Pizza Dough for Thin Crust Pizza

by admin on January 31, 2010

This pizza crust was so yummy I barely remembered to take a photo of the finished product before everyone polished it off.  It came from and had 230 reviews and a 5 star rating but I tweaked it for my own tastes. This particular pizza was a Hawaiian with ham and pineapple.

1¼ hours/ 1 hour prep/ 2  12-inch pizzas

2 1/2 cups all-purpose flour (may substitute whole wheat flour for 1 cup of the all-purpose)
1 (1/4 ounce) package active dry yeast
2 Tablespoons sugar
1/4 teaspoon salt
1 cup warm water
1/2-1 Tablespoon olive oil  ( I use 3/4 Tablespoon)
cornmeal, for sprinkling

1.  Mix a little sugar (2 Tablespoons)  into the warm water.
2.  Sprinkle yeast on top.
3.  Wait for 10 minutes or until it gets all foamy.
4.  Pour into a large bowl.   (Or in my case, into the Bosch mixing bowl.)
5.   Add flour, salt, olive oil and combine all ingredients.
6.   Knead 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).   (Or in my case, let the Bosch mixer knead the dough on the 1 or 2 setting.)
7.   Cover and let rest for 20-30 minutes.   (I put the lid on the  Bosch mixer and place the entire bowl in the oven with the light on. )
8.   Lightly grease two 12-inch pizza pans and sprinkle with a little bit of cornmeal.
9.  Divide dough in half; place each half on a pizza pan and pat with your fingers until it stretches over the whole pan.   Try to make it thicker around the edge.
10.   If desired, pre-bake the crust at 425 F for 10 minutes (I don’t always do this).
11.   Then spread with pizza sauce and use the toppings of your choice.
12.   Bake at 425 F for 10-20 minutes longer or until bubbly and hot.

If you don’t want to use all the dough, you can freeze it.   Take 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).  When you want to make a pizza, take dough out of freezer and allow to thaw before using.

Print Friendly, PDF & Email

{ 0 comments… add one now }

Previous post:

Next post: