Dough rolled about 1/8" thick will bake into a crust about 1/4" to 3/8" thick. For the best thin-crust pizza, skip the dough's first rise. Preheat a cast-iron skillet in oven if you don't have a baking stone. Pre-bake the dough … Simple Sourdough Pizza Crust: The details. Place the crust on a well floured moveable, slick cutting board or onto a well floured large pizza spatula-- this will help you to transfer the pizza to a hot pizza stone once it is topped. Double it if you like your pizza thick and bready. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Copyright © I've found that this crust works best with 4-6 tablespoons of sauce and a few toppings... it's a thin crust, so best not to overload it. Working with one piece of dough at a time, roll between two pieces of lightly greased parchment. If you have a pizza stone (or want to use a baking tray) place it in the oven while it preheats. 1 1/2 cups (190 grams) flour (can replace up to half of this with whole wheat flour) 1 teaspoon (6 grams) table salt 3/4 teaspoon (about 2 grams) active dry yeast Difficulty: Easy. Whatever sauce you use, make sure it's nice and thick-- watery sauces will penetrate the crust and cause it to go limp, which will make it harder to transfer to the oven. *Use the greater amount of salt if you lean towards saltiness, and/or your toppings aren't overly salty. I followed fairly precisely: few days in fridge, oiled pizza pan then onto a stone to finish. This will save time, and you don't want your toppings sitting on the uncooked crust for an extended period of time, or it will go soggy. King Arthur Baking Company, Inc. All rights reserved. Let the dough rest for 30 minutes, while your oven gets good and hot. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Preheat a grill and pizza stone to 500 degrees F/260 degrees C for 45 minutes to 1 hour. I just use my normal food processor and my normal blade…nothing special is required. 2020 Measure out the flour by gently spooning it into a cup and sweeping off the excess; or by weighing it. Now you can create genuine Italian pizzas at home, or get creative with your own flavors. To roll out, start in the middle and roll towards the edges, giving a quarter turn with each back-and-forth motion. I grill it until the outer edges are golden brown all the way around the crust. Add more flour as needed to prevent sticking. flour pie, search for his NY-Style pie recipe for a Bread Flour recipe. You should start the oven heating when your dough has doubled in size before you start rolling out the crust. Sprinkle with yeast and let sit for … Brush the dough with 1 teaspoon of the oil. For this recipe, all you really need is a food processor and a mixer! Having a well floured surface will help it slide with ease. Let stand for 5 minutes until dissolved. This recipe uses a simple dough made with both baking powder and yeast, which yields a super-thin yet light crust. This sourdough pizza crust is … Basic! Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven. Easy Thin Crust Pizza is thin but still perfectly foldable with a tasty and slightly crispy crust! Thin-Crust Pizza -This dough is almost entirely kneaded in the food processor, which makes it almost fool-proof. You may need the help of another small spatula to guide the crust onto the heated stone. You should start the grill heating when your dough has doubled in size before you start rolling out the crust. Roll, stretch, or toss the dough until thin and place on pan (s). (This allows for a little bump at the edges for a crust) When pushing out the dough, use cornmeal not flour. If you're not using a stone, transfer the pizza, parchment and all, to a baking sheet. This can be tricky; you may need the help of another small spatula to guide the crust onto the heated stone. Preheat oven to 500, with a pizza stone on an upper shelf. Quickly add your toppings – your sauce and cheese and what not. Let sit until frothy, about 10 minutes. After rising, refrigerate bowl with dough for up to 5 days (do not punch down). This will activate the yeast-- it should look foamy. If it's sticking to your fingers, mix in additional flour. DOUGH: In the work bowl of a food processor fitted with the plastic dough blade, pulse the flour, … Instructions for traditional oven - insert pizza stone (or sheet pan if you don't have one) into the oven and preheat to 450 degrees. Preheat the oven to 450°F with a pizza stone in the bottom, if you're using one. Push out dough with fingers not rolling pin. You can bake this recipe in the oven or on your grill. Remove from the oven and serve. I bake it until the outer edges are golden brown all the way around the crust. Insert pizza stone onto your grill, close the cover, and preheat over medium flames. Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. Smear the sauce onto the dough evenly and not too thick. Brush pizza dough lightly with olive oil and prick it all over with a fork. (If not using Pizza Yeast, allow dough to rest for 10 minutes.) Sauce (4-6 tbsp) and toppings of your choice. Choosing the flour. Form a rim by pinching the edge of the dough. Cover with a warm wet towel and allow to rise in a warm place for 1 ½ - 2 hours, or until it has doubled in size. Oil skillet before adding dough, and build the pizza … Given supply constraints, I didn’t get creative with the flour mix here. Pat dough with floured hands to fill greased pizza pan or baking sheet. Published July 14, 2014 - Last Updated July 27, 2020. Transfer dough to a floured surface. Approximately 10 minutes for the thicker crust pizza, and 8 minutes for the thin crust pizza. (If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water). Notes As with all my sourdough recipes you can omit the yeast and allow the sourdough pizza dough to rise much more slowly and develop more of a tang. * Percent Daily Values are based on a 2000 calorie diet. Plan ahead: The dough needs at least 8 hours to rest in the refrigerator + 1 hour at room temperature before you can start adding toppings. Just how thin is thin? One caution: use any topping, but go light; the crust won't support too much weight. I've made two batches of the bar pie and it worked very well. Your email address will not be published. Spread 1/4 cup sauce into a thin layer onto dough, leaving a 1/2-inch border. Tomato sauce: All-purpose tomato sauce This recipe makes enough sauce for about three 10-inch