PERFECT THIN CRUST PIZZA DOUGH
The best thin crust pizza dough. Cold rise, thin crust, crispy, perfect pizza. You will never need another pizza dough recipe.
Provided by Bake.Eat.Repeat.
Categories Breads
Time P1DT38m
Number Of Ingredients 5
Steps:
- In the bowl of a stand mixer, or in a large bowl, stir together the flour, salt and yeast. Add the olive oil and cold water and knead with the dough hook for 5-7 minutes, or 8-10 if kneading by hand.
- The dough should be smooth and elastic, and clear the sides of the bowl (it will be fairly sticky, but as long as it clears the sides of the bowl that's okay - if if doesn't clear the sides, sprinkle in a little more flour).
- Line a baking sheet with parchment paper and lightly spray it with cooking spray. Transfer the dough to a lightly floured countertop and cut it into 4 equal pieces (or 6 if you want smaller pizzas).
- Gently shape each piece into a ball with floured hands and place it on the prepared cookie sheet. Mist the dough balls with spray oil and lightly cover them with plastic wrap.
- Place the pan into the refrigerator overnight, or for up to 3 days.
- You can also freeze the dough balls at this point, by placing the oiled dough balls into individual freezer bags for up to 3 months, removing them to the fridge the day before using them.
- The day you want to make pizza, remove the dough to room temperature 2 hours before making pizza.
- On a floured counter, flatten the cold dough into 1/2 inch thick disks, spray lightly with oil and then cover them to rest for two hours.
- Preheat the oven 45 minutes before baking the pizza to 500 degrees F.
- With floured hands, stretch the dough out to 12 inch rounds, using the backs of your hands and your knuckles to do so. It will get quite thin without breaking. When it is stretched as large as you like, add the toppings you like (remembering it's a thin crust so it's best with fewer toppings!) and bake for 7-9 minutes or until lightly browned.
- I like to prepare my pizza on a sheet of parchment paper and then slide the paper with the pizza directly onto a hot pizza stone in the oven. If you don't have a pizza stone, a cookie sheet turned upside down and heated in the oven works well too. Just place your stone or cookie sheet into the oven to heat when you turn on the oven.
- Once cooked, slide the parchment with the pizza back out of the oven onto a cutting board.
- Wait 5 minutes before slicing for the cheese to set.
Nutrition Facts : Calories 317 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1/2 pizza, Sodium 467 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
PIZZA DOUGH
For your next pizza night at home, make Bobby Flay's homemade Pizza Dough recipe from Food Network, and finish it with your favorite toppings.
Provided by Bobby Flay
Time 1h30m
Yield 2 (14-inch) pizza crusts
Number Of Ingredients 6
Steps:
- Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
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 & 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.
FOOD PROCESSOR PIZZA DOUGH
This simple pizza dough comes together quickly and is perfect for a thin crust pizza like "Trenton Tomato Pie" Pizza. The overnight rest is key for texture and flavor development.
Provided by Katherine Sacks
Categories Pizza Bread Food Processor
Yield Makes about 1 pound of dough
Number Of Ingredients 3
Steps:
- Pulse yeast, salt, and 1 2/3 cups flour in a food processor until combined. With the motor running, add 3/4 cup 100°F-110°F water and process until a ball forms, about 30 seconds.
- Turn dough out onto a lightly floured work surface; it should look slightly shaggy and stick to the counter (if dough is too dry, add more warm water by the teaspoonful until tacky). Knead until dough becomes smooth and elastic, about 5 minutes. Divide into 2 balls (each will make a 12-14" pizza).
- Transfer balls to separate large resealable containers or bags. Chill at least overnight and up to 2 days.
- Do Ahead
- Dough can be made 3 months ahead; tightly wrap balls in plastic and freeze.
EASY THIN CRUST PIZZA DOUGH
I found this recipe in an old Good Food magazine, I had been trying to make pizza for ages and just could not get the base right. I tried this one and was pleased with the results. My DD loves helping to knead the dough, it is a great way to get children involved in cooking.
Provided by Frugal Fifer
Categories Yeast Breads
Time 33m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pre heat oven to gas mark 8, 240oc. It helps to place an upturned baking tray in the oven on the top shelf while the oven is heating, not the same as a pizza stone, but better than just a tray on its own!
- Put the flour into a large bowl, and then stir in the yeast and salt. Make a well in the centre and pour in 200 ml warm water and the olive oil, bringing together with a wooden spoon until you have a soft fairly wet dough. You may need to adjust the flour/water ratio as all flours absorb the water differently.
