Thin Crust Pizza Dough
A thin and crispy pizza dough that comes together in less than an hour. The perfect base for allyour favorite toppings.
Print Recipe
Equipment
- Stand mixer with dough hook
- Measuring cups
- Rolling Pin
- Pizza pan or stone
Ingredients
- 2¼ teaspoons Active Dry Yeast
- ⅓ teaspoon Granulated Sugar
- 1 cup Warm Water
- 1 teaspoon Salt
- 1 tablespoon Olive Oil
- 2 1/2 cups All Purpose Flour
Instructions
- Preheat the oven to 450℉. If you have a pizza stone, place it in the oven now to preheat.
- Add 2¼ teaspoons yeast and ½ teasppon sugar to 1 cup warm water. Set aide for 10 minues until foamy.
- In the bowl of a stand mixer fitted with the dough hook, add 2½ cups all purpose flour and 1 teaspoon salt and mix to combine. Add 1 tablespoon olive oil and mix.
- With mixer running, slowly drizzle yeasty water into the bowl and continue mixing on medium-high until the dough comes together into a ball. It will pull away from the sides of the bowl when it is ready. (This can take up 3-5 minutes.) If the dough sticks to the side of the bowl and does not form a ball, add additional flour 1 tablespoon at a time until it does pull away.
- Turn dough out on a floured surface, divide in half and shape into 2 flat discs. Cover and let sit for about 30 minutes. (Or move right on to the next step.)
- On a floured surface, roll the dough into a circle about ¼ inch thick. Prick with the tines of a fork (to prevent air bubbles) and lightly brush with olive oil.
- Pre-bake in preheated oven for 3-4 minutes. Remove from oven and top with your favorite toppings.
- Return to the oven and continue baking for 7-8 minutes until crust is crispy and cheese is bubbling.
Notes
If you are in a hurry, pizza dough can be rolled immediately, but be sure to preheat the oven earlier.
Dough can also be wrapped in plastic (I put it in a sipper bag) and stored in the refrigerator for up to 1 week.
Recipe can easily be doubled or tripled.
Dough can also be wrapped in plastic (I put it in a sipper bag) and stored in the refrigerator for up to 1 week.
Recipe can easily be doubled or tripled.
Servings: 2 pizzas