Thin Crust Pizza Dough Food

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THIN CRUST PIZZA DOUGH



Thin Crust Pizza Dough image

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

1 cup warm water (100 to 110 degrees F/40 to 45 degrees C)
¼ cup white sugar
2 ¼ teaspoons active dry yeast
2 ½ cups all-purpose flour, or more as needed
1 tablespoon olive oil
½ teaspoon salt

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

PIZZA DOUGH



Pizza Dough image

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

7 cups strong white bread flour or Tipo "00" flour or 5 cups strong white bread flour or Tipo "00" flour, plus 2 cups finely ground semolina flour
1 level tablespoon fine sea salt
2 (1/4-ounce) packets active dried yeast
1 tablespoon raw sugar
4 tablespoons extra-virgin olive oil
2 1/2 cups lukewarm water

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"

EASY THIN CRUST PIZZA DOUGH



Easy Thin Crust Pizza Dough image

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

300 g strong bread flour
1 teaspoon dried yeast
1 teaspoon salt
1 tablespoon olive oil, plus extra for drizzling

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

HOW TO MAKE PIZZA DOUGH FROM SCRATCH AND SHAPE IT LIKE A PRO



How to make pizza dough from scratch and shape it like a pro image

An artisan, thin-crust dough. Perfectly baked in your home oven!

Provided by vivianebf

Categories     Basics & techniques     Pizzas & flatbreads

Time 33m

Number Of Ingredients 10

1 1/4 teaspoons active dry yeast (4 g)
1/2 teaspoon sugar (1 g)
1 cup (24 cl) warm spring water (temperature between 105°F and 115°F) (41ºC and 46ºC)
1 teaspoon sea salt (6 g)
1 tablespoon (15 ml) extra virgin olive oil
2 1/4 cups (11 oz) (310 g) unbleached bread flour or "00" flour for pizza
extra flour for the work surface and for shaping the dough
fine cornmeal or bread flour to dust the pizza peel
large pizza peel (16″ x 18″ paddle)
large pizza stone

Steps:

  • Place the yeast and sugar in a medium bowl. Pour the warm water over it and whisk until the yeast dissolves. Let stand for 5 to 10 minutes. When the yeast activates (it'll start to bubble up to the surface), whisk in the salt and olive oil. Add the flour and stir with a wooden spoon until the dough comes together. Turn dough over on your work surface and start kneading it. In the beginning, the dough will be sticky. If it sticks a little to the counter top, that's fine. Try to knead a little faster to prevent it from sticking. If it sticks a lot, add as little flour as you can to prevent it from sticking to the counter top too much. A slightly sticky dough will yield a wonderfully light pizza crust, so this is a crucial step. Don't add too much flour or the dough will be firmer and harder to shape, and the crust will be stiff. Continue kneading the dough for 8 to 10 minutes until smooth and elastic. Roll dough in flour until well dusted and place in a large bowl. Cover the bowl with plastic wrap, place in a warm place (75°F to 80°F) (24ºC to 27ºC) and allow dough to rise for 1 hour, until doubled in size. (If the ambient temperature is lower than 75°F (24ºC), it could take 15 to 30 minutes longer for the dough to double in size.)
  • Punch down dough and scrape it off the bowl. Cut dough in 2 equal parts and shape each into a ball. Roll each ball in bread flour and place each ball into a gallon-size plastic bag. Seal the bag, leaving plenty of room for the dough to expand, and refrigerate for a minimum of 3 and a maximum of 36 hours, until ready to make your pizzas.
  • Place the pizza stone in the oven, on a rack located at the bottom third of the oven. (The stone should be about 9" from the roof of the oven.) Set the oven to 500°F (260°C) and preheat for 30 minutes. Then, without opening the oven, turn it off and turn on the broiler to high heat. Preheat broiler for 10 minutes. Meanwhile, sprinkle a pizza peel with cornmeal or bread flour and set aside. Take one piece of dough from the refrigerator and sprinkle top and bottom with a little flour. Gently stretch the dough into an 8″ circle. Next, grabbing the edges of the dough, work your way around the outside edge, stretching it as you go. When the dough is stretched into a 16″ circle, place on the prepared pizza peel. Sprinkle dough with your toppings of choice. Slide the pizza onto the hot stone by giving it a quick jerking movement and then gently shaking the peel to loosen the pizza. Bake for 3 to 4 minutes until the crust is browned on the edges. Slide the pizza back onto the peel and serve immediately. Keep the broiler on and make the 2nd pizza.

Nutrition Facts : ServingSize 2 large pizzas

THIN CRUST PIZZA DOUGH



Thin Crust Pizza Dough image

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

3-1/2 cups bread flour
1 cup whole wheat flour
5 teaspoons quick-rise yeast
1 teaspoon salt
1 teaspoon honey
1-1/2 to 1-2/3 cups warm water (120° to 130°)

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



Pizza Dough for Thin Crust Pizza image

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

2 1/2 cups all-purpose flour (may substitute whole wheat flour for 1 cup of the all-purpose)
1 (1/4 ounce) package active dry yeast
1/4 teaspoon salt
1 cup warm water
1/2-1 tablespoon olive oil
cornmeal, for sprinkling

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 PIZZA CRUST



Thin Pizza Crust image

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

2 1/4 teaspoons yeast
1/4 teaspoon sugar
3/4 cup hot water
1 3/4 cups flour
1/2 teaspoon salt
1 (14 ounce) jar pizza sauce
pepperoni
precooked bacon
tomatoes, sliced
green pepper
mozzarella cheese, shredded
chopped garlic

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.

FOOD PROCESSOR PIZZA DOUGH



Food Processor Pizza Dough image

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

3/4 teaspoon active dry yeast
1/2 teaspoon fine sea salt
1 2/3 cups bread flour, plus more for surface

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.

NEW YORK STYLE THIN CRUST PIZZA



New York Style Thin Crust Pizza image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 2 (12-inch) pizzas,

Number Of Ingredients 14

1 recipe basic pizza dough, recipe follows
Cornmeal, for dusting
4 tablespoons extra-virgin olive oil
2 cups your favorite tomato sauce
1/2 cup fresh basil leaves
1 cup freshly grated Parmigiano-Reggiano
1-pound mozzarella, sliced 1/4-inch thick
1 package active dry yeast
2 teaspoons sugar
1 cup warm water (110 degrees F)
1/4 cup lard or vegetable shortening
3 to 4 cups all-purpose flour
2 teaspoons salt
Olive oil

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.

PERFECT THIN CRUST PIZZA DOUGH



Perfect Thin Crust Pizza Dough image

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

4 1/2 cups (20.25oz, 574g) all purpose flour
1 3/4 teaspoons (0.44oz, 12.5g) salt
1 teaspoon (0.11oz,3.1g) instant yeast
1/4 cup (2oz, 59mL) olive oil
1 3/4 cups (14oz, 414mL) water (ice cold)

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

NO-KNEAD FOOD PROCESSOR THIN CRUST PIZZA DOUGH



No-Knead Food Processor Thin Crust Pizza Dough image

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

2 cups all-purpose flour
1 1/2 teaspoons instant fast rise yeast
3/4 teaspoon salt
3/4 cup hot water
2 teaspoons olive oil

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 & CRISPY PIZZA



Thin & Crispy Pizza image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

2 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup water
3 tablespoons extra-virgin olive oil, plus more for brushing
2/3 cup pizza sauce
1 1/2 cups shredded low-moisture mozzarella cheese (about 6 ounces)

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.

THIN CRUST PIZZA DOUGH



Thin Crust Pizza Dough image

This recipe was given to me by a lady at work. She made this recipe for a couple that she cooked for on the side. She always gave me the best recipes. Once I found this recipe I never used another recipe.

Provided by Ycooks2

Categories     Low Cholesterol

Time 2h10m

Yield 9 pie, 3 serving(s)

Number Of Ingredients 5

2 cups all-purpose flour
1 cup cake flour
1 teaspoon salt
3/4 teaspoon yeast
1 cup water

Steps:

  • Proof yeast in water.
  • Mix all ingredients and knead for 7 minutes.
  • Place dough in bowl and cover with 1/2 teaspoon olive oil.
  • Let double and do not punch down.
  • Makes 3 - 9" pizzas. Place airholes in dough with a fork before baking.
  • Bake 6 minutes at 500 degrees.
  • Then put on toppings or freeze.
  • After toppings - bake an additional 5-10 minutes at 500 degrees.
  • NOTE: Above is the orginial recipe. I make dough in bread machine on dough cycle. I always double this recipe so we have leftover pizza.

THIN CRUST PIZZA DOUGH (ROMANA PIZZA DOUGH)



THIN CRUST PIZZA DOUGH (ROMANA PIZZA DOUGH) image

Inspired by the book "Rustic Italian Food" by Marc Verti

Provided by CHEFJAR

Categories     PIZZA RECIPES

Number Of Ingredients 6

All-Purpose Flour- 6 cups or 750 gm
Sugar- 2 tbsp or 75 gm
Active dry Yeast- 2 3/4 tsp or 8 gm
Cold water- 1 1/2 cup plus 2 tbsp (355 gm)
Extra-virgin olive oil- 1/4 cup or 60 gm
Salt-21/2 tsp or 15 gm

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 (ABM)



Thin Crust Pizza Dough (ABM) image

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

3/4 cup warm water
1/2 teaspoon salt
1 3/4 cups flour (You might need an additional 2TB of flour if dough is too sticky)
1/4 teaspoon sugar
1 teaspoon yeast
cornmeal, for dusting

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



Thin Crust Pizza Dough image

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

500 g bakers flour
8 g dried yeast
340 ml warm water
1 pinch salt
1 pinch sugar

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



Thin Crust Pizza Dough image

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

1/4 ounce active dry yeast
1/4 teaspoon granulated sugar
3/4 cup water, heated to 110 degrees
1 3/4 cups all-purpose flour
1/2 teaspoon salt
pizza sauce, of your choice, as needed
shredded cheese, and toppings of your choice as needed

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.

DOMINO'S THIN CRUST PIZZA



Domino's Thin Crust Pizza image

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

4 cups All-Purpose-Flour
1 teaspoon Salt
1 teaspoon Yeast
1 teaspoon Italian Seasoning
1 teaspoon Olive Oil
1 teaspoon Sugar
1 cup Mozzarella cheese (shredded)
2 tablespoons Barbecue Sauce
1 cup Fried Sausages
1 cup Fresh Bell Peppers

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



Thin Base Pizza Dough image

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



Thin-Crust Pizza Dough image

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

1 teaspoon active dry yeast
¼ teaspoon white sugar
¾ cup lukewarm water
2 cups all-purpose flour, divided
½ teaspoon salt

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

THIN-CRUST CHEESE PIZZA



Thin-Crust Cheese Pizza image

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

1 1/2 teaspoons active dry yeast
1 1/2 cups warm water (about 110˚ F)
2 cups bread flour
1 3/4 cups all-purpose flour, plus more for kneading
2 teaspoons sugar
2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil, plus more for the bowl
1 15-ounce can crushed tomatoes
1 small clove garlic, grated
1 teaspoon extra-virgin olive oil
1/4 teaspoon dried oregano
Pinch of sugar, plus more if needed
Kosher salt and freshly ground pepper
All-purpose flour, for dusting
1/4 cup grated Parmesan cheese
2 1/2 cups freshly grated low-moisture mozzarella cheese

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.

