Homemade Thin Crust Pizza Crispy Dough And Sweet Balsamic Sauce Recipes

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THIN & CRISPY PIZZA

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7



Thin & Crispy Pizza image

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.

2 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup water
3 tablespoons extra-virgin olive oil, plus more for brushing
2/3 cup pizza sauce
1 1/2 cups shredded low-moisture mozzarella cheese (about 6 ounces)

SUPER CRISPY THIN PIZZA CRUST

Yum yum! if you're looking for a crispy thin crust pizza that holds up under the pressure of your favorite toppings look no further! Make sure you get a pizza stone, they help make a crispier crust. You can get one at Target for 25-30 bucks and they're totally worth it.

Provided by catalinacrawler

Categories     Breads

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 6



Super Crispy Thin Pizza Crust image

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.

1/4 ounce active dry yeast
1/4 teaspoon sugar
3/4 cup hot water
1 3/4 cups flour
1/2 teaspoon salt
2 teaspoons italian seasoning

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



Thin-Crust Pizza Dough image

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

1 teaspoon active dry yeast
¼ teaspoon white sugar
¾ cup lukewarm water
2 cups all-purpose flour, divided
½ teaspoon salt

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



Old World Chicago-Style Thin Crust Pizza image

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.

1/2 cup warm skim milk (about 110 degrees F)
1/4 cup warm water (about 110 degrees F)
3/4 teaspoon active dry yeast
1/2 teaspoon sugar
2 teaspoons corn or vegetable oil, plus more for the bowl
2 1/4 cups all-purpose flour, plus more for the work surface
1/2 teaspoon kosher salt
Semolina flour, for sprinkling
1/2 cup pizza sauce
4 ounces sliced pepperoni
1 1/4 cups freshly grated skim-milk low-moisture mozzarella
1 1/4 cups freshly grated whole-milk low-moisture mozzarella
1 cup giardiniera, roughly chopped if large pieces
8 ounces bulk sweet Italian sausage, broken up into small pieces

HOMEMADE THIN CRUST PIZZA (CRISPY DOUGH AND SWEET BALSAMIC SAUCE

Don't be scared of how long this recipe looks! It's super simple and the results are amazing! Use your favorite toppings - we like shredded chicken, roasted red peppers, fresh spinach, and mozzarella. Adapted from http://www.thekitchn.com/thekitchn/main-dish/recipe-homemade-thin-crust-pizza-045499

Provided by mikey ev

Categories     < 60 Mins

Time 55m

Yield 2 14-inch pizzas, 4 serving(s)

Number Of Ingredients 16



Homemade Thin Crust Pizza (Crispy Dough and Sweet Balsamic Sauce image

Steps:

  • Pre-heat your oven to 500 degrees. If you have a baking stone, put it on a rack in the lower-middle part of the oven.
  • In a small bowl or liquid measuring cup, heat the water until it feels barely lukewarm when you test it with your finger (if the water is so hot that you can't leave your finger in it, wait for it to cool down). Add the yeast to the water and use a fork or whisk to stir it into the water. Set this aside for a few minutes and allow the yeast to dissolve.
  • Measure out the flour into a large mixing bowl. Add the salt and use your hand or a whisk to combine.
  • Make a well in the center of the flour and pour in the water-yeast mixture. Use your fingers or a wooden spoon to combine everything together.
  • When it comes together into a cohesive ball, turn it out onto the counter along with any extra flour in the bowl that hasn't yet gotten worked inches.
  • Knead the dough until all the flour is incorporated and the dough is smooth and elastic to the touch--about five minutes.The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it's smooth and silky.
  • Use a bench scraper to divide the dough in two. Shape each half into a smooth ball. Set aside while preparing sauce.
  • Heat olive oil in a sauce pan over medium heat. Add minced garlic and red pepper olive oil (or a little extra olive oil, plus red pepper flakes).
  • Saute 2 minutes, or until garlic is golden. Add half of the white sugar, and allow to melt (it might start to look clumpy, don't worry and keep going).
  • Add drained tomatoes and the rest of the white sugar. Cook for 2 minutes.
  • Add the rest of the ingredients (prepared sauce, brown sugar, balsamic vinegar, basil, oregano, bay leaf, salt, and pepper). Lower heat to medium-low and simmer for 20 minutes. You can break up the tomatoes with a wooden spoon, or use an immersion blender if you prefer.
  • Work one piece of the dough in your hands and form it into a large disk. Working from the middle of the dough outwards, use the heel of your hand to gently press the dough outward until it's about 1/4 of an inch thick or less. You can also use a rolling pin for this part.
  • Repeat with the second piece of dough (or freeze it for later).
  • Place pizza dough on baking stone or baking sheet with cooking spray.
  • Spoon a few tablespoons of sauce into the center of each pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings except the cheese.
  • Bake for about 5 minutes and then rotate the pizza 180-degrees (most ovens have 'hot spots' your pizza will bake unevenly if it's not rotated). Bake for another 3 minutes and then sprinkle the cheese over the top. Bake for another 2-3 minutes until the edges are golden brown and crispy.
  • Remove your pizza from oven and let it cool on a wire rack for a few minutes before cutting.

Nutrition Facts : Calories 399.1, Fat 7.7, SaturatedFat 1.1, Sodium 831.2, Carbohydrate 75.3, Fiber 4.2, Sugar 22.4, Protein 8.4

3/4 cup water
1/2 teaspoon yeast
2 cups unbleached all-purpose flour
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon garlic, minced
1/2 tablespoon red pepper olive oil (or red pepper flakes)
4 tablespoons sugar (divided)
1 (14 ounce) can diced tomatoes, drained
1 cup prepared tomato sauce (we used Classico Roasted Garlic)
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon basil
1/2 teaspoon oregano
1 bay leaf
salt and pepper, to taste

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



Thin Crust Pizza Dough image

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

1 cup warm water (100 to 110 degrees F/40 to 45 degrees C)
¼ cup white sugar
2 ¼ teaspoons active dry yeast
2 ½ cups all-purpose flour, or more as needed
1 tablespoon olive oil
½ teaspoon salt

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