Fast Thin And Crispy Crust Pizza Recipes

Steps:

• In a small bowl or glass measuring cup dissolve the yeast and sugar in warm water, stir and set aside for 10 minutes. Mixture should begin to bubble and foam at the end of the time (indicating that the yeast is activated & alive.).
• In a medium bowl, combine flour and salt, set aside.
• Add the liquid yeast mixture (and olive oil if using) to the dry ingredients and stir until well combined.
• Flour a work surface and knead dough for a couple of minutes until smooth and elastic.
• Shape the dough into 1 large, 2 medium, or 4 small pizzas using whatever method you prefer; rolling pin, stretching or off the board between your two hands, in the air.
• If you have a pizza peel, sprinkle lightly with corn meal and build your pizza. If not, lightly grease a flat cookie sheet (or inverted jelly roll pan) and build your pizza.
• I brush the formed dough very lightly with olive oil (optional), then pizza sauce (not too generously), cheese then any other other ingredients. Keep toppings rather sparse if you want a really crispy crust.
• Bake in hot oven until as crispy as desired. Usually 8 to 12 minutes, but this will vary depending upon pizza stone vs. pan and the toppings you have chosen.
• You can also make this in a food processor ~ Mix the water, sugar and yeast as directed in a small container. Place flour and salt in bowl of processor and pulse a few times to mix. Add the liquid yeast mixture (and olive oil, if using) and pulse until blended; adding more flour until mixture just forms a ball and the dough follows the blade around the bowl. (Additional flour is needed when using food processor method, because you are not hand-kneading on a floured board). To remove from food processor bowl, flour your hands well, form dough into a ball (or balls) and shape as directed.

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.

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.

Steps:

• Preheat pizza stone in oven at 500°F.
• Warm water for 20 seconds in microwave.
• Dissolve yeast and sugar in water; allow to rest for 8 minutes.
• In the meantime, combine flour, salt and Italian seasoning.
• Pour yeast over flour mixture and mix well with a heavy spoon.
• Add 1 tbsp flour if needed.
• Turn dough on to a floured surface and knead for 2 minutes.
• Dust more flour on surface if needed .
• Using a rolling pin, roll dough into a 12" circle of even thickness (about 1/4") flipping over to roll each side (don't press too hard when rolling or dough may stick to surface).
• Cut off any excess edges to make a neat circle.
• Palm down, slide your hands under dough and lifting carefully place on to a hot pizza stone.
• Bake at 500°F for 4 minutes.
• Remove from oven and top with your favorite toppings (don't go too crazy with the toppings, a little goes a long way).
• Return to oven for 6-8 minutes.
• Helpful hint: Top pizza in this order to prevent the crust from getting soggy:.
• chopped basil.
• minced garlic.
• pepperoni.
• cheese.
• (6-8) 2 tbs dollops of pizza sauce evenly spaced.

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

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. Add any other spices/herbs that you like.
• Stir in the very warm water and oil. Mix well.
• Add enough of the remaining flour to make a soft dough.
• Knead on a lightly floured surface until smooth and elastic, about 5 minutes. Cover and let rise about 10 minutes.
• Lightly oil one 14" or two 12" round pizza pans. Sprinkle with cornmeal.
• Form dough into smooth ball(s). Roll dough to fit the pan(s).
• Top with your favorite sauce and toppings.
• Bake at 400F for 20 to 30 minutes or until done.

Steps:

• Preheat the oven to 500 degrees.
• In a small bowl, dissolve the sugar into the warm water.
• Sprinkle the yeast on top of the water and let it rehydrate for about 5-8 minutes.
• Meanwhile, in a medium sized mixing bowl, mix the flour and salt.
• Stir the yeast in the water until dissolved, then pour the yeast mixture into the flour mixture and blend.
• Pour out the dough onto the counter top and knead for about two or three minutes.
• Roll the crust out so it's about 12-14" in diameter (I roll mine out to about 1/4" thick) then poke it full of holes with a fork.
• Pre-bake the crust in the preheated oven on a pizza stone for four minutes. This gets the crust crispy all the way through (if you don't have a pizza stone, you can just use a pizza pan, though your crust won't be as crispy).
• With your pizza paddle, pull the crust out of the oven (or the whole pan if you're using a pan) and load it up with your sauce, veggies, cheese, whatever.
• Stick the pizza back in the oven for 8 more minutes.
• Let it cool for about 2 minutes, then enjoy.

Steps:

• Put first three ingredients in a bowl.
• My big stainless steel bowl works the best, because it conducts the heat from the water but doesn't cool down the yeast.
• Let stand for 10 minutes.
• Mix the rest of the ingredients in with the foamy yeast mixture.
• I use Indian Roti flour for crispy crusts, perfect every time, but whole wheat or white flour works too.
• Cover the bowl and stand somewhere warm for an hour to rise.
• Divide dough in half and roll flat.
• I usually add a small handfull of flour when I do this or the dough tends to be sticky.
• Spray your pizza pans with Pam and toss on the dough.
• Spread half a can of pizza sauce on each crust, then add your toppings.
• My pizza's are famous for the toppings listed above (don't forget to put your tomatoes in boiling water for about five minutes before you add to pizza).
• Bake both pizza's at 350 F for about half an hour.
• Enjoy!