Thin Crust Pizza


As I mentioned yesterday, the pizza stones that I purchased are uselessly to small for the amount of dough that my usual recipe creates so I have been slowly looking around for a pizza dough recipe that doesn't require you to let it rise for hours and hours because, again, as said yesterday, ain't nobody got time for that! especially on a weeknight.

I found this recipe and realized it would be perfect for the pizza stones as well, because it makes two 10" pizzas. Win!

Thin Crust Pizza
Source: The Kitchn
Servings: 2 10-inch pizzas
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    • 3/4 cup lukewarm water
    • 1 tsp. rapid rise (instant) yeast
    • 2 cups all purpose flour
    • 1 1/2 tsp. salt 
1. Combine the water and yeast together in the bowl of your stand mixer and stir to dissolve the yeast.
2. Add the flour and salt to the bowl, affix the dough hook, and mix until you have a shaggy dough.
3. Turn out the dough and any excess flour in the bowl onto a flat surface. Knead until all of the flour is incorporated. If the dough is too tacky to handle, mix in 1 tablespoon of flour at a time until it is manageable.
4. Divide the dough into two pieces and cover. (You can let the dough rise until you need it or until it has doubled in sized. After it rises, you can also refrigerate it for up to three days. I let the dough rise for about 20 minutes while I cleaned up the kitchen, preheated the oven and prepared my toppings)
5. Lightly flour a large sheet of parchment paper. Turn out the dough onto the paper and use your hands to press out the dough until it reaches your desired thickness. If you want a really thin dough, use a rolling pin.
6. Bake dough on pizza stones or baking sheets lightly dusted with cornmeal in a 500 degree oven for 8-10 minutes.

I really, really like this dough. I'm pretty sure this is going to become my first choice when making pizza dough from now on. 

1 comment:

  1. Nothing like a good weeknight dinner - that looks like a keeper!


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