Pizza Dough for Thin Crust Pizza
Note:This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it.
- Ready In:
- 1hr 15mins
- 2 1⁄2 cups all-purpose flour (may substitute whole wheat flour for 1 cup of the all-purpose)
- 1 (1/4 ounce) package active dry yeast
- 1⁄4 teaspoon salt
- 1 cup warm water
- 1⁄2 - 1 tablespoon olive oil
- cornmeal, for sprinkling
- Mix a little sugar into the warm water.
- Sprinkle yeast on top.
- Wait for 10 minutes or until it gets all foamy.
- Pour into a large bowl.
- Add flour, salt, olive oil.
- Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).
- Cover and let rest for 20-30 minutes.
- Lightly grease two 12-inch pizza pans.
- Sprinkle with a little bit of cornmeal.
- Divide dough in half.
- Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
- Try to make it thicker around the edge.
- If desired, pre-bake at 425 F for 10 minutes (I don't always do this).
- Then spread with pizza sauce and use the toppings of your choice.
- Bake at 425 F for 10-20 minutes longer or until bubbly and hot.
- Makes 2 12-inch pizzas.
- If you don't want to use all the dough, you can freeze it.
- Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).
- When you want to make a pizza, take dough out of freezer and allow to thaw before using.
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Absolutely perfect! I returned home from Italy a few days ago and can't kick my craving for authentic Italian food. I tripled the batch and made 4 triple batches so that my high school kids could host a homemade pizza night with their friends. Every single pizza was perfect! We pre-baked each crust at a higher temperature with the oven on convection bake at 475 degrees farenheit for 7 minutes because we needed to move so many pizzas through the oven. Then we topped them and finished the baking for another 6-8 minutes depending on how many toppings were on the pizza. Brava! Bravissima!
Great recipe! I had all intentions of making 2 thin crust pizzas but ended up making 1 with the full recipe. It was thicker of course but the flavor was there! I plan on making again soon, making 2 pizzas. Thanks for sharing. I used a ghost pepper pizza sauce, browned hot Italian sausage, red onion, black olives, half with my hatch Chile peppers and fresh mini mozzarella balls. Brushed the edge with garlic powder olive oil. Huge hit with hubby.