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    You are in: Home / Recipes / Parmesan Thin Crust Pizza Dough Recipe
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    Parmesan Thin Crust Pizza Dough

    Parmesan Thin Crust Pizza Dough. Photo by Mandy's Kitchen

    1/3 Photos of Parmesan Thin Crust Pizza Dough

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    KP in Canada's Note:

    Found this in What'sCookingInAmerica.net. I made it today and it was perfect. You can choose whatever toppings you desire. Prep time does not include waiting for the bread machine cycle.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting.
    2. 2
      Meanwhile preheat the pizza stone or tiles to 450 degrees for 30 minutes. Prepare your favorite toppings.
    3. 3
      When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.
    4. 4
      NOTE: Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.
    5. 5
      Roll and stretch the dough into a 14-inch circle. Place the dough on the prepared peel. Brush the dough with some olive oil and layer your ingredients. Bake for approximately 15 minutes or until golden brown on the bottom and the top is bubbly.
    6. 6
      Makes 1 large pizza or 16 servings.

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    Ratings & Reviews:

    • on January 02, 2011

      55

      I earned 2 thumbs way up from every member of my household. I made 4 mini pizzas and rolled the dough out, until it was very thin. Instead of using a bread machine, I kneaded it by hand - with no trouble. I allowed the yeast mixture to sit for about 8 minutes before mixing in the flour, salt and oil then followed the recipe as described. I also baked it in the oven on my pizza stone for 4 minutes before adding toppings, then baked it for about 8-10 minutes after topping it. The pizzas turned out crispy and delicious. This will be by new go-to recipe! Thank you!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 07, 2010

      45

      I don't think I did anything wrong with the recipe and was very disappointed. I had googled "thin and crispy" pizza dough. This came up so I used. Definately not thin, actually was a very doughy and thick crust. Guess if I was looking for a thick crust would have been fine, but I was very disappointed.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 07, 2010

      55

      it was quite good. i used provolone because that is what i had on hand. i should have worked harder to get it it thin.

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

    Read All Reviews (10)

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    Nutritional Facts for Parmesan Thin Crust Pizza Dough

    Serving Size: 1 (31 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 82.6
     
    Calories from Fat 18
    21%
    Total Fat 2.0 g
    3%
    Saturated Fat 0.7 g
    3%
    Cholesterol 2.7 mg
    0%
    Sodium 85.5 mg
    3%
    Total Carbohydrate 12.6 g
    4%
    Dietary Fiber 0.8 g
    3%
    Sugars 0.0 g
    0%
    Protein 3.4 g
    6%

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