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Pizza Dough for Thin Crust Pizza

5.0(432)

Note:This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it.

by UnknownChef86·published 2003-09-02

Yeast Breads

Servings

2 pizzas

Total time

1h 15m

prep 1h

Calories / serving

610 kcal

Ingredients (6)

serves

2 1/2 cups all-purpose flour (may substitute whole wheat flour for 1 cup of the all-purpose)flour
1 (1/4 ounce) package active dry yeastyeast
1/4 teaspoon saltsalt
1 cup warm waterwater
1/2-1 tablespoon olive oiloil
cornmeal, for sprinklingcornmeal

Instructions (20 steps)

01Mix a little sugar into the warm water.
02Sprinkle yeast on top.
03Wait for 10 minutes or until it gets all foamy.
04Pour into a large bowl.
05Add flour, salt, olive oil.
06Combine.
07Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).

08Cover and let rest for 20-30 minutes.

09Lightly grease two 12-inch pizza pans.

10Sprinkle with a little bit of cornmeal.

11Divide dough in half.

12Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.

13Try to make it thicker around the edge.

14If desired, pre-bake at 425 F for 10 minutes (I don't always do this).

15Then spread with pizza sauce and use the toppings of your choice.

16Bake at 425 F for 10-20 minutes longer or until bubbly and hot.

17Makes 2 12-inch pizzas.

18If you don't want to use all the dough, you can freeze it.

19Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).

20When you want to make a pizza, take dough out of freezer and allow to thaw before using.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.