AMAZING THIN CRUST PIZZA
I finally mastered pizza making at home! It was a day to celebrate, since this pizza is actually better than you often go out for. When I make this my husband says it's always the best part of his day. It's a combination of recipes and techniques that I put together from Cook's Illustrated, a very good cook I know, and some "serious" pizza guys. This recipe makes a 13x18 inch half-sheet size medium crust pizza, OR two traditional round thin crust pizzas, and the crust is crispy/tender. (I find I can get a thinner crust from a round pizza, since there's a little more room to spread the dough out.) The sauce is very flavorful and I've tried to include all my tips for success! You MUST have a pizza stone for this, and pulling the pizza on the parchment onto an upside-down half sheet pan makes it easy to transfer the pizza to the stone. The sauce recipe will make enough for 3 medium pizzas, OR 6 thin crust pizzas, so reserve the extra for another pie. Layers for the topping need to be thin enough to allow the crust to crisp. (I know it goes against all instinct, but it's very important to please practice restraint!) I've revised the recipe to include a little less of the toppings for better success. Preparation time includes rising time for the dough and may seem like a little work, but once you've tried this you may never go out for pizza again!
Provided by Claire de Luna
Categories For Large Groups
Time 2h10m
Yield 2 medium pizzas, 16 serving(s)
Number Of Ingredients 22
Steps:
- DOUGH: In the work bowl of a food processor fitted with the plastic dough blade, pulse the flour, yeast, and salt to combine; about five 1-second pulses. With the machine running, slowly add the oil, then the water through the feed tube; continue to process until the dough forms a ball, about 15 seconds. Generously dust the work surface with flour. Using floured hands, transfer the dough to the work surface and knead lightly, shaping the dough into a ball. Lightly oil a 1-quart measuring cup with cooking spray, place the dough in the measuring cup and cover tightly with plastic wrap. Set aside in a draft free place until doubled in volume, 1 to 1 - 1/2 hours.
- PIZZA SAUCE: Mix this up while the dough is rising, giving the flavors some time to meld.
- Preheat the oven to 550 degrees F. This may take as long as 30 minutes, so allow enough time for the oven to get hot. Remove all racks except the one holding your baking stone, for easier positioning of pizza onto the stone.
- BUILDING: When the dough has doubled, grease hands with olive oil and remove it from the measuring cup, placing into the middle of a lightly floured board. (A silpat placed on the work surface makes cleaning up easier.) Being careful not to deflate all the air in the dough, roll dough into a ball and set aside. Cover with plastic wrap and let rest for 10 minutes. Meanwhile, cut parchment paper and set aside. Do NOT cut parchment larger than your pizza stone, to mimimize risk of the paper catching fire.
- Oiling hands again, gently stretch the dough, shaping it into a large rectangle on the parchment paper. With palms, stretch and flatten the dough until it takes the shape you want it to have, keeping a slightly thicker edge for the crust. Dock the surface of the dough with your fingers to "texture" the surface and hold the toppings. Oil the dough before building the pizza.
- Place finely cut (or dried) basil across the top of the dough. Add Mozzarella and Provolone cheese slices on top of the basil. Spread a thin, even layer of the pizza sauce, adding pork sausage, shredded Mozzarella and mild cheddar over the top of the dough. (You can really use any toppings you'd like.).
- BAKING: Position the baking stone on the bottom rack of your electric oven, or on the floor of your gas oven. Lift the parchment paper and slide onto the bottom of a sheet pan, then quickly slide pizza onto the baking stone. Shut the oven door, and reset your oven for 500 degrees. Bake for 10-12 minutes, until the edges of the crust are browned. Check the bottom of the pizza for doneness before removing from the oven. Using tongs, transfer pie onto oven rack and set aside to cool a few minutes. Cut with a pizza cutter and enjoy!
Nutrition Facts : Calories 213.9, Fat 11.9, SaturatedFat 5.6, Cholesterol 25.3, Sodium 555.1, Carbohydrate 16.9, Fiber 1.4, Sugar 2.6, Protein 10.2
THIN & CRISPY PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Make the dough: Put a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 450 degrees F. Combine the flour, baking powder and salt in a large bowl. Add the water and olive oil and mix to make a shaggy, sticky dough. Turn out onto a lightly floured surface and knead into a smooth and elastic ball, 2 to 3 minutes. Divide the dough in half and shape each half into a flat disk. Wrap each disk in plastic wrap and let rest in a warm place, 15 minutes.
- Brush two large sheets of parchment paper with olive oil. Place a ball of dough between the parchment, oiled-sides in; use a rolling pin to roll the dough into a 12- to 14-inch round, about 1/8 inch thick. Remove the top piece of parchment and transfer the dough (and the bottom piece of parchment) to a pizza peel or inverted baking sheet.
- Spread 1/3 cup sauce on the crust; scatter with 3/4 cup mozzarella. Slide the pizza (on the parchment) onto the hot stone. Bake until the crust is crisp and golden brown and the cheese is bubbling, 10 to 12 minutes. Transfer to a cutting board and let cool 1 to 2 minutes before slicing. Repeat to make the second pizza.
SUPER CRISPY THIN PIZZA CRUST
Yum yum! if you're looking for a crispy thin crust pizza that holds up under the pressure of your favorite toppings look no further! Make sure you get a pizza stone, they help make a crispier crust. You can get one at Target for 25-30 bucks and they're totally worth it.
Provided by catalinacrawler
Categories Breads
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Preheat pizza stone in oven at 500°F.
- Warm water for 20 seconds in microwave.
- Dissolve yeast and sugar in water; allow to rest for 8 minutes.
- In the meantime, combine flour, salt and Italian seasoning.
- Pour yeast over flour mixture and mix well with a heavy spoon.
- Add 1 tbsp flour if needed.
- Turn dough on to a floured surface and knead for 2 minutes.
- Dust more flour on surface if needed .
- Using a rolling pin, roll dough into a 12" circle of even thickness (about 1/4") flipping over to roll each side (don't press too hard when rolling or dough may stick to surface).
- Cut off any excess edges to make a neat circle.
- Palm down, slide your hands under dough and lifting carefully place on to a hot pizza stone.
- Bake at 500°F for 4 minutes.
- Remove from oven and top with your favorite toppings (don't go too crazy with the toppings, a little goes a long way).
- Return to oven for 6-8 minutes.
- Helpful hint: Top pizza in this order to prevent the crust from getting soggy:.
- chopped basil.
- minced garlic.
- pepperoni.
- cheese.
- (6-8) 2 tbs dollops of pizza sauce evenly spaced.
THIN-CRUST CHEESE PIZZA
This thin crust pizza does not have a pronounced rim to it and bakes up flat all the way across, making it ideal for spreading the sauce and any cheeses to the very edge. Try cutting into squares instead of triangles for a fun twist.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield Two 12-inch thin-crust pizzas
Number Of Ingredients 16
Steps:
- Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
- Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
- Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls; wrap one ball in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
- Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 1/2 cups.)
- Make the pizza: Preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Working on a lightly floured surface, cut the other ball of dough in half. Cup your hand around each piece and gently roll each into a small ball. Transfer 1 ball of dough to a lightly floured piece of parchment paper and roll into a thin 12-inch round with a rolling pin (keep the other ball of dough covered; this recipe makes 2 thin-crust pizzas). Top the dough with 1/4 cup pizza sauce and 2 tablespoons grated Parmesan cheese, going all the way to the edge.
- Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, 4 to 5 minutes. Remove from the oven and top with 1 1/4 cups grated mozzarella, going all the way to the edge. Return the pizza to the stone, then slide out the parchment from under it. Bake until the crust is golden brown and the cheese is melted, about 10 minutes. Repeat to make another pizza.
THIN-CRUST CAPRESE PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 450 degrees F. Mix the flour, baking powder and 1/2 teaspoon salt in a medium bowl. Stir in 1/3 cup water and 2 tablespoons olive oil until a shaggy dough forms. Turn out onto a lightly floured surface and knead into a smooth ball, 1 to 2 minutes. Wrap in plastic wrap and set aside for 15 minutes at room temperature.
- Meanwhile, toss the beans, giardiniera and brine, basil, parsley and 1 tablespoon olive oil in a large bowl. Season with salt and pepper; set aside. Slice the tomatoes, place on paper towels and sprinkle lightly with salt; set aside.
- Roll out the dough into a 12-inch round on a lightly oiled piece of parchment paper. Slide the parchment with the dough onto an inverted baking sheet. Rub 1 tablespoon olive oil and the garlic all over the dough. Sprinkle the parmesan on top. Slide onto the hot stone and bake until browned and crisp, about 8 minutes.
- Remove the crust from the oven and top with the mozzarella, tomatoes and basil leaves. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper. Serve with the bean salad.
THIN-CRUST PIZZA DOUGH
A quick, easy, and delicious recipe for thin-crust pizza.
Provided by Lynda Q
Categories Bread Pizza Dough and Crust Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.
- Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
- Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 48.3 g, Fat 0.7 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 0.1 g, Sodium 293.8 mg, Sugar 0.4 g
SUPER THIN PIZZA CRUST
This recipe takes some time to master but is really worth the effort. If you like thin pizzas this will become a favorite.
Provided by jaysun
Categories Breads
Time P1DT10m
Yield 2 pizza crusts, 4 serving(s)
Number Of Ingredients 6
Steps:
- Weighing the flour and water is highly recommended as there are many factors that can affect the absorbent qualities of the flour.
- Mix flour, yeast, honey and salt in a food processor with a steel blade.
- Run the machine and add water and oil through the top, process for 30 seconds.
- You may need to add just a bit more water if the dough feels dry.
- Place the dough into a sealed container and refrigerate overnight.
- Set oven rack and pizza stone on lowest setting and preheat to 500 degrees.
- Remove dough from container and half.
- Place half on center of large sheet of parchment paper.
- Place large sheet of plastic wrap over dough and parchment.
- Allow dough to rise for 10 minutes.
- Roll the dough sandwiched between the parchment and plastic wrap trying to achieve an even thickness.
- The dough should be about 14 inches in diameter.
- Peel off plastic wrap and top as desired.
- Place the pizza with parchment on the pizza stone and bake for about 10 minutes.
- The parchment should slide out easily and allow for easy transfer to a cutting board.
- Let cool and serve.
Nutrition Facts : Calories 383.6, Fat 14.2, SaturatedFat 2, Sodium 294, Carbohydrate 55.4, Fiber 2.1, Sugar 0.9, Protein 7.6
PIZZA DOUGH FOR THIN CRUST PIZZA
Note:This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it.
Provided by UnknownChef86
Categories Yeast Breads
Time 1h15m
Yield 2 pizzas
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 610.1, Fat 5.2, SaturatedFat 0.7, Sodium 299.2, Carbohydrate 120.7, Fiber 5.2, Sugar 0.4, Protein 17.6
THIN BASE PIZZA DOUGH
An easy basic pizza dough which makes great thin based pizzas.
Provided by scottyqt
Time 20m
Yield Makes 3 12 inch thin Pizzas
Number Of Ingredients 0
Steps:
- Combine both flours together.
- Put 225g of combined flours in a large mixing bowl and keep the remaining aside.
- Stir in the sugar, yeast and salt.
- Combine the oil and water.
- Make a well in the combined mix and slowly add the combined water and oil whilst stirring with a wooden spoon.
- Mix in remaining flour until it comes together as a ball and is smooth and elastic.
- Turn onto a lightly floured surface and knead for 5-10 mins until smooth.
- Place dough in lightly oiled bowl and cover with a paper towel.