- Turn onto a lightly floured surface and knead for 5mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it is not essential for a thin crust.
- Roll out the dough. If you have let it rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25 cms across, using a rolling pin. The dough needs to be very thin as it will rise in the oven.
- Put the rounds onto thick baking sheets dusted with flour, add your favourite toppings and bake in the pre-heated oven for 8-10 minutes till crisp.
Nutrition Facts : Calories 374, Fat 4.3, SaturatedFat 0.6, Sodium 583.8, Carbohydrate 71.9, Fiber 2.7, Sugar 0.2, Protein 10.1
THIN PIZZA CRUST
I'm a thin crust person and I found this on a web site (not sure which one). Very easy and bakes up crispy not soggy.
Provided by Margo59
Categories Breads
Time 28m
Yield 8 slices
Number Of Ingredients 12
Steps:
- Dissolve yeast and sugar in hot water.
- Let sit for 8 minutes.
- Meanwhile mix flour and salt.
- Pour yeast mixture over flour mixture and mix well with a heavy spoon.
- Turn onto floured surface and knead for 2 minutes.
- Spread into a 12-14" circle.
- (I do this directly onto a pizza stone with a marble rolling pin).
- If you roll it out on a counter top, transfer to a greased pizza pan, stretching to edges.
- Cover with sauce and desired topping.
- Bake at 500 degrees for 8-12 minutes or until edges are golden.
PIZZA DOUGH
Roll out Jamie Oliver's recipe for homemade Pizza Dough from Jamie at Home on Food Network, then top it with sauce, cheese and all of the pizza fixings.
Provided by Jamie Oliver
Time 1h20m
Yield 6 to 8 medium-sized thin pizza bases
Number Of Ingredients 6
Steps:
- This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It's best made with Italian Tipo "00" flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian markets and good supermarkets. If using white bread flour instead, make sure it's a strong one that's high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of color and flavor if you like.
- Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
- Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.
- Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.
- Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
THIN CRUST PIZZA DOUGH
An easy, basic pizza dough for thin crust pizza. Makes two pizzas. Preheat oven to 400 degrees F (200 degrees C). Top dough with your favorite sauce and toppings, leaving the edge of the pizza (about 3/4 inch) clear. Place pan in center of oven. Bake 15 minutes.
Provided by caradae
Categories Bread Pizza Dough and Crust Recipes
Time 50m
Yield 16
Number Of Ingredients 6
Steps:
- Mix warm water and sugar together in a bowl; add yeast. Set aside until yeast mixture becomes foamy, about 10 minutes.
- Pour yeast mixture into a large bowl; add flour, olive oil, and salt. Knead dough for 6 to 8 minutes, adding more flour to keep dough from sticking to your hands if needed. Cover bowl and let sit for 20 to 30 minutes.
- Grease 2 pizza pans or baking sheets.
- Divide dough in half. Make each half into a ball shape and roll each into a flat, circular crust using a rolling pin.
- Place 1 piece dough over your hands with your knuckles turned upward directly underneath the center of the dough. Using your knuckles and backs of your hands, toss the dough into the air in a circular motion, spinning the dough. This thins the center of the dough and forms the padded edge of the pizza. When the edge of the dough is about 1/4-inch thick, place the dough onto the pan. Pizza diameter will be about 10 inches. Repeat with other piece of dough.
Nutrition Facts : Calories 92.3 calories, Carbohydrate 18.2 g, Fat 1.1 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 73.8 mg, Sugar 3.2 g
THIN CRUST PIZZA DOUGH
My family love this pizza crust, and this is our go-to recipe. It's healthier and less expensive than delivery and taste so much better. -Theresa Rohde, Scottville, Michigan
Provided by Taste of Home
Time 10m
Yield 2 pounds (enough for four 12-in. pizzas).
Number Of Ingredients 6
Steps:
- Place flours, yeast and salt in a food processor; pulse until blended. Add honey. While processing, gradually add water until a ball forms. Continue processing 60 seconds to knead dough., Turn dough onto floured surface; shape into a ball. Cover; let rest 10 minutes. Divide dough into quarters. Use immediately or securely wrap and freeze for later use. Freeze option:Wrap each portion of dough in plastic wrap and place in resealable freezer bags; freeze up to 1 month. To use, thaw in the refrigerator overnight. Proceed as directed.
Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 89mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
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
NO-KNEAD FOOD PROCESSOR THIN CRUST PIZZA DOUGH
Yes, it's a long name for the easiest thin crust pizza dough ever. For a thicker crust let the dough rise for 45 minutes or more. This is extremely quick and the dough is really stretchy and easy to work with. Adapted from the Canadian Living Cookbook.
