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.
Provided by UnknownChef86
Categories Yeast Breads
Time 1h15m
Yield 2 pizzas
Number Of Ingredients 6
Steps:
- 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.
- Combine.
- 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.
Nutrition Facts : Calories 610.1, Fat 5.2, SaturatedFat 0.7, Sodium 299.2, Carbohydrate 120.7, Fiber 5.2, Sugar 0.4, Protein 17.6
THIN CRUST PIZZA DOUGH
From "Robbie's Recipe Collection" (recipes.robbiehaf.com); Tasted alot like those "mall" style thin crust NY style pizzas I like so much! I accidentally used 1/4 T sugar and it still was fine so I guess it is a forgiving recipe. It is nice & crispy, not soft & soggy like other crusts I've tried.
Provided by spicytunaroll
Categories Low Cholesterol
Time 23m
Yield 1 pizza, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- -Dissolve yeast and sugar in water; allow to rest for 8 minutes.
- -In a separate bowl, combine flour and salt.
- -Pour yeast mixture over flour mixture and mix well with a heavy spoon.
- -Turn dough onto a floured surface and knead for 2 minutes.
- -Working from the edges to the center, press dough into a 12" circle.
- -Place dough on a lightly greased pizza pan and stretch dough to edges.
- -Spread sauce over crust and top with cheese and desired toppings.
- -Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.
EASY THIN CRUST PIZZA DOUGH
I found this recipe in an old Good Food magazine, I had been trying to make pizza for ages and just could not get the base right. I tried this one and was pleased with the results. My DD loves helping to knead the dough, it is a great way to get children involved in cooking.
Provided by Frugal Fifer
Categories Yeast Breads
Time 33m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pre heat oven to gas mark 8, 240oc. It helps to place an upturned baking tray in the oven on the top shelf while the oven is heating, not the same as a pizza stone, but better than just a tray on its own!
- Put the flour into a large bowl, and then stir in the yeast and salt. Make a well in the centre and pour in 200 ml warm water and the olive oil, bringing together with a wooden spoon until you have a soft fairly wet dough. You may need to adjust the flour/water ratio as all flours absorb the water differently.
- Turn onto a lightly floured surface and knead for 5mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it is not essential for a thin crust.
- Roll out the dough. If you have let it rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25 cms across, using a rolling pin. The dough needs to be very thin as it will rise in the oven.
- Put the rounds onto thick baking sheets dusted with flour, add your favourite toppings and bake in the pre-heated oven for 8-10 minutes till crisp.
Nutrition Facts : Calories 374, Fat 4.3, SaturatedFat 0.6, Sodium 583.8, Carbohydrate 71.9, Fiber 2.7, Sugar 0.2, Protein 10.1
THIN CRUST PIZZA DOUGH
An easy, basic pizza dough for thin crust pizza. Makes two pizzas. Preheat oven to 400 degrees F (200 degrees C). Top dough with your favorite sauce and toppings, leaving the edge of the pizza (about 3/4 inch) clear. Place pan in center of oven. Bake 15 minutes.
Provided by caradae
Categories Bread Pizza Dough and Crust Recipes
Time 50m
Yield 16
Number Of Ingredients 6
Steps:
- Mix warm water and sugar together in a bowl; add yeast. Set aside until yeast mixture becomes foamy, about 10 minutes.
- Pour yeast mixture into a large bowl; add flour, olive oil, and salt. Knead dough for 6 to 8 minutes, adding more flour to keep dough from sticking to your hands if needed. Cover bowl and let sit for 20 to 30 minutes.
- Grease 2 pizza pans or baking sheets.
- Divide dough in half. Make each half into a ball shape and roll each into a flat, circular crust using a rolling pin.
- Place 1 piece dough over your hands with your knuckles turned upward directly underneath the center of the dough. Using your knuckles and backs of your hands, toss the dough into the air in a circular motion, spinning the dough. This thins the center of the dough and forms the padded edge of the pizza. When the edge of the dough is about 1/4-inch thick, place the dough onto the pan. Pizza diameter will be about 10 inches. Repeat with other piece of dough.
Nutrition Facts : Calories 92.3 calories, Carbohydrate 18.2 g, Fat 1.1 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 73.8 mg, Sugar 3.2 g
THIN & CRISPY PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Make the dough: Put a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 450 degrees F. Combine the flour, baking powder and salt in a large bowl. Add the water and olive oil and mix to make a shaggy, sticky dough. Turn out onto a lightly floured surface and knead into a smooth and elastic ball, 2 to 3 minutes. Divide the dough in half and shape each half into a flat disk. Wrap each disk in plastic wrap and let rest in a warm place, 15 minutes.
- Brush two large sheets of parchment paper with olive oil. Place a ball of dough between the parchment, oiled-sides in; use a rolling pin to roll the dough into a 12- to 14-inch round, about 1/8 inch thick. Remove the top piece of parchment and transfer the dough (and the bottom piece of parchment) to a pizza peel or inverted baking sheet.
- Spread 1/3 cup sauce on the crust; scatter with 3/4 cup mozzarella. Slide the pizza (on the parchment) onto the hot stone. Bake until the crust is crisp and golden brown and the cheese is bubbling, 10 to 12 minutes. Transfer to a cutting board and let cool 1 to 2 minutes before slicing. Repeat to make the second pizza.
