Thin Pizza Crust

"I'm a thin crust person and I found this on a web site (not sure which one). Very easy and bakes up crispy not soggy."
 
Download
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by May I Have That Rec photo by May I Have That Rec
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by leyaj photo by leyaj
Ready In:
28mins
Ingredients:
12
Yields:
8 slices
Advertisement

ingredients

Advertisement

directions

  • Dissolve yeast and sugar in hot water.
  • Let sit for 8 minutes.
  • Meanwhile mix flour and salt.
  • Pour yeast mixture over flour mixture and mix well with a heavy spoon.
  • Turn onto floured surface and knead for 2 minutes.
  • Spread into a 12-14" circle.
  • (I do this directly onto a pizza stone with a marble rolling pin).
  • If you roll it out on a counter top, transfer to a greased pizza pan, stretching to edges.
  • Cover with sauce and desired topping.
  • Bake at 500 degrees for 8-12 minutes or until edges are golden.

Questions & Replies

  1. Can I make this into a calzone?
     
Advertisement

Reviews

  1. This is very good, but I'm not sure about the instructions. If you roll this out on a room temperature stone you won't get the stone up to temperature in the short time a pizza bakes. I think a stone, or in my case a cast iron pizza pan, in the oven for about 30 minutes while the oven heats is necessary to get a nice brown crust bottom. I roll my crust out on parchment and transfer the crust on it for a 6 minute bake. I then remove the crust, it will slide right off the parchment, load the crust and return the crust to the heavy cast iron, or a stone if that's what you're using. If you make a lot of pizza and don't have a peel, look into investing in one.
     
  2. I really enjoyed this crust! I had to add some olive oil to make it come together, but it still tasted excellent. I baked it for 10 min before I put the toppings on. I think that helped make it super crispy. I will be making this again!
     
  3. This recipe is very easy. I just used the crust and it came out great. I made a breakfast pizza with a white sauce, cheese blend, eggs, onions and ham and topped it off with parmesan cheese. It was DE-LISH. Thanks Margo.
     
  4. I make a lot of pizza dough - this is a really good recipe! I do add seasonings (basil, garlic powder, parmesan) to the dough. But the amounts of flour, water, yeast and sugar are right on the money. I recently tried rolling the dough out for a sheet pan (put on top of parchment), and it turned out great. Thanks for posting this!
     
  5. Great, easy. thin crust recipe! I doubled this recipe to make 2 pizzas and added a tablespoon of olive oil. The recipe goes together great and makes a beautiful, non-cardboardy crust!
     
Advertisement

Tweaks

  1. I used skim milk instead of water
     
  2. I corrected the metric flour weight to be be 210 grams vs the 414 shown (when using the conversion tool on the page).
     

RECIPE SUBMITTED BY

<p>I live in the midwest. Work as a semi-retired nurse by profession. Married with 3 adult children, a wonderful son in law and daughter in law. I have 4 beautiful grandsons. &nbsp;One of my many blessings in life.<br />For fun, my passion is photography. It has become an important part of my life and I enjoy learning anything I can about it. I have a facebook photography page Margo McIntyre Photo Creations.&nbsp; I hope you check it out and enjoy viewing my photos.&nbsp;<img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /></p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes