Jun 192020
Thin Crust Pizza
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I use 00 flour for both pizza dough and homemade pasta, as I find it gives a much better texture, but you can also use all purpose flour for this recipe.

This dough can be wrapped in saran wrap and refrigerated for up to 48 hours.


Ingredients

  • 5 cups of 00 flour
    • If you’re using all purpose flour you may need an extra cup as 00 absorbs less liquid than AP
  • 1 tablespoon of sugar
  • 1 & 1/2 dry active yeast
  • 1 & 1/2 teaspoons of fine salt
  • 1 & 1/3 cups of  water (room temperature)
  • 1/3 cup of olive oil 

Now let’s Cook

I use my food mixer dough attachment, if you don’t have a food mixer, you can use a wooden spoon and a large mixing bowl.

Making the Dough

If using a food mixer, place all the ingredients into the bowl, and mix on a slow speed to combine them.

Once all the ingredients are combined, turn the speed up to medium, and mix until the dough leaves the sides of the bowl.

Continue to mix at a medium/high speed until the dough is soft and pliable, this should take about 4 minutes.

If you’re mixing the dough by hand, mix until it forms a ball shape, then turn the dough out on to a lightly floured surface, and knead until it’s soft and pliable (about 10 minutes).

Divide the dough into 4 or 6 pieces, shape each piece into a ball, and place on a lightly floured baking sheet.

Dust the top of each piece of dough lightly with flour (see below picture), and cover loosely with saran wrap.

Set your oven to proof, and place the dough in the oven. If you don’t have a proof setting on your oven, simply leave the dough in a warm place to rest. The dough should double in size within 3 to 4 hours depending on temperature.


Cooking the Pizza

Pre heat your oven to 550F or as high as it will go if it doesn’t go that high. Alternatively, use an outside grill and a pizza stone if you have one.

Taking one piece of dough at a time, place it on a lightly floured surface (I use cornmeal to give an extra crunch), and roll it out to your preferred thickness. Place on a baking sheet and top with your favorite ingredients.

Place on the middle shelf of your oven for 4 to 5 minutes until the cheese is bubbling nicely.

If you are not using all the dough at the same time, you can wrap the remainder in saran wrap, and keep it refrigerated for up to 48 hours.  


I hope you enjoy this dish, if so please click the like button or leave me a comment. Also please feel free to share with others using the social media buttons.


 

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Reader Comments

    1. Thank you for pointing that out to me. I have amended it. ( it is 1 & 1/2 teaspoon of dry active yeast)
      Have a great day!

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