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Recipe: Appetizing Pizza Dough (thin crust)

Pizza Dough (thin crust). Dissolve yeast and sugar in hot water in a bowl. How To Make Thin Crust Pizza. This crust has a nice bit of crunch, but it's pliable enough to fold in half if required.

Pizza Dough (thin crust) 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. Then spread with pizza sauce and use the toppings of your choice. You can have Pizza Dough (thin crust) using 5 ingredients and 8 steps. Here is how you cook that.

Ingredients of Pizza Dough (thin crust)

  1. Prepare 1000 g of high grade flour.
  2. You need 20 g of salt.
  3. It's 12 g of dry yeast.
  4. It's 500 ml of warm water.
  5. Prepare Splash of olive oil (just to prevent drying when proofing).

After experimenting with many different pizza dough recipes for thin crust pizza, I came up with the following pizza dough recipe. It is very easy to make and will produce a beautiful flaky crust that is crisp on the bottom. Thin Crust Dough is probably the most widely known type of pizza dough and is usually used for traditional pizzas throughout Europe and in the United States. Thin crust pizza bases are perfect for pizza lovers who prefer to taste more of the sauce, cheese and other toppings and don't want to be.

Pizza Dough (thin crust) step by step

  1. Measure out ingredients.
  2. Mix some of water with yeast and some flour, once water is added the mix should be around 38°C let stand for 10 min to let yeast be activated.
  3. Mix remaining flour and salt water.
  4. Add yeast starter to rest of mix.
  5. Kneed dough well for 10 minutes.
  6. Shape dough to ball, put in clean bowl and cover. Best is in fridge over night, otherwise let proof on bench for 90 minutes..
  7. Roll out and cover in pizza sauce and cheese.
  8. Add your toppings (yes I'm the kind that put pinapple on pizza moahaha) then cook in super hot oven.

The best pizza dough is a bold claim. At any given time there is a heated argument on the Internet on the This dough results in a pizza with a thin crust and a puffy, chewy cornicione (which is the fancy Italian term for the edge of crust around the rim). The crust is nice and crispy without being burnt or too overdone. The dough was a bit tough to stretch out, but you have to be careful. I am big fan of thin crust pizzas.

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