FAST, THIN, AND CRISPY CRUST PIZZA
from the blog "One Upon a Plate" - http://onceuponaplaterecipes.blogspot.com/2009/11/fast-thin-and-crispy-crust-pizza.html - "This is the recipe my family always uses when we need a fast pizza dough, it requires virtually no rise-time and bakes up firm and very crisp. But don't worry if you want to make it ahead, or if you have left over dough, just form into a ball (or balls) and wrap in cling film and store in the refrigerator up to one day, or freeze for longer storage."
Provided by ellie3763
Categories Yeast Breads
Time 42m
Yield 1 large, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl or glass measuring cup dissolve the yeast and sugar in warm water, stir and set aside for 10 minutes. Mixture should begin to bubble and foam at the end of the time (indicating that the yeast is activated & alive.).
- In a medium bowl, combine flour and salt, set aside.
- Add the liquid yeast mixture (and olive oil if using) to the dry ingredients and stir until well combined.
- Flour a work surface and knead dough for a couple of minutes until smooth and elastic.
- Shape the dough into 1 large, 2 medium, or 4 small pizzas using whatever method you prefer; rolling pin, stretching or off the board between your two hands, in the air.
- If you have a pizza peel, sprinkle lightly with corn meal and build your pizza. If not, lightly grease a flat cookie sheet (or inverted jelly roll pan) and build your pizza.
- I brush the formed dough very lightly with olive oil (optional), then pizza sauce (not too generously), cheese then any other other ingredients. Keep toppings rather sparse if you want a really crispy crust.
- Bake in hot oven until as crispy as desired. Usually 8 to 12 minutes, but this will vary depending upon pizza stone vs. pan and the toppings you have chosen.
- You can also make this in a food processor ~ Mix the water, sugar and yeast as directed in a small container. Place flour and salt in bowl of processor and pulse a few times to mix. Add the liquid yeast mixture (and olive oil, if using) and pulse until blended; adding more flour until mixture just forms a ball and the dough follows the blade around the bowl. (Additional flour is needed when using food processor method, because you are not hand-kneading on a floured board). To remove from food processor bowl, flour your hands well, form dough into a ball (or balls) and shape as directed.
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.
DOMINO'S THIN CRUST PIZZA
Domino's thin crust pizza is crispy, crunchy, and thinnest pizza Domino's offers. It is prepared by using flour, salt, yeast, mozzarella cheese, BBQ sauce, oil, oregano, and the toppings of your sausages. Here, I have used fried sausages and bell peppers.
Provided by Yamini Rathore
Categories copycat
Time 1h35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 160 kcal, Carbohydrate 15 g, Protein 7 g, Fat 9 g, Cholesterol 20 mg, Sodium 328 mg, ServingSize 1 serving
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 & 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.
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