Tuesday, January 17, 2006

Perfect Pizza Dough

As promised, here is my super thin and crispy pizza dough recipe.

Thin Pizza Crust

I have tried to double this recipe, but cannot get the correct water/flour ratio, so I make two batches and put them together to rise.

One batch will make one 12” pizza.


1 teaspoon yeast
½ cup plus 1 tablespoon warm water (105-110 F)
1 ½ cups all purpose flour (or bread flour)
2 tablespoons granulated sugar
1 teaspoon salt
1 tablespoon extra virgin olive oil plus extra for coating bowl

Dissolve the yeast in warm water and set aside for five minutes. If the water temp is higher than 120, it will kill yeast and dough will not rise.

If using a stand mixer, use the paddle attachment, as dough amount is too small for dough hook.

Combine flour, salt, sugar and one tablespoon of olive oil in mixing bowl. Add yeast/water mixture and mix on the lowest 2 speeds for 3 minutes until dough is smooth and elastic. Dough will be slightly tacky.

Remove dough from mixing bowl and place in oiled bowl and cover and let rise at room temp til doubled in size, about 1-2 hours.

Punch down and make into a smooth ball. Place back in bowl and cover and place in refrigerator overnight for second rising.

Take dough out two hours before you are going to use it and divide in any portions you make be using (for individual pizzas). Roll into smooth ball, making sure to seal any holes by pinching or rolling.

Place dough ball in casserole and cover and let rise til doubled (about 1-2 hours).

Remove dough and place on a lightly floured surface. Using your hand or rolling pin, press the dough down from the center until it is the size you want. You may have to let it rest a little and then reroll to get the correct size.

*You can use the dough after the first rise, but it doesn’t turn out as thin and crispy as letting it rise overnight in the fridge.

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