Thin Crust Pizza
User Reviews
4.9
228 reviews
Excellent
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Total Time
30 mins
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Servings
1 (10 to 12 inch) THIN pizza
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Course
Main Course
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Cuisine
Italian
Thin Crust Pizza
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 1/2 cup lukewarm water
- 1/2 teaspoon active dry yeast
- 1/2 teaspoon honey
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
my toppings:
- crushed tomatoes, pureed
- fresh mozzarella
- crushed garlic cloves
- fresh basil leaves
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Instructions
- Place a pizza stone inside you oven on the middle rack. Preheat the oven to 500 degrees F. You most definitely need a pizza peel for this – or at least something to easily transfer your dough to your stone.
- In a large bowl, mix together the water, yeast and honey. Let that sit and get foamy, about 10ish minutes. During that time, I like to get out all of my pizza ingredients and measure them out – because this dough doesn’t have to rise! For the above pizza, I used pureed crushed tomatoes, fresh mozzarella, a little crushed garlic and fresh basil leaves. You want everything measured out and ready to top so you can quickly transfer the dough to the stone.
- After 10 minutes, stir the flour and salt into the yeast mixture. Stir until the dough comes together, first using a spoon and then using your hands. If the dough is REALLY sticky, use a little more flour until it becomes silky, adding 1 tablespoon of flour as needed. Flour your workspace and knead the dough a few times with your hands. Let it sit for 5 minutes.
- Roll the dough out as thin as you possible can – at least 10 inches. If the dough keeps springing back, let it rest another 5 or 10 minutes. Flour your pizza peel VERY well. To transfer the thin dough to your peel, I gently and quickly fold the dough in half and then in half again, pick it up, and unfold it on the floured peel. Quickly add your toppings – your sauce and cheese and what not. Remember, with this thin crust it is best to not do tons of heavy toppings. Work quickly so the dough do not stick to the peel.
- Open the oven and gently slice the pizza from the peel to the stone – I use a spatula to help if needed. Bake the pizza for 10 to 15 minutes – just keep and eye on it since the oven is so hot and stones can differ. It will be done when the crust is crispy and cheese is golden.
- Remove the pizza by sliding it back onto the pizza peel with the help of a spatula. Let the pizza cool for a few minutes before slicing.
- Note: if you want to use a baking sheet, I’d preheat the oven to about 450 degrees F and cook it slightly longer.
Notes
- [crust/method slightly adapted from the kitchn]
Genuine Reviews
User Reviews
Overall Rating
4.9
228 reviews
Excellent
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