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Recipes > Super Fast Thin Crust Pizza Dough

Super-Fast Thin-Crust Pizza Dough

Recipes > Super Fast Thin Crust Pizza Dough

Super-Fast Thin-Crust Pizza Dough

Recipe by RedmanShop

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RedManShop
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Looking for delicious homemade thin-crust pizza in under an hour? This thin-crust pizza dough recipe will become your new go-to. The simple dough is made with both baking powder and yeast, yielding a super-thin yet light crust. Mildly crunchy while still pliable (you aficionados of foldable pizza will appreciate this), this crust is ready for any topping you care to throw on it. One caution: Use any toppings you'd like, but go light; the crust can't support too much weight.

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Prep

15 mins

Bake

8 to 12 mins

Total

57 mins

Yield

two 12" pizzas

Ingredients

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  • Water — 2/3 cup (152g), lukewarm
  • Instant Yeast or Active Dry Yeast — 1 1/2 teaspoons
  • Unbleached All-Purpose Flour — 2 cups (240g)
  • Salt — 1/2 to 3/4 teaspoon
  • Baking Powder — 1 teaspoon
  • Olive Oil — 3 tablespoons (35g)

Featured Products

INSTANT DRY YEAST 11G (#12294)

INSTANT DRY YEAST 11G (#12294)

$2.25

ALL PURPOSE FLOUR 1KG (#104681)

ALL PURPOSE FLOUR 1KG (#104681)

$5.25

FINE SALT (#12581)

FINE SALT (#12581)

$25.95

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

$2.25

Instructions

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  1. Preheat the oven to 450°F with a pizza stone in the bottom, if you’re using one.
  2. In a medium-sized bowl, whisk together the lukewarm water and yeast until the yeast dissolves.
  3. Measure out the flour by gently spooning it into a cup and sweeping off the excess; or by weighing it. Add the flour and the remaining ingredients to the water/yeast, stirring to make a cohesive, somewhat sticky dough. The dough should only be mildly sticky, and easy to work with. If it’s sticking to your fingers, mix in additional flour.
  4. Divide the dough in half, pat each half into a disk, and place on a lightly floured piece of parchment or waxed paper. Let the dough rest for 30 minutes, while your oven gets good and hot.
  5. Working with one piece of dough at a time, roll between two pieces of lightly greased parchment. (Don’t have parchment? See “tips,” below.) Roll a 12″ circle; don’t worry about making it perfectly round, an oval is fine. The rolled crust should be very thin.
  6. Top the crust with about 3 to 4 tablespoons sauce and your preferred toppings.
  7. Transfer the pizza, parchment and all, to your baking stone. Bake for about 8 minutes, until the crust is brown and the toppings are heated through. Remove from the oven and serve.
  8. If you’re not using a stone, transfer the pizza, parchment and all, to a baking sheet. Bake in the center of the oven for 10 to 12 minutes, until the crust is brown and the toppings are cooked through. Remove from the oven and serve.

Tips

Education

Baking School

Bake of the Week

Pennoni Millerighi with Pepper Cream

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Submit your review
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RedManShop
Average rating:  
 0 reviews

Shop This Recipe

INSTANT DRY YEAST 11G (#12294)

2.25

FINE SALT (#12581)

25.95

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

2.25

ALL PURPOSE FLOUR 1KG (#104681)

5.25

OIL SPRAY EXTRA VIRGIN OLIVE 200ML (#108480)

8.10

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