Thin Pizza Crust

A basic pizza crust, add your choice of toppings and enjoy... Makes 2 12-inch thin pizza crusts

2-1/2 to 3-1/2 cups Bread flour Bread flour amounts converter 591 mL to 828 mL
1 tsp Salt 5 mL
1 envelope (2-1/4 tsp) fast rising yeast 10 mL
1 tbsp Olive Oil 15 mL
1 cup Warm water 250 mL

  • Stir together 2 cups flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). Add oil and warm water and mix well with wooden spoon (or mix on low speed with the paddle attachment for about 1 minute), Turn dough out on floured surface and knead in more flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes).

    If you are using an electric mixer, switch to the dough hook and mix on medium speed for 3 to 5 minutes, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. Don't over-knead the dough; it should hold together, but can still look fairly rough on the surface.If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a teaspoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky.

To make pizza now: Place the dough in a lightly greased bowl, cover the bowl with a cloth, and allow it to rise till it's very puffy. This will take about an hour using instant yeast, or 90 minutes using active dry. If it takes longer, that's OK; just give it some extra time.

To make pizza later: Allow the dough to rise, covered, for 45 minutes at room temperature. Refrigerate the dough for 4 hours (or for up to 24 hours); it will rise slowly as it chills. This step allows you more schedule flexibility; it also develops the crust's flavor. About 2 to 3 hours before you want to serve pizza, remove the dough from the refrigerator.

Preheat Oven 425°F [220°C]

  • Divide dough into 2 equal parts and roll and stretch each piece to fit lightly oiled 12-inch pizza pan. If dough is very bouncy, let it rest a few minutes until it will roll more easily. If dough isn't the right size for the pan, roll edges under to make raised edges to hold the filling. and pre-bake the dough for 10 minutes or until lightly browned.

    Add desired toppings. Return to oven; bake 10 to 15 minutes longer or until bubbly
Pizza toppings
To make mouth watering pizza, spread on a thin layer of Quick and eash pizza sauce or your choice of sauce over crust, some shredded mozzarella cheese, your choice of toppings, finish by sprinkling a bit more mozzarella.

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