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    You are in: Home / Recipes / Easy As Pie 10-Minute No-Rise Thin-Crust Pizza Dough Recipe
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    Easy As Pie 10-Minute No-Rise Thin-Crust Pizza Dough

    Easy As Pie 10-Minute No-Rise Thin-Crust Pizza Dough. Photo by queenbitz

    1/1 Photo of Easy As Pie 10-Minute No-Rise Thin-Crust Pizza Dough

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    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)

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    Ingredients:

    Serves: 2

    Yield:

    9" crusts

    Units: US | Metric

    Directions:

    1. 1
      Proof the yeast in the warm water with the honey or sugar for 8-10 minutes or until foamy.
    2. 2
      Add the remaining ingredients together and knead well, about 2-5 minutes.
    3. 3
      If the dough seems a little sticky, dust your hands with some flour and knead again.
    4. 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. 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. 6
      Bake at 500F for 8-12 minutes or until the edges are nice and brown.

    Browse Our Top Low Cholesterol Recipes

    Ratings & Reviews:

    • on April 27, 2011

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 20, 2011

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 31, 2013

      55

      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...

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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

    Serving Size: 1 (207 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 435.2
     
    Calories from Fat 32
    56%
    Total Fat 3.6 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 588.6 mg
    24%
    Total Carbohydrate 86.0 g
    28%
    Dietary Fiber 4.1 g
    16%
    Sugars 1.0 g
    4%
    Protein 13.1 g
    26%

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