Easy As Pie 10-Minute No-Rise Thin-Crust Pizza Dough

the80srule's Note:

This came from one of the volumes in my e-cookbook collection-- it's meant to yield one 12" pizza but I get about two 8" or 9" individual pizzas with it. You can bake the raw dough with sauce and cheese on it but I prefer to bake ahead and freeze the crusts so I can just thaw it out then put sauce and toppings on. According to the instructions, you can use regular all-purpose flour if you don't have bread flour. (1 3/4 cups AP flour + 5 1/4 teaspoons vital wheat gluten = 1 3/4 cups bread flour)

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Serves: 2

Yield: 2.0 9" crusts

• 3/4 cup warm water
• 1/4 teaspoon honey (or sugar)
• 2 1/4 teaspoons active dry yeast
• 1 3/4 cups bread flour
• 1 teaspoon olive oil
• 1/2 teaspoon salt

Directions:

1. Proof the yeast in the warm water with the honey or sugar for 8-10 minutes or until foamy.
2. Add the remaining ingredients together and knead well, about 2-5 minutes.
3. If the dough seems a little sticky, dust your hands with some flour and knead again.
4. Grease a pizza pan or pie pan with cooking spray, and place the dough into it-- entire thing if a 12" pie, or half for an 8" or 9" pan.
5. I prefer to bake these crusts ahead of time-- but if you want to eat it now, you can put the sauce, cheese, toppings, etc. on it and use the same baking instructions.
6. Bake at 500F for 8-12 minutes or until the edges are nice and brown.

Reviews

[mosma]

Delicious! I baked this with toppings (cheese, sauce, fried onions) and it baked perfectly. I used a 9 inch pizza pan and pulled the extra dough at the edges up and over cheese chunks to make a cheese stuffed crust. Definitely keeping this recipe!

[Bizy_Mum]

Thank you so much!! I was in the mood for pizza tonight and needed a *quick* recipe. This was PERFECT. The first 'batch' I made as-written for the kids. Second batch I used whole wheat flour 5 1/4 tsp vital wheat gluten with a bit of Parmesean cheeze and flax seed mill thrown in for the healthy/nutty flavour we like. I was able to get 1 thin crust 12 inch pizza and one large thin crust 16 inch pizza from a doubled batch of this recipe. I was looking for a 'base' recipe I could tweak to make 'whole grain' and still be quick. This was PERFECT!! Thank you so much!

[teainthekettle]

By far, my GO TO pizza crust... easy, delicious. I actually get a 16 inch pizza out of this, because we were looking for a super thin crust. Also, fun things to try- add olive oil for flavor/texture variation... add herbs to make an herbed crust (or garlic)... add grated cheese for a cheese crust!

Also, i can't remember what the recipe says to do, but we use bread flour and cook it on the bottom rack of the oven for a super crispy, chewy crust. I have a pizza pan with the holes/perforations, but sometimes, depending on how it looks, I'll slide the pizza off of the pan and cook it on the rack for the last few minutes...