Thin-Crust Pizza
photo by lilsweetie
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Yields:
-
1 large pizza
- Serves:
- 4
ingredients
- 1 1⁄4 ounces active dry yeast (the Fleischman's Traditional Dry Yeast seems to be better than the Fast Rising type)
- 1⁄4 teaspoon granulated sugar
- 1⁄3 cup warm water
- 1⁄3 cup boiling water (you can infuse water with herbs)
- 1 3⁄4 cups all-purpose flour
- 1⁄2 teaspoon salt
- pizza sauce, of your choice, as needed
- shredded cheese, of your choice, as needed
directions
- Dissolve yeast and sugar in water; allow to rest for 8 minutes.
- In a separate bowl, combine flour and salt.
- Pour yeast mixture over flour mixture and mix well with a heavy spoon.
- Turn dough onto a floured surface and knead for 2 minutes.
- Working from the edges to the center, press dough into a 12" circle.
- Place dough on a lightly greased pizza pan and stretch dough to edges.
- brush some olive oil over the dough.
- Spread tomato paste over crust and top with mozarella cheese or cheese mix (romano, parmesan, mozarella).
- Suggested toppings: marinated artichokes, red and green peppers, chili peppers, mushrooms, sundried tomatoes, FRESH BASIL, ham, pineapple, Italian sausage.
- On the top I put parmesan, feta, and crumbled goat's cheese, whole leafs of spinach, and a sprinkling of crumbled dried red peppers.
- Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.
- This may be frozen before cooking for the future. and given to a special person as a gift.
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Reviews
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Since we started using this mix our home-made pizzas are legendary, our teenage kids now bake them on a weekly basis :-) We get good results even if we skip step 1 and tip a half-sachet of easy-bake dried yeast straight into the flour. Also we let the dough rise for 30-40 mins after kneading, that way it easily stretches to two 12-inch pizzas. Thanks for the great recipe!
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simple and easy - the way pizza dough was meant to be. This is a good bread mix too. I use this in the dough mode for the bread machine and look at the dough to add a little bit of water to the mix to correct for the machine. The dough should be touchable with out stick and the original makes a dough that is a bit thick. I double the mix and it perfect for bread or pizza. well done spicebunny u are my fav food.com girl now. Thanks _ Nick Smith
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I made this for my Mom's birthday today--I wanted the pizza to be as Italian as possible (my Dad and I spent three weeks in Italy this Jan.) so I did a search here for thin-crust pizza and this was at the top of the list--BRAVO! I made my own tomato sauce and topped it w/ a sprinkling of mozzarella cheese (unlike here in Canada and the States, the Italians only put enough cheese to lightly cover it--unless it's 4-cheese) and fresh basil--deeeeeelish!
RECIPE SUBMITTED BY
SpiceBunny
Canada
I am living in Toronto, Canada now. The first thing I ever cooked was a carrot cake that my dad taught me when I was 8 years old. I am a gardener and like to forage for wild and local foods, and turn them into delicious meals.