THIN-CRUST PIZZA DOUGH
A quick, easy, and delicious recipe for thin-crust pizza.
Provided by Lynda Q
Categories Bread Pizza Dough and Crust Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.
- Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
- Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 48.3 g, Fat 0.7 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 0.1 g, Sodium 293.8 mg, Sugar 0.4 g
NEW YORK STYLE THIN CRUST PIZZA
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 2 (12-inch) pizzas,
Number Of Ingredients 14
Steps:
- Preheat oven to 500 degrees F. If you have one, place a pizza stone on the bottom rack of the oven.
- Divide the dough in half and roll into a 12-inch circle, about 1/2-inch thick.
- Dust pizza peel or baking sheet with cornmeal. Place rolled out dough on peel. Brush pizza dough with 2 tablespoons olive oil. Spread 1 cup tomato sauce evenly over dough, leaving a 1/2-inch border along the edges. Sprinkle 1/4 cup basil leaves on top of sauce and then top with 1/2 cup Parmigiano-Reggiano. Finally, top with 1/2-pound mozzarella slices. Bake for about 8 to 10 minutes, or until cheese is bubbling and the edges are golden brown. Repeat with remaining ingredients to make 2 pizzas.
- In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.
BREAD MACHINE THIN CRUST PIZZA DOUGH
This is a great easy recipe for anyone to try with just basic ingredients. If you love a good thin crust that still has a nice chew to it, this recipe is for you.
Provided by Healthy Boy
Categories Bread Pizza Dough and Crust Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Pour the warm water into the pan of the bread machine, and add the flour on top of the water. Sprinkle with salt and sugar, and top with the yeast. Set the machine on the dough setting, and push the start button. When the machine signals that the dough is finished, transfer to a well-floured work surface.
- Preheat oven to 425 degrees F (220 degrees C).
- Roll or stretch the dough out into thin crust about 14 inches across. Leave dough thick at the edge. Place the dough onto a 14-inch pizza baking sheet, and brush the dough with the olive oil.
- Bake in preheated oven for 5 minutes before removing to top with desired ingredients for final baking.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 24.2 g, Fat 1.5 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 0.2 g, Sodium 146.9 mg, Sugar 0.2 g
EASY AS PIE 10-MINUTE NO-RISE THIN-CRUST PIZZA DOUGH
This came from one of the volumes in my e-cookbook collection-- it's meant to yield one 12" pizza but I get about two 8" or 9" individual pizzas with it. You can bake the raw dough with sauce and cheese on it but I prefer to bake ahead and freeze the crusts so I can just thaw it out then put sauce and toppings on. According to the instructions, you can use regular all-purpose flour if you don't have bread flour. (1 3/4 cups AP flour + 5 1/4 teaspoons vital wheat gluten = 1 3/4 cups bread flour)
Provided by the80srule
Categories Low Cholesterol
Time 20m
Yield 2 9" crusts, 2 serving(s)
Number Of Ingredients 6
Steps:
- Proof the yeast in the warm water with the honey or sugar for 8-10 minutes or until foamy.
- Add the remaining ingredients together and knead well, about 2-5 minutes.
- If the dough seems a little sticky, dust your hands with some flour and knead again.
- Grease a pizza pan or pie pan with cooking spray, and place the dough into it-- entire thing if a 12" pie, or half for an 8" or 9" pan.
- I prefer to bake these crusts ahead of time-- but if you want to eat it now, you can put the sauce, cheese, toppings, etc. on it and use the same baking instructions.
- Bake at 500F for 8-12 minutes or until the edges are nice and brown.
THIN BASE PIZZA DOUGH
An easy basic pizza dough which makes great thin based pizzas.
Provided by scottyqt
Time 20m
Yield Makes 3 12 inch thin Pizzas
Number Of Ingredients 0
Steps:
- Combine both flours together.
- Put 225g of combined flours in a large mixing bowl and keep the remaining aside.
- Stir in the sugar, yeast and salt.
- Combine the oil and water.
- Make a well in the combined mix and slowly add the combined water and oil whilst stirring with a wooden spoon.
- Mix in remaining flour until it comes together as a ball and is smooth and elastic.
- Turn onto a lightly floured surface and knead for 5-10 mins until smooth.
- Place dough in lightly oiled bowl and cover with a paper towel.
- Set aside in warm spot for 1 1/2 to 3 hours until almost doubled in volume diveded into 3 and shape into very thin circular shape about 12ins diameter
NO-KNEAD FOOD PROCESSOR THIN CRUST PIZZA DOUGH
Yes, it's a long name for the easiest thin crust pizza dough ever. For a thicker crust let the dough rise for 45 minutes or more. This is extremely quick and the dough is really stretchy and easy to work with. Adapted from the Canadian Living Cookbook.
Provided by CountryMama
Categories Yeast Breads
Time 14m
Yield 12 inch crust, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Pulse flour, yeast, and salt in food processor until blended.
- With motor running, add water and oil. Process for 1 minute, or until a ball forms.
- With floured hands, remove dough and form into a round ball. Place in a greased bowl, turning over to grease all around.
- Let rise for 10 minutes for thin crust.
- Stretch into pizza pan and top as desired.
- Bake for 10-12 minutes or until browned.
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