Thin Crust Pizza Dough
This thin-crust pizza dough recipe is very easy to work with. It makes enough for two large thin-crust pizzas.
Ingredients
1 tsp honey (8 g)
1 tsp active dry yeast (4 g)
1 1/2 tsp olive oil (16 ml)
3/4 cup and 1 tbsp warm water heated to 105-110 F or 40-44 C (215 ml)
1/3 cup bread flour (50 g)
2 cups bread flour (310 g)
3/4 tsp salt (6 g)
Directions
- In a large bowl, whisk the first 5 ingredients and let rest in a warm place for 20 minutes until the mixture is foamy.
- Add the last 2 cups of flour and salt, mix together, then turn the dough out onto a clean surface and knead for 10 minutes.
- In an oiled bowl, let dough rise 90 minutes.
- After the rise, divide into two balls of dough. Roll out and bake or freeze.
Recipe Video Instructions
Notes
- Bread flour will make the dough crunchy on the outside and fluffy on the inside, but I’ve had great success with all-purpose flour.
- Cooking note: I use a pizza stone in my oven and I preheat the oven to the highest temperature for at least 30 minutes. Ideally you want to heat to 500 F, 260 C or gas mark 10. I cook the dough directly on the pizza stone for one minute, then I flip it for another minute. I then add my toppings and broil until the cheese is nice and golden brown.
- Freezing pizzas: I cook the dough for 3 minutes then let it cool. I then add my toppings and freeze uncovered for one hour. I then carefully wrap the pizza with cling film, then foil. When I want to cook a frozen pizza, I preheat my oven to 400 F, 200 C or gas mark 6. I cook it directly out of the freezer onto the pizza stone for about 10-25 minutes (the timing depends on how many toppings I have added!)
