Super Thin Pizza Crust

photo by Paula




- Ready In:
- 24hrs 10mins
- Ingredients:
- 6
- Yields:
-
2 pizza crusts
- Serves:
- 4
ingredients
- 10 ounces unbleached all-purpose flour, preferably gold medal (2 cups)
- 1⁄2 teaspoon instant yeast
- 1⁄2 teaspoon honey
- 1⁄2 teaspoon salt
- 6 1⁄4 ounces water, 100 to 105 degrees
- 1⁄4 cup olive oil
directions
- Weighing the flour and water is highly recommended as there are many factors that can affect the absorbent qualities of the flour.
- Mix flour, yeast, honey and salt in a food processor with a steel blade.
- Run the machine and add water and oil through the top, process for 30 seconds.
- You may need to add just a bit more water if the dough feels dry.
- Place the dough into a sealed container and refrigerate overnight.
- Set oven rack and pizza stone on lowest setting and preheat to 500 degrees.
- Remove dough from container and half.
- Place half on center of large sheet of parchment paper.
- Place large sheet of plastic wrap over dough and parchment.
- Allow dough to rise for 10 minutes.
- Roll the dough sandwiched between the parchment and plastic wrap trying to achieve an even thickness.
- The dough should be about 14 inches in diameter.
- Peel off plastic wrap and top as desired.
- Place the pizza with parchment on the pizza stone and bake for about 10 minutes.
- The parchment should slide out easily and allow for easy transfer to a cutting board.
- Let cool and serve.
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Reviews
-
Great thin crust pizza!! I made 1/2 of the recipe and then only used 1/2 of that for a small/personal size pizza. I will definitely be using this recipe again, as it is so easy to come together and work with!! I used my KitchenAid with the dough hook and it turned out perfect. The only thing I will change next time, is to cook the crust for about 5 mins first, then add the sauce and toppings, as I like a really crispy crust, just personal preference. Thanks for sharing the recipe.
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Excellent! I didn't have time to leave this overnight. I made it at lunchtime and put it in a sealed container on my cabinet. I got it out at 5, kneaded it only 30 seconds, and then left it for 10-15 minutes. I put my stone in the oven while I rolled out the crust and topped it, and then put pizza and parchment on the stone for 10 minutes. The dough is amazingly silky and smooth. The crust has a crispy texture on the very outer layer but is chewy above. It truly is outstanding. I did weigh water and flour and use my food processor for this. I found 10 oz of flour closer to 1 3/4 cup than 2 cups. Highly recommend!
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