Thin Base Pizza Dough Food

THIN & CRISPY PIZZA

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.

NEW YORK STYLE THIN CRUST PIZZA

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 CRUST PIZZA DOUGH

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.

EASY THIN CRUST PIZZA DOUGH

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.

PIZZA DOUGH FOR THIN CRUST PIZZA

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.

PIZZA DOUGH

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.

THIN-CRUST PIZZA DOUGH

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.

THIN-CRUST CHEESE PIZZA

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.

PIZZA DOUGH

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 BASE PIZZA DOUGH

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 (ABM)

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!

SUPER CRISPY THIN PIZZA CRUST

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.

THICK CRUST PIZZA DOUGH

Steps:

• In a large bowl, combine 3/4 cup flour, salt, sugar, and yeast and blend well.
• In a small saucepan, heat water and oil until very warm (120 to 130) and add to flour mixture.
• Blend at low speed until moistened and beat 2 minutes at medium speed.
• Stir in 1/2 to 3/4 cup of flour to form a stiff dough.
• On a floured surface, knead in 1/4 cup to 1/2 cup flour until dough is smooth and elastic (about 3 to 5 minutes).
• Place dough in greased bowl and cover loosely with plastic wrap and a towel.
• Let rise in warm place (80 to 85 degrees) until light and doubled in size (30 to 40 minutes).
• Punch down several times to remove all air bubbles.
• Prepare as directed in Pizza Deluxe or for your favorite pizza recipe.