Thin and Crispy Pizza Crust
User Reviews
4.7
Thin and Crispy Pizza Crust
Description
The Thin and Crispy Pizza Crust recipe uses a straightforward dough made from water activated yeast, sugar, salt, and all-purpose flour. The dough is kneaded carefully to achieve the right balance between elasticity and dryness, avoiding stiffness. After resting and dividing, the dough balls are shaped thinly to prepare for baking at a high oven temperature, which helps create a crisp crust with a tender interior. This method favors those who like a pizza base that holds toppings firmly without sogginess and offers a pleasant crunch. Adjusting the oven rack to the highest position allows closer exposure to heat, supporting quick crisping of the thin dough. The recipe also suggests making extra dough for later use, with storage options in the refrigerator or freezer to keep the dough fresh for up to several months.
Ingredients
- 3/4 cup water $0.00, warm
- 1/2 tsp sugar $0.01
- 2 tsp active dry yeast $0.19, or instant yeast, or one 0.25oz. packet
- 2 cups all-purpose flour $0.34, plus more for dusting
- 1 tsp salt $0.05
Instructions
- Adjust the oven rack to its highest position. Preheat the oven to 500 degrees, or its highest setting.
- Dissolve the sugar and yeast into the warm water and let it sit until foamy (about 5 minutes).
- While the yeast is soaking, combine 1 cup of the flour and the salt in a separate large bowl. Stir until the salt is evenly mixed into the flour.
- Pour the yeast water into the bowl of flour, then stir with a wooden spoon until fairly smooth. Stir in an additional 1/2 cup flour. Turn the dough out onto a floured surface and knead for 5 minutes, slowly adding up to 1/2 cup more flour as you go. Be sure to add the flour slowly as you knead to prevent it from becoming too dry and stiff.
- Let the dough rest for 5 minutes. Divide it into two equal portions and form each piece into a ball. If you do not wish to make two pizzas immediately, the second ball of dough can be wrapped in plastic and stored in the refrigerator for up to two days, or frozen for up to 3 months.
- Press the dough down into a flattened circular disk, then use a rolling pin to roll it out into a thin circle, about 12 inches in diameter and 1/8 inch thick.
- Prepare a pizza pan with either non-stick spray or a combination of spray and cornmeal, then carefully place the dough onto the pan. Spread a thin layer of your favorite sauce over the surface, then bake in the preheated oven for 5 minutes, or just until the edges develop a hint of color.
- Remove the crust from the oven, add the rest of your toppings, then bake for an additional 7-10 minutes, or until the cheese is bubbly and the crust is a medium golden brown.
Nutrition Information
Show DetailsNutrition Facts
Serving: 212-inch pizzas
Amount Per Serving
Calories 47185 kcal
% Daily Value*
| Serving | 1Pizza | |
| Calories | 471.85kcal | 24% |
| Carbohydrates | 98.05g | 33% |
| Protein | 14.5g | 29% |
| Fat | 1.5g | 2% |
| Sodium | 1184.55mg | 49% |
| Fiber | 4.5g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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