Thinpizzacrust Recipes

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:

• Dissolve yeast and sugar in hot water.
• Let sit for 8 minutes.
• Meanwhile mix flour and salt.
• Pour yeast mixture over flour mixture and mix well with a heavy spoon.
• Turn onto floured surface and knead for 2 minutes.
• Spread into a 12-14" circle.
• (I do this directly onto a pizza stone with a marble rolling pin).
• If you roll it out on a counter top, transfer to a greased pizza pan, stretching to edges.
• Cover with sauce and desired topping.
• Bake at 500 degrees for 8-12 minutes or until edges are golden.

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.

Steps:

• Weighing the flour and water is highly recommended as there are many factors that can affect the absorbent qualities of the flour.
• Mix flour, yeast, honey and salt in a food processor with a steel blade.
• Run the machine and add water and oil through the top, process for 30 seconds.
• You may need to add just a bit more water if the dough feels dry.
• Place the dough into a sealed container and refrigerate overnight.
• Set oven rack and pizza stone on lowest setting and preheat to 500 degrees.
• Remove dough from container and half.
• Place half on center of large sheet of parchment paper.
• Place large sheet of plastic wrap over dough and parchment.
• Allow dough to rise for 10 minutes.
• Roll the dough sandwiched between the parchment and plastic wrap trying to achieve an even thickness.
• The dough should be about 14 inches in diameter.
• Peel off plastic wrap and top as desired.
• Place the pizza with parchment on the pizza stone and bake for about 10 minutes.
• The parchment should slide out easily and allow for easy transfer to a cutting board.
• Let cool and serve.

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.

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:

• 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.

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:

• Put yeast in water with sugar and disolve. Add to flour and salt and mix for 8 minutes in a mixer with a dough hook. Stand and allow to double, knock back and roll out.
• Add your toppings, cook in oven on high, 240 degrees.

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:

• 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:

• Preheat oven to 450°F.
• Dissolve yeast and sugar in warm water. Let proof for 5 minutes or until foamy. Can use rapid rise yeast.
• Stir in salt, oil, and 2 cups of flour. Mix well.
• Add 1 1/2 cups flour: stir until a sticky ball forms.
• Knead 5 minuted on flour surface until smooth and elastic. Coat with cooking spray, place in a bowl and cover.
• Let rise 30 minutes for thicker dough, and 2 hours for thinner dough.
• After rising time punch down. Thinner crust divide in half. If thicker crust use all of dough. let rest 10 minutes.
• Dust pizza pan with cornmeal. Flatten dough on pan; gently pulling and stretching to fit pan, if it resists let dough rest another 5 minutes.
• Brush with oil. Take a fork and pierce dough several times to keep dough from forming air pockets. Bake for 7 minutes.
• Take dough out and put you favorite topping on and then continue baking for another 7 to 10 minutes.
• If you want to make grilled pizza I usually make small individual pizzas that way everyone can add their own topping from an array of ingredients. Place flattened dough on grill for about 5 minutes flip and add all ingredients for pizza. cook until cheese is melted and bottom of crust is crispy.

Steps:

• Whisk together the flour, sugar and salt in a large bowl. Add the cubed, chilled butter and using your fingers, work the butter into the flour mixture until it is mostly incorporated, you want to have small butter lumps. Add the chopped garlic. In a large measuring cup, combine the warm water and instant yeast. Add to the flour mixture and, using a fork, combine until the mixture is evenly moistened. Knead the dough in your hands or on a lightly floured surface for one minute or so until the dough is smooth. Divide the dough in two, shape into balls, cover with a damp kitchen towel, and let rest for at least 30 minutes.
• While the dough sits, you can start on the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring for about 30 seconds. Add the herbs, salt, and both black and red peppers, and cook, stirring, for another 30 seconds. Add the tomatoes, wine and sugar, and bring it all to a boil. Lower the heat and simmer, stirring occasionally, until it thickens, usually 20 to 30 minutes. Remove from the heat and let sauce cool before using.
• Preheat oven to 500 degrees F (or as hot as your oven will get). Seriously, the hotter the oven, the better. If using a pizza stone, preheat it along with the oven.
• It's time to shape the dough. Take one piece of dough and shape into a 12-inch circle on a lightly floured surface. I use a rolling pin to make it completely even, but you can also just use your hands (use a light touch). With a fork, prick the entire surface of the dough and bake for approximately 8-10 minutes.
• Remove from the oven, and let it cool for 5 minutes. Top with tomato sauce, and add your favorite toppings. Going TOO thick on toppings may result in a soggy crust so be careful. Return to the oven and bake for another 8-12 minutes, or until the cheese is melted and begins to brown. Repeat with the second half of dough or store it in your fridge for later!