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

    Thin Pizza Crust. Photo by Chef #1802944842

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 32 mins

    2 hrs 15 mins

    17 mins

    Huskergirl's Note:

    From "A Taste of Italy" Cookbook. This is my all time favorite pizza dough. It can be used as either thin which is our favorite or for a thicker crust. I have even used it to make grilled pizzas when it was too hot to turn on the oven. Hope you try it. It is a little time consuming but it is so worth it. I can make 2,12 inch pizzas 1, 17 inch pizza, or 8, 5 inch pizzas from this recipe.

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    Serves: 2


    pizz cr ...

    Units: US | Metric

    • 1 (1/4 ounce) package yeast or 2 1/4 teaspoons yeast
    • 1/4 teaspoon sugar
    • 1 1/4 cups water (110 degrees)
    • 1 1/2 teaspoons salt
    • 3 tablespoons olive oil
    • 3 1/2-4 cups flour
    • 2 tablespoons cornmeal


    1. 1
      Preheat oven to 450°F.
    2. 2
      Dissolve yeast and sugar in warm water. Let proof for 5 minutes or until foamy. Can use rapid rise yeast.
    3. 3
      Stir in salt, oil, and 2 cups of flour. Mix well.
    4. 4
      Add 1 1/2 cups flour: stir until a sticky ball forms.
    5. 5
      Knead 5 minuted on flour surface until smooth and elastic. Coat with cooking spray, place in a bowl and cover.
    6. 6
      Let rise 30 minutes for thicker dough, and 2 hours for thinner dough.
    7. 7
      After rising time punch down. Thinner crust divide in half. If thicker crust use all of dough. let rest 10 minutes.
    8. 8
      Dust pizza pan with cornmeal. Flatten dough on pan; gently pulling and stretching to fit pan, if it resists let dough rest another 5 minutes.
    9. 9
      Brush with oil. Take a fork and pierce dough several times to keep dough from forming air pockets. Bake for 7 minutes.
    10. 10
      Take dough out and put you favorite topping on and then continue baking for another 7 to 10 minutes.
    11. 11
      If you want to make grilled pizza I usually make small individual pizzas that way everyone can add their own topping from an array of ingredients. Place flattened dough on grill for about 5 minutes flip and add all ingredients for pizza. cook until cheese is melted and bottom of crust is crispy.

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    Ratings & Reviews:

    • on June 30, 2008


      This is a really good basic pizza crust. It came together easily. I skipped the cornmeal, and instead baked my pizzas on a silicone pan liner. I made 1 1/2 times the recipe amount and got enough dough to make two 15x10 rectangular pizzas, with a little bit of dough leftover, which I made into 4 small calzones. I used part bread flour, part all-purpose, and got a little bit of a chewier crust by kneading the dough longer to really develop the gluten. I then let it rise for 45 minutes. I rolled it out to fit my pans, trimmed the edges, and it baked up beautifully. From one husker to another, thanks Huskergirl! Made for ZWT4.

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    Nutritional Facts for Thin Pizza Crust

    Serving Size: 1 (403 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1015.4
    Calories from Fat 205
    Total Fat 22.8 g
    Saturated Fat 3.1 g
    Cholesterol 0.0 mg
    Sodium 1756.3 mg
    Total Carbohydrate 174.6 g
    Dietary Fiber 7.2 g
    Sugars 1.1 g
    Protein 24.5 g

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