pizzas. Makes enough for one small, thin crust pizza. Combine water, sugar, and yeast in a small bowl. In the bowl of a stand mixer (or a large metal bowl) stir all ingredients together until well combined. If you simply use your regular pizza dough, … All Rights Reserved. Rinse out the bowl where you mixed the dough ingredients and grease it with olive oil (or cooking oil spray). Bake until the crust is golden-brown and the cheese is melted and browned in spots, 8 to 12 minutes. Knead the dough for 5 minutes and shape into a ball. Pour a tablespoon of olive oil on parchment round. The whole concept of the thin crust is more than just the flour or dough recipe, it is the method of sheeting the dough into the pizza pan. Mix cool water, sugar and yeast in a medium bowl. Preheat grill or oven at this time-- details below. In a small bowl, stir together water, honey, and salt then sprinkle the top with 1/2 tsp yeast and let … King Arthur Unbleached All-Purpose Flour - 3 lb. Now you're ready for toppings! Roll out to roughly 10”-11" across. In a large bowl, combine flour and kosher salt. That's an A.P. Close the grill cover. In a medium-sized bowl, whisk together the lukewarm water and yeast until the yeast dissolves. Bake in the center of the oven for 10 to 12 minutes, until the crust is brown and the toppings are cooked through. This dough is made with 100% … OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Divide the dough in half, pat each half into a disk, and place on a lightly floured piece of parchment … 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. Looking for delicious homemade thin-crust pizza in under an hour? This will save time, and you don't want your toppings sitting on the uncooked crust for an extended period of time, or it will go soggy. Punch down the dough ball down flat and place on a well floured surface. Then, roll the dough with a rolling pin on a well floured surface until it's about 10 inches wide. Brush the surface of the crust with a little olive oil. You do not need fancy equipment, a white chef’s hat, or even a wood-fired pizza oven. The longer the dough sits, the thicker the crust will be; for thinnest crust, shape and bake dough immediately, without any rest. Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Once everything is heated, slide your assembled pizza directly onto the pizza stone (or baking sheet). Add the olive … The dough should only be mildly sticky, and easy to work with. There’s a taste of artisan tradition in every bite and our patented stone oven gets the texture just right. In a large bowl, combine flour and kosher salt. Most restaurants employ the use of a special machine known as a dough sheeter (or roller) which rolls out the dough quickly and evenly. Roll a 12" circle; don't worry about making it perfectly round, an oval is fine. How to Grill Pizza with a Pizza Stone + Easy Thin Crust Pizza Dough Recipe on ToriAvey.com. There's some techniques worth reading in there. A simple weeknight pizza dough made in 30 minutes! Top the crust with about 3 to 4 tablespoons sauce, and your preferred toppings. Made with the finest ingredients, fans of the thin crust style will love our authentic pizza crusts. In the bowl of a stand mixer, or in a large bowl, stir together the flour, salt and yeast. Mix the cheese, garlic, and broccoli together in a bowl. The leftovers taste great on top of pasta, fish, etc. If desired sprinkle basil, thyme or other seasonings on crust. Bake for about 8 minutes, until the crust is brown and the toppings are heated through. Either way, you should have a pizza stone preheated and ready to go before you cook. The Best Recipe for Homemade Thin Crust Pizza: Creating the perfect homemade thin crust pizza is much easier than you might think. The pizza stone will ensure that your crust bakes evenly and has a nice crispness. Sprinkle on the cheese and other toppings. Add the yeast mixture along with the … Add the yeast mixture along with the olive oil and mix until thoroughly combined. Attach the hook to the mixer and knead for 15 minutes on medium speed. You’ll need a pizza stone for optimum baking results, though. To transfer the thin dough to your peel, I gently and quickly fold the dough in half and then in half again, pick it up, and unfold it on the floured peel. Divide the dough in half, pat each half into a disk, and place on a lightly floured piece of parchment or waxed paper. Lube the hook attachment with cooking spray. For those of you that love my super easy 30 minute Miracle Pizza Dough Recipe … If you wish to cook the pizza directly on a pizza stone (not using a pan), then place the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch all the way around … Transfer the pizza, parchment and all, to your baking stone. Use high-quality flour – I like to use King Arthur’s all purpose or bread flour; … See "tips," below. Add the oil and salt to the dough and process until the dough forms a satiny, sticky ball that clears … Flour your pizza peel VERY well. Sprinkle the cheese mixture over the pizza (s) and then top as you please with other ingredients. Thin Crust Pizza Dough Recipe: Yield: Dough for two, 12-inch round, thin crust pizzas. Pat ball of dough into a disk, turn both sides in oil on parchment, then using fingertips gently stretch dough to cover entire surface of parchment. Baking Parchment Paper - Set of 100 Half-Sheets. Don't have parchment? It's very important to flour the moveable surface well so that the crust doesn't stick when you transfer it. Add the flour and the remaining ingredients to the water/yeast, stirring to make a cohesive, somewhat sticky dough. … Remove from the oven and serve. If it doesn't, your yeast may be expired... go get some fresh yeast! Looking for a gluten-free version of this recipe? Spread with pizza sauce. Bake for 10-12 minutes, or to desired doneness, turning once halfway through cooking. Really Simple Pizza Dough. Flavour gets better … Grill the pizza for 10-12 minutes, or to desired doneness. Find it here: Gluten-Free Thin Crust Pizza. Turn your grill into a pizza oven! Dough on a 2000 calorie diet heating when your dough has doubled in size before you start rolling the... Of your choice or to desired doneness, turning once halfway through cooking, a... Overly salty great on top of pasta, fish, etc a grill and pizza stone onto your,! 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