Nov 24, 2014, Updated Jan 02, 2018 I like making my own pizza dough, in fact I think homemade pizzas made from scratch are the best. I will tell you why because you can control what all put in according to your taste and preference. I don’t like cheese, I mean I like it but not in the quantity it is added in pizzas and pastas in US. So whenever we ate pizzas outside I could hardly finish them, thanks to literally 5 layer of cheese in every slice! And that’s when I decided that if I want to eat pizzas then I need to learn how to make them at home. That’s the way it should be, isn’t it? If you love something and want to eat it, simply learn how to make it at home after all homemade is always the best. I have baked a number of pizzas in last 3 years (that you can see looking at my old pizza pan!!) but have only 1 recipe on the blog because I didn’t use to blog before and sometimes I was just lazy to click pictures and post. The most important part of pizza making is obviously the dough. There are so many recipes and so many ways to make it. I have tried a lot of them personally but this recipe makes one of the best pizza dough and it’s so easy to make. There’s no rising time! How awesome is that! It means you can eat the pizza without having to wait hours for the dough to rise.
I am big fan of thin crust pizzas. It’s a personal choice, I know people who do not like thin crust at all. Even though I do like thin crust pizza I do not want it to be super crispy like a cracker. It should be little chewy as well. Once I had a thin crust pizza which felt like I was eating crackers. Not good I tell you. I think this recipe for pizza dough fits the bill perfectly as it has all that I want in a good pizza crust.
- It is so easy to make. There’s no rising time, yay!
- It results in a thin crust which is also a little chewy.
- You can freeze the dough and have homemade pizza whenever you want to. Bonus! I have to mention here that using a) pizza stone and b) bread flour results in a crispier pizza crust. Unfortunately I don’t have a pizza stone and I ran out of bread flour the day I made these so they were not as crispy as I would have liked them to be. Do use your pizza stone if you have it. I have been thinking of getting one for so long but I keep delaying it just because I don’t have anymore space left in my kitchen or my apartment to keep my cooking/baking stuff. It is overflowing, literally. This recipe makes two 10 inch thin crust pizza. I used only one dough and kept the other dough in the freezer. And I made this veggie pesto pizza using the crust, so good! Recipe of this pizza will be up on the blog soon. 😀
Method In a bowl whisk together all purpose flour and salt. Set aside. In a glass container take warm water and add sugar and active dry yeast to it. Stir and let it sit for 5 minutes. [Do use warm and NOT hot water, around 110 F degrees is good]. After 5 minutes, you will see froth on top, this means yeast is activated. If there are no bubbles/froth, discard the water and start over again. Add the water-yeast mixture to the flour, mixing as you add with a wooden spoon or spatula. Transfer dough to a lightly floured surface. Knead the dough for 5-7 minutes till all flour is incorporated. The dough will be smooth, soft and spring back when you poke it. Divide the dough into 2 equal parts. Let the dough rest for 10 minutes. Roll each dough thinly into a round (or any shape you want) of 1/4 inch thickness. At this point you can also freeze one dough if not using it right now. Transfer rolled dough to a baking pan lined with parchment paper or sprinkled with cornmeal. You can also use pizza stone here. Now spread the sauce, topping and cheese of your choice. Bake at 500 F degrees for 5 minutes and then rotate the pan 180 degree and bake for another 3-4 minutes till the cheese is all bubbly and melted.
- It’s a good idea to preheat oven for at least 30 minutes before you put pizza in the oven to bake. Recipe Adapted from The Kitchn
title: “Homemade Thin Crust Pizza Dough " ShowToc: true date: “2024-10-16” author: “Annie Kunkel”
Nov 24, 2014, Updated Jan 02, 2018 I like making my own pizza dough, in fact I think homemade pizzas made from scratch are the best. I will tell you why because you can control what all put in according to your taste and preference. I don’t like cheese, I mean I like it but not in the quantity it is added in pizzas and pastas in US. So whenever we ate pizzas outside I could hardly finish them, thanks to literally 5 layer of cheese in every slice! And that’s when I decided that if I want to eat pizzas then I need to learn how to make them at home. That’s the way it should be, isn’t it? If you love something and want to eat it, simply learn how to make it at home after all homemade is always the best. I have baked a number of pizzas in last 3 years (that you can see looking at my old pizza pan!!) but have only 1 recipe on the blog because I didn’t use to blog before and sometimes I was just lazy to click pictures and post. The most important part of pizza making is obviously the dough. There are so many recipes and so many ways to make it. I have tried a lot of them personally but this recipe makes one of the best pizza dough and it’s so easy to make. There’s no rising time! How awesome is that! It means you can eat the pizza without having to wait hours for the dough to rise.
I am big fan of thin crust pizzas. It’s a personal choice, I know people who do not like thin crust at all. Even though I do like thin crust pizza I do not want it to be super crispy like a cracker. It should be little chewy as well. Once I had a thin crust pizza which felt like I was eating crackers. Not good I tell you. I think this recipe for pizza dough fits the bill perfectly as it has all that I want in a good pizza crust.
- It is so easy to make. There’s no rising time, yay!
- It results in a thin crust which is also a little chewy.
- You can freeze the dough and have homemade pizza whenever you want to. Bonus! I have to mention here that using a) pizza stone and b) bread flour results in a crispier pizza crust. Unfortunately I don’t have a pizza stone and I ran out of bread flour the day I made these so they were not as crispy as I would have liked them to be. Do use your pizza stone if you have it. I have been thinking of getting one for so long but I keep delaying it just because I don’t have anymore space left in my kitchen or my apartment to keep my cooking/baking stuff. It is overflowing, literally. This recipe makes two 10 inch thin crust pizza. I used only one dough and kept the other dough in the freezer. And I made this veggie pesto pizza using the crust, so good! Recipe of this pizza will be up on the blog soon. 😀
Method In a bowl whisk together all purpose flour and salt. Set aside. In a glass container take warm water and add sugar and active dry yeast to it. Stir and let it sit for 5 minutes. [Do use warm and NOT hot water, around 110 F degrees is good]. After 5 minutes, you will see froth on top, this means yeast is activated. If there are no bubbles/froth, discard the water and start over again. Add the water-yeast mixture to the flour, mixing as you add with a wooden spoon or spatula. Transfer dough to a lightly floured surface. Knead the dough for 5-7 minutes till all flour is incorporated. The dough will be smooth, soft and spring back when you poke it. Divide the dough into 2 equal parts. Let the dough rest for 10 minutes. Roll each dough thinly into a round (or any shape you want) of 1/4 inch thickness. At this point you can also freeze one dough if not using it right now. Transfer rolled dough to a baking pan lined with parchment paper or sprinkled with cornmeal. You can also use pizza stone here. Now spread the sauce, topping and cheese of your choice. Bake at 500 F degrees for 5 minutes and then rotate the pan 180 degree and bake for another 3-4 minutes till the cheese is all bubbly and melted.
- It’s a good idea to preheat oven for at least 30 minutes before you put pizza in the oven to bake. Recipe Adapted from The Kitchn