OLD WORLD CHICAGO-STYLE THIN CRUST PIZZA



Old World Chicago-Style Thin Crust Pizza image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 3h10m

Yield two 14-inch pizzas

Number Of Ingredients 14

1/2 cup warm skim milk (about 110 degrees F)
1/4 cup warm water (about 110 degrees F)
3/4 teaspoon active dry yeast
1/2 teaspoon sugar
2 teaspoons corn or vegetable oil, plus more for the bowl
2 1/4 cups all-purpose flour, plus more for the work surface
1/2 teaspoon kosher salt
Semolina flour, for sprinkling
1/2 cup pizza sauce
4 ounces sliced pepperoni
1 1/4 cups freshly grated skim-milk low-moisture mozzarella
1 1/4 cups freshly grated whole-milk low-moisture mozzarella
1 cup giardiniera, roughly chopped if large pieces
8 ounces bulk sweet Italian sausage, broken up into small pieces

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.

PIZZA DOUGH



Pizza Dough image

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

3 1/2 to 4 cups bread flour, plus more for rolling
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons

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 CRISPY PIZZA DOUGH FROM AMERICA'S TEST KITCHEN



Thin Crispy Pizza Dough from America's Test Kitchen image

When I eat thin, I like it crispy. Here's how to do that. There are a bunch of tips and tricks here. EASY!!!

Provided by Ambervim

Categories     Low Cholesterol

Time 21m

Yield 2 12 inch pizzas

Number Of Ingredients 6

16 1/2 ounces bread flour, plus more for work surface (about 3 cups see note)
2 teaspoons sugar
1/2 teaspoon yeast (instant or rapid-rise yeast)
10 1/2 ounces ice water (about 1.33 cups see note)
1 tablespoon vegetable oil, plus more for work surface
1 1/2 teaspoons table salt

Steps:

  • In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds.
  • With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds.
  • Let dough stand 10 minutes.
  • Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds.
  • Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute.
  • Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
  • One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees.
  • Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.
  • Coat 1 ball of dough generously with flour and place on well-floured countertop. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center.
  • Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured peel and stretch into 13-inch round.
  • Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge.
  • Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella. Too much cheese will create a soggy pizza.
  • Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through (if you can).
  • Remove pizza and place on wire rack for 5 minutes before slicing and serving.
  • TOPPING TIPS: We like our Thin-Crust Pizza simply dressed with tomato sauce and handfuls of shredded mozzarella and Parmesan, but additional toppings are always an option--provided they're prepared correctly and added judiciously. (An overloaded pie will bake up soggy.) Here are a few guidelines for how to handle different types of toppings:.
  • HEARTY VEGETABLES Aim for a maximum of 6 ounces per pie, spread out in a single layer. Vegetables such as onions, peppers, and mushrooms should be thinly sliced and lightly sautéed (or microwaved for a minute or two along with a little olive oil) before using.
  • DELICATE VEGETABLES AND HERBS Leafy greens and herbs like spinach and basil are best placed beneath the cheese to protect them or added raw to the fully cooked pizza.
  • MEATS Proteins (no more than 4 ounces per pie) should be precooked and drained to remove excess fat. We like to poach meats like sausage (broken up into 1/2-inch chunks), pepperoni, or ground beef for 4 to 5 minutes in a wide skillet along with 1/4 cup of water, which helps to render the fat while keeping the meat moist.
  • NOTE as with all breads, the ratio of wet to dry is critical and more accurately measured by weight).
  • Time does not include resting times.

Nutrition Facts : Calories 937.6, Fat 9.2, SaturatedFat 1.3, Sodium 1753.8, Carbohydrate 184.5, Fiber 6.6, Sugar 4.8, Protein 24.8

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  • Pour in the water and the olive oil and stir with a wooden spoon to combine, scraping down the sides until the mixture forms a shaggy dough.
  • Using the dough hook attachment, mix on low speed for 8 to 10 minutes, stopping the machine as necessary to adjust the dough and ensure even kneading.
  • Place the dough in a lightly oiled bowl, cover with plastic wrap and store in the refrigerator for at least 4 hours, or preferably overnight.
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  • Dust the countertop with a little bit of flour, if necessary, and stretch and roll each ball out to a 12" circle about 1/4" thick.
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