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1/1 Photo of Super Thin Pizza Dough
I experimented with a great recipe for dough, #70165, I use both now because sometimes I want my pizza "super" thin and other times just thin. Special note, I learned that when dealing with yeast it is important to have everything at room temperature, or slightly warm. This includes all ingredients, utensils, and bowls. I also use a great pizza sauce recipe, #114392. (It calls for tomato paste but I sometimes use just all tomato sauce. I like my pizza saucy!)
Units: US | Metric
Serving Size: 1 (150 g)
Servings Per Recipe: 2