- Set aside in warm spot for 1 1/2 to 3 hours until almost doubled in volume diveded into 3 and shape into very thin circular shape about 12ins diameter
PIZZA DOUGH
From America's Test kitchen. Our absolute favorite pizza dough. "This dough can be used for any size pizza with thick or thin crust; simply adjust the cooking time to fit the pizza. Make sure you heat the oven to 500 degrees for thirty minutes before you start cooking. Your tiles or stone need at least that long to heat up; if they're not properly heated, your pizza crust will be thin, blond, and limp. Once the dough for the crust has been topped, use a quick jerking action to slide it off the peel and onto the hot tiles or stone; make sure that the pizza lands far enough back so that its front edge does not hang off. For a cornmeal-flavored dough, substitute three-quarters cup of cornmeal for three-quarters cup of the bread flour."
Provided by eknecht
Categories Yeast Breads
Time 2h30m
Yield 2 14 inch pizzas
Number Of Ingredients 7
Steps:
- Measure 1/4 cup of warm water into 2-cup measuring cup. Sprinkle in yeast; let stand until yeast dissolves and swells, about 5 minutes.
- Add remaining 1/4 cup warm water plus remaining 1 1/4 cups tap water and olive oil.
- Meanwhile, pulse flour and salt in workbowl of large food processor fitted with steel blade to combine.
- Add liquid ingredients (holding back a tablespoon or so) to flour and pulse together. If dough does not readily form into ball, stop machine, add remaining liquid, and continue to pulse until ball forms. Process until dough is smooth and satiny, about 30 seconds longer.
- Turn dough onto lightly floured work surface; knead by hand with a few strokes to form smooth, round ball.
- Put dough into medium-large, oiled bowl, and cover with damp cloth. Let rise until doubled in size, about 2 hours.
- Turn dough out onto lightly floured work surface and use chef's knife or dough scraper to halve, quarter, or cut dough into eighths, depending on number and size of pizzas desired. Form each piece into ball and cover with damp cloth. Working with one piece of dough at a time, shape into rounds as thick/thin as desired. Use your hands to stretch the dough into shape, rather than a rolling pin.
- Transfer to pizza peel that has been lightly coated with semolina, brush dough very lightly with olive oil before topping and cooking.
- Use the following guide to determine cooking time for pizza crust with topping but without cheese. All pizzas need to be cooked an additional two or three minutes after adding cheese, or until cheese is completely melted.
- THIN CRUST.
- 14-inch pizzas (Master Recipe makes 2) - 7 to 8 minutes.
- 12-inch pizzas (Master Recipe makes 4) - 5 minutes.
- 8-inch pizzas (Master Recipe makes 8)- 3 minutes.
- MEDIUM-THICK CRUST.
- 12-inch pizzas (Master Recipe makes 2) - 9 to 10 minutes.
- 8-inch pizzas (Master Recipe makes 4) - 5 minutes.
- 6-inch pizzas (Master Recipe makes 8) - 4 minutes.
Nutrition Facts : Calories 1044, Fat 16.3, SaturatedFat 2.3, Sodium 1757.9, Carbohydrate 192.6, Fiber 8, Sugar 0.7, Protein 27.6
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SUPER-FAST THIN-CRUST PIZZA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (59)Total Time 57 minsServings 2
- Preheat the oven to 450°F with a pizza stone in the bottom, if you're using one., In a medium-sized bowl, whisk together the lukewarm water and yeast until the yeast dissolves., Measure out the flour by gently spooning it into a cup and sweeping off the excess; or by weighing it.
- Add the flour and the remaining ingredients to the water/yeast, stirring to make a cohesive, somewhat sticky dough.
- If it's sticking to your fingers, mix in additional flour., Divide the dough in half, pat each half into a disk, and place on a lightly floured piece of parchment or waxed paper.
ULTRA-THIN PIZZA CRUST RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (34)Calories 120 per servingTotal Time 1 hr 40 mins
- Mix and knead until the dough is soft and smooth (about 5 minutes at medium speed in a stand mixer)., Cover and let rise for 1 to 1 1/2 hours, until puffy-looking.
- Toward the end of the rise time, preheat the oven with a baking stone or steel in it to 450°F., Divide the dough in half and place each on a lightly oiled 12" pizza pan or a lightly greased piece of parchment., Press the dough with your hands into a thin, flat circle 12" in diameter.
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