Provided by CountryMama
Categories Yeast Breads
Time 14m
Yield 12 inch crust, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Pulse flour, yeast, and salt in food processor until blended.
- With motor running, add water and oil. Process for 1 minute, or until a ball forms.
- With floured hands, remove dough and form into a round ball. Place in a greased bowl, turning over to grease all around.
- Let rise for 10 minutes for thin crust.
- Stretch into pizza pan and top as desired.
- Bake for 10-12 minutes or until browned.
THIN CRUST PIZZA DOUGH (ABM)
Thin crust lovers you are in for a treat. For exceptional pizza, go to your local Home Depot or Lowes store and buy unglazed quarry tiles. They are very inexpensive. Position your oven rack as low as it will go in your oven. Line oven rack with unglazed quarry tiles (I use about 6 in my oven). Preheat oven at 500 for about 1/2 hour.
Provided by luvmybge
Categories Breads
Time 1h
Yield 1 14inch Pizza
Number Of Ingredients 6
Steps:
- Add ingredients to your bread machine according to manufacturer directions.
- Set for dough or pizza dough.
- My Breadman Ultimate has 2 dough settings one for dough and one for pizza dough.
- Add additional flour if needed while machine is mixing if dough seems too sticky.
- When machine signals that dough is done, remove from machine to lightly floured board or counter top.
- Sprinkle pizza pan with a little cornmeal.
- Stretch dough into circle or roll into circle to fit your pizza pan and put in the pizza pan that you've sprinkled with cornmeal.
- Top pizza with desired toppings.
- (pizza sauce, pepperoni,shredded mozzerella cheese, mushrooms, onions, green pepper, sausage).
- Use you imagination.
- Put pan of pizza in preheated oven on top of quarry tiles.
- Bake for 5 minutes.
- Then grab pan and carefully shake pizza off of pizza pan onto hot quarry tiles.
- This will help to crisp up the bottom crust.
- Bake for additional 5-7 minutes or until pizza is done.
- Carefully slide pizza back onto pizza pan for easy removal from oven.
- Slice into pie wedges and enjoy!
THIN CRUST PIZZA DOUGH (ROMANA PIZZA DOUGH)
Inspired by the book "Rustic Italian Food" by Marc Verti
Provided by CHEFJAR
Categories PIZZA RECIPES
Number Of Ingredients 6
Steps:
- In a bowl of your electrical stand mixer combine sugar,water, olive oil and flour. Add active dry yeast.
- Mix on low speed until everything is moist. It will take about 4-5 minutes.Scrap the bowl as needed with a rubber spatula.
- Increase the mixer speed to medium and process until the dough clings to the dough hook, ( about 4 minutes more).
- Add the salt and mix another 3 minutes until dough is elastic and soft.
- Divide dough into 6-7 pieces and form balls. Dust with some flour, cover with plastic wrap and refrigerate overnight.
- Take the dough from the fridge and leave at room temperature for 1 hour.
- Now it's time to make a pizza! Flatten the ball on dry and dusted surface. Take the disk and start stretching in the air. ( The gravity will pull down the dough in the air).
- Once it is stretched to 20 cm ( 8 inch) in diameter, place it on the dusted surface , pat and stretch to about 30 cm ( 12 inch). You should get 0.6 cm or 1/4 inch thick disk. Top as you wish and bake.
THIN CRUST PIZZA DOUGH
I was given this recipe from a chef at a local gourmet pizza & Italian restaraunt. Makes enough for four 10" thin crust pizzas
Provided by yanny the mad cook
Categories Lunch/Snacks
Time 35m
Yield 4 thin crust bases, 4 serving(s)
Number Of Ingredients 5
Steps:
- Put yeast in water with sugar and disolve. Add to flour and salt and mix for 8 minutes in a mixer with a dough hook. Stand and allow to double, knock back and roll out.
- Add your toppings, cook in oven on high, 240 degrees.
Nutrition Facts : Calories 460.9, Fat 1.3, SaturatedFat 0.2, Sodium 43.9, Carbohydrate 96.2, Fiber 3.8, Sugar 0.3, Protein 13.7
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
OLD WORLD CHICAGO-STYLE THIN CRUST PIZZA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h10m
Yield two 14-inch pizzas
Number Of Ingredients 14
Steps:
- In a small bowl, combine the milk, water, yeast and sugar. Lightly whisk and let sit until bubbly and the yeast is bloomed, about 5 minutes. Add the oil.
