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    You are in: Home / Low-cholesterol / Pizza Dough for Thin Crust Pizza Recipe
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    Pizza Dough for Thin Crust Pizza
    Pizza Dough for Thin Crust Pizza. Photo by gailanng

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    5.0 381

    Rate it! | Read 381 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    1 hrs

    15 mins

    UnknownChef86's Note:

    Note:This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it.

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    Ingredients:

    Yield:

    pizzas

    Units: US | Metric

    Directions:

    1. 1
      Mix a little sugar into the warm water.
    2. 2
      Sprinkle yeast on top.
    3. 3
      Wait for 10 minutes or until it gets all foamy.
    4. 4
      Pour into a large bowl.
    5. 5
      Add flour, salt, olive oil.
    6. 6
      Combine.
    7. 7
      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).
    8. 8
      Cover and let rest for 20-30 minutes.
    9. 9
      Lightly grease two 12-inch pizza pans.
    10. 10
      Sprinkle with a little bit of cornmeal.
    11. 11
      Divide dough in half.
    12. 12
      Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
    13. 13
      Try to make it thicker around the edge.
    14. 14
      If desired, pre-bake at 425 F for 10 minutes (I don't always do this).
    15. 15
      Then spread with pizza sauce and use the toppings of your choice.
    16. 16
      Bake at 425 F for 10-20 minutes longer or until bubbly and hot.
    17. 17
      Makes 2 12-inch pizzas.
    18. 18
      If you don't want to use all the dough, you can freeze it.
    19. 19
      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).
    20. 20
      When you want to make a pizza, take dough out of freezer and allow to thaw before using.

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    Ratings & Reviews:

    • on August 10, 2010

      55

      I made this last night. This is PERFECT and we were so pleased with it. I had my usual trouble with measuring the yeast, but only because I buy the bulk instant yeast and the recipe is written for the little packets. My general rule of thumb is 1 teaspoon of instant rise yeast per cup of flour, so I used 1 and a half teaspoons for this recipe and it was perfect. I used my bread machine to make the dough, and the dry/wet measurements you cited were so perfect that I didn't have to tinker with it at all, which was a welcome surprise. Oh, and I also added a scant teaspoon of sugar, to ensure a good rise from the yeast. I baked my crust on the top rack for about seven minutes at 425, pulled it out to dress it with my sauces and toppings, then popped it back in on the top rack to bake until the cheese was bubbly and browning a bit. It was PERFECT. I forgot to brush the edge of the crust with some olive oil but that's the ONLY improvement that could have been made to the pie we had last night.

      Our toppings: red sauce, chopped black olive, fresh basil leaves, mushrooms and Mozzarella one one half.... pesto sauce, chopped black olive, mushroom and Mozzarella on the other. Perfect, perfect, PERFECT.

      I do want to add that since we've just moved, I couldn't find my rolling pin yet so I had to resort to hand-tossing the dough, and it worked BEAUTIFULLY. The dough was wonderfully elastic for it. It easily shaped to a big round pie; thin in the middle and perfect thick edges. I've never been able to do that before but this dough made it seem easy. We love paper-thin crust, and this one did the job beautifully. A definite keeper, thanks so much for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on August 08, 2010

      I've made this several times and it's always great - but last night I took a couple of tips from another recipe, and it turned out FANTASTIC - best I've ever made - and the fam agreed. I used the exact ingredients from this recipe, only I used 1 T of sugar to be exact, and a pinch more salt. The changes I did make... I pre-heated (for a long time) the oven to 500, and instead of using a pizza pan, I used parchment paper only. Basically, I rolled out the crust on parchment paper that I laid out on a large cutting board. When the pizza was ready to put into the oven - I slid the parchment paper directly onto the oven rack. This cut the cooking time to about 10 to 12 minutes.

      The crust turned out fluffier (and tastier) than usual, and the entire pizza crust was crispy (no soggy middle). It was absolutely amazing! We topped it off with bacon, basil, mushrooms and fresh tomatoes from our garden. Yumm. I'll be making pizza more often...

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on September 06, 2011

      55

      This recipe is so easy and tastes great. We love cracker thin crust and this is it. I stretch the dough really thin and then spread olive oil on top before baking on a sheet of foil for 10 mins. Then I put the toppings on and put it back in the oven without the foil and bake for about 10 more mins and it always turns out great.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (381)

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    Nutritional Facts for Pizza Dough for Thin Crust Pizza

    Serving Size: 1 (565 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 610.1
     
    Calories from Fat 46
    64%
    Total Fat 5.1 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 299.2 mg
    12%
    Total Carbohydrate 120.7 g
    40%
    Dietary Fiber 5.1 g
    20%
    Sugars 0.4 g
    1%
    Protein 17.5 g
    35%
    Detailed Nutrition Values About Nutrition Info

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