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
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
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.
THE BEST PIZZA DOUGH
This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 crusts (8 servings each).
Number Of Ingredients 7
Steps:
- In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.
Nutrition Facts : Calories 144 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CRISPY PIZZA DOUGH
It's like eating a pizza on a thin tasty cracker. I give a dough recipe for a bread machine, but you can just as easily substitute your own yeast recipe. The part you can't change is the forming of the dough in a skillet and the instructions for cooking the pizza. The crust can be used immediately or frozen for about a month.
Provided by Greg Barrow
Categories Lunch/Snacks
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Place ingredients (except corn meal) in order listed in bread machine, and run the dough setting.
- When the dough cycle finishes, place in a bowl with a little olive oil in it and turn dough to coat with oil.
- Cover and let rise in a warm spot 45 minutes.
- Knead dough a few times and then cut into 4-8 separate pieces; depending on how big you want your crusts.
- Lightly oil and pre-heat iron skillet on medium-high heat. you want the skillet hot.
- Get out a metal stew pot or any pan or object with a circular base at least 10 inches diameter.
- Sprinkle about a tbs of corn meal into skillet.
- Place one of the pieces of dough in the skillet and press down with the pan bottom to flatten the dough. No need to roll first. The crust will not be perfectly round, but so what? It looks home made right? Push the dough to about 1/4 inch thickness and hold for about 30 seconds.
- Take pan out of skillet. Dough will stick to the bottom and come out of the skillet as well.
- Sprinkle more cornmeal into skillet.
- Peel the dough off the pan and put back in the skillet with the un-seared side down. Flatten any parts that squeezed out from the side of the pan on your first press.
- Leave in skillet 30 seconds.
- Remove from skillet.
- You've got thin pizza crust!
- •To make pizza--.
- Put sauce, cheese and toppings on crust.
- Pre-heat iron skillet in 410 degree oven.
- Place pizza in skillet.
- Bake for 12 minutes.
- Remove from oven and let stand in skillet for 5 minutes. Remove to a plate with a spatula.
- Eat pizza. Give a five star review on recipezaar.com.
Nutrition Facts : Calories 250, Fat 4.3, SaturatedFat 0.6, Sodium 297, Carbohydrate 46, Fiber 2.6, Sugar 3.3, Protein 6.7
I WANT CRISPY PIZZA DOUGH!
This is a method rather than a recipe. If you use a convection toaster oven like I do, then you know that while things bake faster due to the heat particles dispersing faster, they sometimes can't bake as thoroughly as a result. But when I made my pizza dough in a real oven, I saw I was getting the same problem-- soggy on the bottom, crust kinda squishy. Now I have perfected the method for getting pizza dough to bake just right when rolled out onto a cookie sheet or baking pan. This rules true for both storebought dough and homemade. PLEASE NOTE that the cooking times may vary just a little bit-- if using a real oven, you may have to bake for a little longer; and if you bake in a high-altitude region you might also have to adjust the times. Here are some great homemade doughs that I have personally had or came up with myself: Recipe #420921, Recipe #421634, Recipe #420921.
Provided by the80srule
Categories Very Low Carbs
Time 35m
Yield 1 crispy, crunchy pizza, 1 serving(s)
Number Of Ingredients 3
Steps:
- Grease a cookie sheet or baking pan with cooking spray or oil.
- With a very fine pinch, lightly dust the greased surface with some flour or cornmeal for easy extraction.
- Stretch out the pizza dough into the pan or cookie sheet according to how much you're making, and poke some holes in it with a fork.
- Bake at 400F for 5-8 minutes depending on the size. Me, I make mostly 8" crusts or small rectangles on the cookie sheet so I only need about 5-6 minutes.
- Pull the pan/sheet out of the oven but don't take the dough off. Add your sauce, cheese, toppings, etc.
- Put it back in to bake for about 10-20 minutes depending on size and amount of toppings. Just until thoroughly cooked.
- Turn the broiler on and let it broil for 3-8 minutes depending on pizza size.
- Voila, you have a thoroughly cooked pizza with a nice crispy crust that isn't soggy on the bottom!
Nutrition Facts :
CRISPY CHEWY PIZZA DOUGH
This is a time consuming pizza dough, but TOTALLY worth the effort. The crust is crispy and the inside is chewy.
Provided by JennHansen
Categories European
Time 3h30m
Yield 12 Pieces, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine flour, water and salt and let rest for 20 minutes. Add sugar and yeast and knead on high speed for 8 minutes until smooth and glossy. Pour 2 T. of oil into a bowl and coat the sides. Turn the dough into the bowl and add 1 T. of oil to the top. Let rise for 2-2.5 hours. Preheat oven for 1 hour at 450 degrees. Pout 2 T. of oil onto a baking sheet and coat. Pout dough onto baking sheet and spread out. Poke about 30 holes in the dough with a fork and bake for 20-25 minutes. Top with your choice of sauce and toppings.
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- Mix flour and all but 1 tablespoon of the water in a large bowl until just combined, then cover and set aside for 20- 30 minutes to rest. Sprinkle yeast over remaining warm water and set aside to hydrate.
- Sprinkle salt over the surface of the dough. Stir yeast mixture and pour over dough. Lightly wet your hand, reach under the dough, and pull about a fourth of it over the top. Repeat until the center of the dough is covered. Then, using your thumb and fingers as pincers, squeeze and pinch off big chunks of dough. It’s okay to wet your hand a few times to prevent sticking. Pinch through the dough five to six times, rotating the bowl as needed. Fold the dough over itself a few times. Repeat pinching and folding until the yeast, extra water and salt are fully incorporated and a shaggy dough is formed. Cover the bowl and lest rest about an hour.
- Fold the dough one time to develop the gluten. Lightly wet your hand, reach underneath the dough and pull about a quarter of the dough up just until you feel resistance, then fold it over the center. Rotate the bowl and repeat this folding four to five times, or until the dough has tightened into a ball. Take the entire ball of dough and invert it into a clean, lightly greased bowl, so the seam is down and the top is smooth. Cover and let rise until doubled in volume, 5- 6 hours.
- Turn the dough out onto a floured work surface and cut in half. Working with one piece of dough at a time, shape into a ball as follows. Stretch out a quarter of the dough just until you feel resistance, then fold it back over the center. Repeat stretching and folding the remaining three edges until the center is covered and a loose ball is formed. Turn the ball over so the seam is down and place it on an un-floured area. Cup your hands around the dough and gently pull it towards you, dragging the bottom along the counter to create a bit of tension. Rotate the ball 90 degrees and drag it a few inches towards you again. Repeat rotating and gently dragging until the top of the dough tightens up and the ball is round.
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