Thin Crispy Oven Baked Pizza Crust Food

PERFECT THIN CRUST PIZZA DOUGH

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.

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.

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.

THIN CRUST PIZZA DOUGH RECIPE

Steps:

• In a large bowl, whisk together the flour and salt and set aside.
• In a medium bowl, add the water and mix in the yeast, sugar and olive oil and let sit for approximately 5 minutes until foamy.
• Make a well in the center of the flour mixture. Slowly pour in half of the wet ingredients.
• Using a fork, bring the flour in gradually from the sides and combine it with the liquid. Keep mixing and add in the remaining water mixture.
• When it all starts to come together, bring the dough to a floured surface and knead it until you have a smooth, springy dough ball.
• In a large bowl, coat the insides with extra virgin olive oil. Add the dough bowl to the bowl, then flip over so the top of the dough has been coated in the olive oil from the bottom of the bowl.
• Cover the bowl with plastic wrap and place in a warm room for about 1 hour or until the dough has doubled in size.
• Punch down the dough to release the air.
• Divide the dough into little balls. On a floured surface roll out each dough ball to ¼ inch thickness.
• Add your favorite sauce and ingredients and cook at a high temperature in a pizza oven, grill or in your home oven on a hot pizza stone.

THIN & CRISPY OVEN BAKED PIZZA CRUST

Steps:

• 1. Gather all your ingredients and have them at hand.
• 2. Warm the cup of water up to 100f (38c), and stir in the sugar, until completely dissolved, then stir in the yeast and allow it to sit for 10 minutes.
• 3. Chef's Note: As you probably know, this is called "proofing" the yeast. Within 10 minutes, the top of the water should start looking foamy, as the yeast proofs. If it doesn't get foamy, you need new yeast.
• 4. While the yeast is proofing, add the salt and the flour to a large bowl, and stir to combine. And then add the softened butter.
• 5. Chef's Note: It's not necessary to mix in the butter; just add it to the bowl.
• 6. Slowly add the yeast/sugar water to the bowl, and mix (I use a fork), until you have a nice mass of dough.
• 7. Remove the dough from the bowl, and turn out onto a lightly floured surface.
• 8. Knead the dough, adding a bit more flour as needed until you have a nice clean elastic ball of dough, about 6 to 8 minutes.
• 9. Put some olive oil into a large bowl and spread around the inside surface.
• 10. Add the dough ball to the bowl, and turn to coat with the oil.
• 11. Cover the bowl with a tea towel, or cling film, and place in a non-drafty part of your kitchen. Allow it to rise until double in size, about two hours... give or take.
• 12. At this point, you could make a pizza, but don't. Punch it down in the bowl, cover the bowl, and allow to rise a second time, until double in size, another two boring hours.
• 13. Punch down the dough (the punching part is fun), remove from bowl, and reshape into a ball.
• 14. Use a bench scraper, or knife, and cut into two pieces. Or three pieces, if you want a smaller pie.
• 15. Chef's Tip: If you really don't want to eat two pizzas, you can always freeze the unused portion. Simply rub it with some good olive oil, wrap it tightly with cling film, place in a freezer bag, squeeze out all of the air, and then pop it into the old freezer. If you wrapped it tightly, it should last for up to 3 months. Take it out of the freezer the day before you need it, and place it in the refrigerator to slowly defrost. Let it rest on your countertop for 30 minutes before stretching.
• 16. Place a rack in the lower position, and place a pizza stone on the rack. Preheat the oven to 475f (245c), and allow it to heat up for 1 hour before adding the pizza.
• 17. Chef's Tip: A pizza stone is an essential part of making good pies. You could use a baking sheet, but the structure and crispness of the crust would be different. If you like good pizza, invest in a pizza stone.
• 18. Lay down a sheet of parchment paper, and using your hands, press the dough ball into a 12-inch circle, for a thin crust, or 10-inches, if you want a slightly thicker crust. All good pizzas are made with your hands... don't use a roller.
• 19. Chef's Note: The use of parchment paper helps keep everything nice and proper. This way I don't have to use additional flour, or cornmeal to slide the pizza onto the stone. Once the pizza is stretched out, trim the excess paper with some kitchen shears. The paper will brown a bit, but it won't impact the taste of the pie.
• 20. Use a fork to poke holes in the center area of the dough; leaving about a 1-inch border around the pie, and then let rest for 30 minutes before putting in the oven.
• 21. Chef's Note: Poking a bunch of holes in the dough is a process called, "docking." It will prevent the dough from forming bubbles during the baking process. By docking the center of the dough, the outer edges will rise and form a nice area for holding in place our toppings.
• 22. Use a pizza peel to move the crust to the preheated oven... parchment paper and all.
• 23. Allow dough to bake for 5 to 7 minutes, and then remove from the oven. Notice how the outside edges puffed up, but the center didn't. Mine was in the oven for 6 minutes.
• 24. Brush the puffed edges of the crust with your favorite extra virgin olive oil. I have an olive oil that I infused with garlic that's excellent.
• 25. Chef's Note: This is where I back off... Add your favorite ingredients to the pie. Everyone has their own idea of what they want for toppings.
• 26. Pop your tricked out pizza back into the oven for 5 to 7 minutes. Mine was in the oven for 6 minutes
• 27. Pull back out, brush a bit more olive oil on the edges, cut into slices and enjoy.
• 28. Keep the faith, and keep cooking.

QUICK PIZZA DOUGH

Steps:

• Put the flour, yeast and salt in a food processor. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). The finished dough should be soft, slightly sticky and elastic. If too dry, add a bit more water; if too wet, a tablespoon or so more flour.
• Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work the dough into a rectangle on the plastic, about 8 inches long and 6 inches wide. Press your fingers into the top of the dough all over, making indentations as though it were a focaccia. Fold the left third of the dough over (as you would a letter) and repeat the indentations. Fold the right third over and make the indentations again. Cover the folded dough with plastic wrap and let rise for 20 minutes.
• Cut the dough in half, form each piece into a neat ball, wrap tightly in plastic wrap and transfer to the freezer. The morning before you want to make pizza, transfer the dough to the refrigerator to thaw.
• Bring the dough to room temperature, 15 to 20 minutes. Put a pizza stone in the oven and preheat to 550 degrees. (If you don't have a stone, oil a rimmed baking sheet and set aside.) Dust a peel or the greased baking sheet generously with cornmeal. Working with the dough in your hands (not flat on a work surface), gently begin to stretch the dough into a circular shape, pressing your fist into the center of the dough and pulling at the edges with your other hand. With both hands, stretch the dough, being careful not to tear it. Working in a circular motion, pull the thicker edges of the dough outward, letting gravity help you. Continue to stretch the dough until it's relatively even in thickness (the edges will be thicker) and you have the size you want. Carefully lay it on the peel or baking sheet.
• Top the pizza as desired and either slide it off the peel and onto your heated stone, or place the baking sheet into the oven. Cook the pizza for 6 to 10 minutes or until the crust is golden and the cheese is bubbling.

THIN PIZZA CRUST

Steps:

• Preheat oven to 450°F.
• Dissolve yeast and sugar in warm water. Let proof for 5 minutes or until foamy. Can use rapid rise yeast.
• Stir in salt, oil, and 2 cups of flour. Mix well.
• Add 1 1/2 cups flour: stir until a sticky ball forms.
• Knead 5 minuted on flour surface until smooth and elastic. Coat with cooking spray, place in a bowl and cover.
• Let rise 30 minutes for thicker dough, and 2 hours for thinner dough.
• After rising time punch down. Thinner crust divide in half. If thicker crust use all of dough. let rest 10 minutes.
• Dust pizza pan with cornmeal. Flatten dough on pan; gently pulling and stretching to fit pan, if it resists let dough rest another 5 minutes.
• Brush with oil. Take a fork and pierce dough several times to keep dough from forming air pockets. Bake for 7 minutes.
• Take dough out and put you favorite topping on and then continue baking for another 7 to 10 minutes.
• If you want to make grilled pizza I usually make small individual pizzas that way everyone can add their own topping from an array of ingredients. Place flattened dough on grill for about 5 minutes flip and add all ingredients for pizza. cook until cheese is melted and bottom of crust is crispy.

LAVASH OR FLATBREAD THIN AND CRISPY PIZZA

Steps:

• Prepare Lavash Bread or use your favorite flatbread. There are so many options!
• Next, make the Chimichurri Sauce which will be used in the place of pizza sauce. Or use one of the other sauces suggested earlier.
• Fry bacon, but not too crispy, it will continue to cook in the oven. When cool, chop it into small pieces.
• Next, chop ham (or whatever meats you want to use). Slice or chop your vegetables too. In this case, I'm using red onions and black olives.Preheat oven to 450 degrees F.
• Toss sliced onion into the skillet and sauté for a few minutes in the bacon grease until slightly caramelized.
• Brush approximately 2 tablespoons of Chimichurri or barbecue sauce over the cooked Lavash Bread or flatbread.
• Sprinkle half of the shredded mozzarella cheese over the sauce, followed by the ham, bacon, caramelized onions, and black olives. Top with the remaining shredded cheese.
• Bake for 5 to 7 minutes or until the cheese is bubbly and the edges of the pizza are golden. Sprinkle with crushed red pepper or garnish the crispy pizza with chopped cilantro.

OLD WORLD CHICAGO-STYLE THIN CRUST PIZZA

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.

DOMINO'S THIN CRUST PIZZA

Steps:

• Mix salt, sugar, flour, and yeast mixture to make the dough. Knead it steadily until the dough is fluffy and stretchy. Let it rest for an hour.
• Shape the dough by using a rolling pin and place it in the oven to pre-bake.
• Slather the first layer of the dough with barbecue sauce. Then add grated cheese on the top following fried sausages and bell peppers. At last, shred some more cheese on the top.
• Put it in the oven for 20-25 minutes and your Domino's pan pizza will be ready.