Thin crust Pizza dough. Reviews for: Photos of Thin-Crust Pizza Dough. Thin-Crust Pizza Dough. this link is to an external site that may or may not meet accessibility guidelines. I make pizza at home at least once a week, so you can be sure this recipe comes to you after years of very meticulous kitchen testing!
In a sentence: You don't need to stretch the dough. Stretching pizza dough isn't hard, but does take a little practice! You can tear the dough, or it can become uneven. You can have Thin crust Pizza dough by using 8 ingredients and 4 steps. Here is how you achieve that:
Ingredients of Thin crust Pizza dough
- Prepare of Pizza dough.
- You need 200 grams of lukewarm tap water.
- Prepare 2 grams of active dry yeast.
- You need 1 gram of sugar.
- It’s 4 grams of Olive oil.
- It’s 153 grams of 00 flour.
- It’s 153 grams of all-purpose flour.
- You need 8 grams of fine sea salt.
This thin crust dough recipe requires no stretching at all. Just roll it out with a. 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.
Thin crust Pizza dough step by step
- In the large mixing bowl, combine flours and salt.
- In a small mixing bowl, stir together 200 grams lukewarm tap water, the yeast, sugar and olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes..
- Knead rested dough for 3 minutes.Cut into 2 equal piece and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3-4 hours at room temp or 8-24 hour s in the refrigerator. (Remove dough from fridge 30 minutes before you begin to shape it to pizza).
- To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape into rounds or squares. Top and bake..
Then spread with pizza sauce and use the toppings of your choice. It didn't quite ball up like I wanted to, but it worked really well. Cold rise, thin crust, crispy, perfect pizza. You will never need another pizza dough recipe. So of course I've been trying to recreate it (and/or find it somewhere) ever since.