THIN CRUST PIZZA DOUGH
My family love this pizza crust, and this is our go-to recipe. It's healthier and less expensive than delivery and taste so much better. -Theresa Rohde, Scottville, Michigan
Provided by Taste of Home
Time 10m
Yield 2 pounds (enough for four 12-in. pizzas).
Number Of Ingredients 6
Steps:
- Place flours, yeast and salt in a food processor; pulse until blended. Add honey. While processing, gradually add water until a ball forms. Continue processing 60 seconds to knead dough., Turn dough onto floured surface; shape into a ball. Cover; let rest 10 minutes. Divide dough into quarters. Use immediately or securely wrap and freeze for later use. Freeze option:Wrap each portion of dough in plastic wrap and place in resealable freezer bags; freeze up to 1 month. To use, thaw in the refrigerator overnight. Proceed as directed.
Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 89mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
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
OLD WORLD CHICAGO-STYLE THIN CRUST PIZZA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h10m
Yield two 14-inch pizzas
Number Of Ingredients 14
Steps:
- In a small bowl, combine the milk, water, yeast and sugar. Lightly whisk and let sit until bubbly and the yeast is bloomed, about 5 minutes. Add the oil.
- Mix the all-purpose flour and salt in a stand mixer fitted with a dough hook. Set the mixer to medium-low speed and slowly add the yeast mixture until entirely incorporated, scraping down the sides of the bowl to get everything homogenous. Knead on medium low until the dough is glossy and forms a rough ball, about 5 minutes. Place the dough in a lightly oiled bowl and cover with plastic wrap. Set it in a warm part of the kitchen until doubled in size, about 2 hours.
- Place a pizza stone on the bottom rack of the oven and preheat to 450 degrees F.
- Split the dough into 2 balls. On a lightly floured surface, roll one of the balls of dough as THIN as possible with a rolling pin. To get an even "trimmed" circle, use a large round lid to trim a rim around the dough. Sprinkle some semolina flour on a pizza peel. Carefully transfer the round of dough to the peel. Dock the crust with a fork or docker, poking holes all over the surface to keep it thin and crispy.
- Working quickly, add half of the pizza sauce almost all of the way to the edge of the crust, leaving about a 1-inch border. For the pepperoni side, place an even layer of pepperoni directly on top of the sauce on half of the pizza. Combine the skim- and whole-milk mozzarella in a large bowl and top the entire pizza with half of the cheese. Top the pepperoni side with some more scattered rounds of pepperoni. For the sausage side, spread half of the giardiniera on top of the cheese, then dollop with hunks of the Italian sausage on top. Transfer to the pizza stone in the oven and bake until golden and bubbly, 12 to 15 minutes. Transfer the pizza to a cutting board with the pizza peel. Make another pizza with the remaining ingredients.
- Let the pizza rest for 4 or 5 minutes, then cut into small squares--never triangles. This is called the party cut. Why? Because no matter what's going on, when you're eating Chicago thin crust, it's always a big ol' party.
EXPLORERS THIN CRUST PIZZA
This was put together for Zarr World Tour 2006. Our team, the Zaar Explorers, #9 had fun with this. It is actually very good. 5 stars in my book!
Provided by -Sheri-
Categories Vegetable
Time 31m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Layer pizza in this order:.
- Tomatoe sauce.
- Cheese.
- Pepperoni.
- Eggplant skinned, and grilled, cut into strips.
- Mushrooms.
- Onions.
- Optional jalapeno peppers chopped fine.
- Basil, salt and pepper.
- Olive oil (drizzled over pizza).
- Cook at 450 for 8 minutes.
THIN-CRUST CHEESE PIZZA
This thin crust pizza does not have a pronounced rim to it and bakes up flat all the way across, making it ideal for spreading the sauce and any cheeses to the very edge. Try cutting into squares instead of triangles for a fun twist.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield Two 12-inch thin-crust pizzas
Number Of Ingredients 16
Steps:
- Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
- Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
- Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls; wrap one ball in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
- Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 1/2 cups.)
- Make the pizza: Preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Working on a lightly floured surface, cut the other ball of dough in half. Cup your hand around each piece and gently roll each into a small ball. Transfer 1 ball of dough to a lightly floured piece of parchment paper and roll into a thin 12-inch round with a rolling pin (keep the other ball of dough covered; this recipe makes 2 thin-crust pizzas). Top the dough with 1/4 cup pizza sauce and 2 tablespoons grated Parmesan cheese, going all the way to the edge.
- Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, 4 to 5 minutes. Remove from the oven and top with 1 1/4 cups grated mozzarella, going all the way to the edge. Return the pizza to the stone, then slide out the parchment from under it. Bake until the crust is golden brown and the cheese is melted, about 10 minutes. Repeat to make another pizza.
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
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MARGHERITA PIZZA - ONCE UPON A CHEF
From onceuponachef.com
Cuisine ItalianTotal Time 30 minsCategory DinnerCalories 734 per serving
- Make the Sauce: In a medium bowl, stir together the tomatoes, garlic, salt, sugar, pepper, and oil. (Alternatively, for a completely smooth sauce, you can blend the ingredients in a small food processor or blender.)
- Preheat the oven to 500°F and set an oven rack in the bottom position. Dust a 13x18-inch baking sheet with half of the cornmeal.
- On a lightly floured surface, using your hands, stretch and press one ball of dough into an 11-inch round. Transfer the dough to the cornmeal-dusted baking sheet, and gently stretch it out again so that it maintains its shape.
- Spread ¼ cup + 2 tablespoons of the sauce over the dough, leaving a 1/2-inch border around the edges. Slide the baking sheet into the oven and bake for 7 minutes, until the crust is partially cooked. Remove from the oven, and scatter half of the mozzarella cubes over the sauce, followed by half of the Parmigiano-Reggiano. Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, about 4 minutes more. Remove the pizza from the oven and transfer to a cutting board. Sprinkle with the basil and slice. Repeat with the remaining pizza dough and ingredients. (If you'd like to bake the two pizzas at the same time, you can fire up two ovens. Or, if you don't mind the crust a little thicker, you can form the two dough balls into 8x12-inch rectangles and place them side by side on the baking sheet.)
SUPER-FAST THIN-CRUST PIZZA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (61)Total Time 57 minsServings 2
- Preheat the oven to 450°F with a pizza stone in the bottom, if you're using one., In a medium-sized bowl, whisk together the lukewarm water and yeast until the yeast dissolves., Measure out the flour by gently spooning it into a cup and sweeping off the excess; or by weighing it.
- Add the flour and the remaining ingredients to the water/yeast, stirring to make a cohesive, somewhat sticky dough.
- If it's sticking to your fingers, mix in additional flour., Divide the dough in half, pat each half into a disk, and place on a lightly floured piece of parchment or waxed paper.
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