at 425, pulled it out to dress it with my sauces and toppings, then popped it back in on the top rack to bake until the cheese was bubbly and browning a bit. It was PERFECT. I forgot to brush the edge of the crust with some olive oil but that's the ONLY improvement that could have been made to the pie we had last night. Our toppings: red sauce, chopped black olive, fresh basil leaves, mushrooms and Mozzarella one one half.... pesto sauce, chopped black olive, mushroom and Mozzarella on the other. Perfect, perfect, PERFECT. I do want to add that since we've just moved, I couldn't find my rolling pin yet so I had to resort to hand-tossing the dough, and it worked BEAUTIFULLY. The dough was wonderfully elastic for it. It easily shaped to a big round pie; thin in the middle and perfect thick edges. I've never been able to do that before but this dough made it seem easy. We love paper-thin crust, and this one did the job beautifully. A definite keeper, thanks so much for posting!

lolsuz
I've made this several times and it's always great - but last night I took a couple of tips from another recipe, and it turned out FANTASTIC - best I've ever made - and the fam agreed. I used the exact ingredients from this recipe, only I used 1 T of sugar to be exact, and a pinch more salt. The changes I did make... I pre-heated (for a long time) the oven to 500, and instead of using a pizza pan, I used parchment paper only. Basically, I rolled out the crust on parchment paper that I laid out on a large cutting board. When the pizza was ready to put into the oven - I slid the parchment paper directly onto the oven rack. This cut the cooking time to about 10 to 12 minutes. The crust turned out fluffier (and tastier) than usual, and the entire pizza crust was crispy (no soggy middle). It was absolutely amazing! We topped it off with bacon, basil, mushrooms and fresh tomatoes from our garden. Yumm. I'll be making pizza more often...

moniquewallen
This recipe is so easy and tastes great. We love cracker thin crust and this is it. I stretch the dough really thin and then spread olive oil on top before baking on a sheet of foil for 10 mins. Then I put the toppings on and put it back in the oven without the foil and bake for about 10 more mins and it always turns out great.

freefalltx
This is the thin crust pizza recipe I've been lookg for...forever! I used: 1 c. WW flour, 1/2 tsp. salt, 1T. sugar, and 2 full tsp. of instant yeast. I didn't proof the yeast, just whisked the dry ingredients together in the bowl. I added the water and oil, then kneaded it for 8 minutes, adding flour by the T. until the dough was just barely sticky. I let it rest for 15 min. while the oven preheated. Then, I divided the dough, and rolled each half out on a well floured slippat baking mat. As I rolled it, i continued to peel it back, and let it shrink, turning it, and adding more flour to the mat, as needed. I stopped peeling/rolling when the dough no longer shrank back much from the size of the slippat. I, then, rolled it just over the edges one more time, and turned it onto a greased and cornmealed baking sheet. I pre-baked the crusts for 10 min., then topped and baked for another 10 min. The crusts were gorgeous! It was crisp, yet tender and held up well even in the middle. This recipe is a keeper! : )

Cookin-4-5
Really easy and tasty crust. I have made this recipe about 6 times, last time I subbed half the flour for whole wheat and it turned out nicely. I always add much more flour than the recipe calls for. After initially mixing the dough I always notice that it is far too sticky and add at least another cup of white flour.

casuallyrad

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Tweaks

I mean i tried a heart pizza once it tasted sooooooooooooooooooooo good

Isabella D.
I made this using the whole wheat version (1 cup instead of all-purpose) I used the food processor; put the water in, the sugar, and the yeast and let it sit in the processor until foamy. Then I just added in everything else. So easy. I did knead it by hand, and I let it sit 20 minutes. I sprinkled dill weed on the hand-tossed dough, I was going to spread sour cream on top, but it was bad so I used plain Greek yogurt, 3 kinds of cheese, hot Italian sausage, mushrooms, red and yellow peppers, caramelized onions, and dollops of cream cheese. This is one amazing crust, and we ate one amazing pizza!

bartonian
Really easy and tasty crust. I have made this recipe about 6 times, last time I subbed half the flour for whole wheat and it turned out nicely. I always add much more flour than the recipe calls for. After initially mixing the dough I always notice that it is far too sticky and add at least another cup of white flour.

casuallyrad
Great crust! I replaced about a 1/4 of the flour with whole wheat and would do that again next time. The crust held up really well. Thanks so much for posting!

Lucky in Bayview
From now on, this will be my "go-to" pizza crust recipe. VERY easy to make & VERY tasty!!! I forgot to buy Olive Oil when shopping the other day, so I used Canola Oil instead...still turned out GREAT!!! THANKS for sharing!!!

Ackman