Thin Crust Pizza
User Reviews
4.9
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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
Description
The Thin Crust Pizza starts with activating yeast in lukewarm water with honey, then combining with all-purpose flour and salt to form a dough. The dough is kneaded until silky and slightly sticky, with small flour additions as needed. No prolonged rising is used, supporting a quick preparation.
A pizza stone is preheated at 500°F to produce a crisp crust with a golden, slightly charred base. The prepared dough is stretched and topped with pureed crushed tomatoes, fresh mozzarella, crushed garlic, and fresh basil leaves, delivering bright tomato notes and creamy cheese balanced by fragrant basil and garlic.
This method offers a crisp, thin base suitable for a light but flavorful pizza. Using a pizza peel facilitates transferring the dough onto the hot stone for even cooking.
The crust and method are adapted slightly from a well-known home cooking resource to streamline preparation. Having ingredients ready before stretching the dough allows quick assembly and baking.
Ingredients
- 1/2 cup water lukewarm
- 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
- garlic crushed, cloves
- basil fresh leaves
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
- The crust and method are slightly adapted from the kitchn to improve preparation efficiency.
- Preheat the pizza stone properly at 500°F for a crispy base and use a pizza peel or similar tool to transfer the dough safely.
- Measure all pizza toppings before starting dough to allow quick assembly since this dough doesn’t require rising time.
User Reviews
Overall Rating
4.9
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