Thin Crust Pizza
User Reviews
4.5
27 reviews
Excellent
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Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
1 d 1 hr
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Total Time
30 mins
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Servings
4 servings (Two 13-inch pizzas)
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Calories
640 kcal
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Course
Main Course
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Cuisine
American
Thin Crust Pizza
Report
An easy dough recipe for thin crust pizza; it can be made up to three days in advance!
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Ingredients
For the Dough:
- 3 cups bread flour plus more for work surface
- 2 teaspoons granulated sugar
- ½ teaspoon instant rapid-rise yeast
- 1⅓ cups ice water
- 1 tablespoon vegetable oil plus more for work surface
- 1½ teaspoons salt
For the Sauce:
- 28 ounce can whole peeled tomatoes, drained
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon red wine vinegar
- 2 garlic cloves minced
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
For the Toppings:
- ½ cup grated Parmesan cheese
- 8 ounces mozzarella cheese shredded (about 2 cups shredded)
- pepperoni slices
Instructions
- Make the Dough: In a food processor, process the flour, sugar and yeast for 2 seconds to combine. With the machine running, slowly add the water through the feed tube and process until dough is just combined and no dry flour remains, about 10 seconds. Let dough rest in the food processor for 10 minutes.
- Add the oil and salt to the dough and process until the dough forms a satiny, sticky ball that clears the side of the workbowl, 30 to 60 seconds. Remove the dough from the bowl and knead briefly on a lightly oiled surface until smooth, about 1 minute. Shape the dough into a tight ball and place in a large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours (the dough can be refrigerated for up to 3 days).
- Make the Sauce: Process all of the sauce ingredients in a food processor or blender until smooth, about 30 seconds. Transfer to an airtight container and refrigerate until ready to use.
- Bake the Pizza: One hour before baking the pizza, adjust the oven rack to the second-highest position (the rack should be 4 to 5 inches below the broiler). Set a pizza stone on the rack and heat the oven to 500 degrees.
- Remove the dough from the refrigerator and divide it in half. Shape each half into a smooth, tight ball. Place them on a lightly oiled baking sheet, making sure they are at least three inches apart. Cover them loosely with a piece of plastic wrap that has been sprayed with non-stick cooking spray. Set aside for 1 hour.
- Coat one ball of dough with flour and place on a well-floured surface. Using your fingertips, gently flatten the dough into an 8-inch disk, leaving an inch or so of outer edge thicker than the center. Using your hands, gently stretch into a 12-inch round, working along the edges and giving the dough quarter turns as you stretch it. Transfer the dough to a well-floured pizza peel and stretch into a 13-inch round.
- Spread ½ cup of the tomato sauce in a thin layer over the dough, then sprinkle with half of the Parmesan cheese and half of the mozzarella cheese. Top with pepperoni slices, if desired.
- Slide the pizza carefully onto the stone and bake until the crust is well browned and the cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating the pizza halfway through the baking time. Remove the pizza from the stone and place on a wire rack for 5 minutes before slicing and serving. Repeat steps to shape and bake second pizza.
Notes
- Nutritional values are based on one serving
Nutrition Information
Show Details
Calories
640kcal
(32%)
Carbohydrates
73g
(24%)
Protein
29g
(58%)
Fat
24g
(37%)
Saturated Fat
13g
(65%)
Cholesterol
55mg
(18%)
Sodium
2007mg
(84%)
Potassium
166mg
(5%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
490IU
(10%)
Vitamin C
0.5mg
(1%)
Calcium
450mg
(45%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 4servings (Two 13-inch pizzas)
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Calories | 640kcal | 32% |
| Carbohydrates | 73g | 24% |
| Protein | 29g | 58% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 55mg | 18% |
| Sodium | 2007mg | 84% |
| Potassium | 166mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 450mg | 45% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
27 reviews
Excellent
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