Homemade Thin Crust Pizza Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Servings
12
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Calories
185 kcal
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Course
Main Course
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Cuisine
Italian
Homemade Thin Crust Pizza Recipe
Description
The pizza dough combines warm water, sugar, and active yeast to activate fermentation before mixing 00 flour, semolina flour, and sea salt. Kneading the dough develops gluten and texture, essential for a thin yet resilient crust. Allowing the dough to rise until doubled improves flavor and elasticity. Dividing the dough into balls and resting them makes shaping easier.
The dough is stretched thin, transferred to a cornmeal-dusted pizza peel, and topped with sauce, shredded and sliced mozzarella, and herbs. Baking on a preheated stone at 500°F cooks the pizza quickly, creating a crisp crust with a tender interior. Rotating halfway ensures even baking.
Pizza dough can be made ahead and refrigerated or frozen, with proper thawing before use. Reheating cooked pizza on a heated stone helps regain crispness. If 00 flour is unavailable, bread or all-purpose flour can substitute with slight water adjustment. The recipe can also be made by hand without a stand mixer.
Ingredients
- 2 1/4 cup water 115° to 118°, warm
- 2 teaspoons sugar
- 2 teaspoons active yeast
- 3 1/3 cup 00 flour packed
- 1 cup semolina flour packed
- 1/4 teaspoon salt sea salt
- pizza sauce
- mozzarella cheese shredded
- mozzarella cheese sliced
- basil fresh leaves
- oregano dry
Instructions
- Add a pizza stone to your oven and preheat to 500°.
- Add the water, sugar, and yeast to the bowl of a stand mixer and whisk until completely combined, and let sit for 5-7 minutes until a raft forms on top.
- Next, add the flour, semolina, and salt to the bowl and knead the dough with the hook attachment on low to medium speed for 10 minutes.
- Cover the dough and keep it in a warm place for 45 minutes or until doubled in size.
- Punch the dough down and transfer to a clean surface and divide into 3 dough balls.
- Lightly knead for 1 minute and form into a ball. Cover with a towel and let sit for 15 minutes.
- When ready to cook, stretch out a dough ball until it is about 12” to 15” in diameter. Transfer the rolled-out dough to a pizza peel or cutting board dusted with cornmeal.
- Add on desired toppings and slide onto the preheated pizza stone and bake in the oven at 500° for 7 to 10 minutes. After 3-4 minutes rotated the pizza 180°.
Notes
- Dough can be prepared up to one day in advance and refrigerated to develop flavor.
- To store dough, cover and refrigerate for up to 2 days or freeze for 1 month; thaw in refrigerator before use.
- Reheat cooked pizza on a preheated pizza stone at 350°F for 2 to 4 minutes to restore crispness.
- If 00 flour is not available, substitute with bread flour or all-purpose flour (reduce water by 5% for all-purpose).
- Dough can be mixed and kneaded by hand following the same yeast activation steps.
- Preheat the pizza stone for about 30 minutes for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 53mg | 2% |
| Potassium | 80mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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