- Mix the all-purpose flour and salt in a stand mixer fitted with a dough hook. Set the mixer to medium-low speed and slowly add the yeast mixture until entirely incorporated, scraping down the sides of the bowl to get everything homogenous. Knead on medium low until the dough is glossy and forms a rough ball, about 5 minutes. Place the dough in a lightly oiled bowl and cover with plastic wrap. Set it in a warm part of the kitchen until doubled in size, about 2 hours.
- Place a pizza stone on the bottom rack of the oven and preheat to 450 degrees F.
- Split the dough into 2 balls. On a lightly floured surface, roll one of the balls of dough as THIN as possible with a rolling pin. To get an even "trimmed" circle, use a large round lid to trim a rim around the dough. Sprinkle some semolina flour on a pizza peel. Carefully transfer the round of dough to the peel. Dock the crust with a fork or docker, poking holes all over the surface to keep it thin and crispy.
- Working quickly, add half of the pizza sauce almost all of the way to the edge of the crust, leaving about a 1-inch border. For the pepperoni side, place an even layer of pepperoni directly on top of the sauce on half of the pizza. Combine the skim- and whole-milk mozzarella in a large bowl and top the entire pizza with half of the cheese. Top the pepperoni side with some more scattered rounds of pepperoni. For the sausage side, spread half of the giardiniera on top of the cheese, then dollop with hunks of the Italian sausage on top. Transfer to the pizza stone in the oven and bake until golden and bubbly, 12 to 15 minutes. Transfer the pizza to a cutting board with the pizza peel. Make another pizza with the remaining ingredients.
- Let the pizza rest for 4 or 5 minutes, then cut into small squares--never triangles. This is called the party cut. Why? Because no matter what's going on, when you're eating Chicago thin crust, it's always a big ol' party.
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.
NEW YORK STYLE THIN CRUST PIZZA
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 2 (12-inch) pizzas,
Number Of Ingredients 14
Steps:
- Preheat oven to 500 degrees F. If you have one, place a pizza stone on the bottom rack of the oven.
- Divide the dough in half and roll into a 12-inch circle, about 1/2-inch thick.
- Dust pizza peel or baking sheet with cornmeal. Place rolled out dough on peel. Brush pizza dough with 2 tablespoons olive oil. Spread 1 cup tomato sauce evenly over dough, leaving a 1/2-inch border along the edges. Sprinkle 1/4 cup basil leaves on top of sauce and then top with 1/2 cup Parmigiano-Reggiano. Finally, top with 1/2-pound mozzarella slices. Bake for about 8 to 10 minutes, or until cheese is bubbling and the edges are golden brown. Repeat with remaining ingredients to make 2 pizzas.
- In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.
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
THIN CRUST PIZZA DOUGH
From "Robbie's Recipe Collection" (recipes.robbiehaf.com); Tasted alot like those "mall" style thin crust NY style pizzas I like so much! I accidentally used 1/4 T sugar and it still was fine so I guess it is a forgiving recipe. It is nice & crispy, not soft & soggy like other crusts I've tried.
Provided by spicytunaroll
Categories Low Cholesterol
Time 23m
Yield 1 pizza, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- -Dissolve yeast and sugar in water; allow to rest for 8 minutes.
- -In a separate bowl, combine flour and salt.
- -Pour yeast mixture over flour mixture and mix well with a heavy spoon.
- -Turn dough onto a floured surface and knead for 2 minutes.
- -Working from the edges to the center, press dough into a 12" circle.
- -Place dough on a lightly greased pizza pan and stretch dough to edges.
- -Spread sauce over crust and top with cheese and desired toppings.
- -Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.
More about "pizza dough for thin crust pizza food"
ITALIAN THIN CRUST PIZZA DOUGH RECIPE - KEY TO MY LIME
From keytomylime.com
4.8/5 (48)Total Time 50 minsCategory DinnerCalories 138 per serving
- Mix the hot water, yeast, and sugar together in a medium sized bowl. Let proof for five minutes, it should be very lightly foamy on top when it’s ready. There isn’t much yeast in this recipe, so you’re not looking for significant foam - just a trace of bubbles.
- Using the dough hook, pulse the mixture a few times. Scrape down the sides of the bowl and mix a bit by hand so that no flour is left unincorporated at the bottom of the bowl.
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Reviews 44Estimated Reading Time 7 minsServings 1Total Time 24 hrs 35 mins
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From en.wikipedia.org
Main ingredients Dough, sauce (usually tomato …Region or state Campania ( Naples) Place of origin ItalyCourse Lunch or dinner
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From thefoodxp.com
5/5 (2)Total Time 1 hr 25 minsCategory CopycatCalories 280 per serving
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