Entrees
Thin and Crispy Pizza Dough
Makes dough for two 10- to 12-inch pizzas
Thin and Crispy Pizza Dough
Makes dough for two 10- to 12-inch pizzas
Rolled out thin, this dough works for any style of thin and crispy pizza.
carb. 15g
pro. 2g
fat 3g
sat. fat 0g chol. 0mg
sod. 148mg
calc. 0mg
fiber 0g
Ingredients
- ¾ cup water, room temperature
- 3 tablespoons olive oil
- 2½ cups bread flour
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- ¾ teaspoon instant or active dry yeast*
Preparation
- Combine the water and olive oil in a 2-cup liquid measuring cup.
- Put the flour, sugar, salt, and yeast in the work bowl of a food processor fitted with the chopping blade. Process briefly to mix, about 10 seconds.
- With the machine running, pour the liquid through the feed tube, only as fast as the flour will absorb it. Once the mixture forms a ball, process the dough to knead for an additional 45 seconds.
- Transfer the dough to a stainless-steel mixing bowl and cover with plastic wrap**, or put in a resealable plastic bag. Refrigerate at least overnight and for a maximum of 3 days.
- When ready to use, remove from the refrigerator and let sit at room temperature for at least 1 hour. Divide the dough into two equal portions, and form each into a smooth, rounded ball. Place each piece of dough into an individual bowl and cover with plastic wrap.
- Once doubled in size, the dough is ready to use for a pizza crust.
*If using instant yeast, prepare as written. If using active dry yeast it must be proofed in warm (105°F-110°F) water first. Sprinkle the yeast, into the warm water, along with a pinch of the sugar, and once it gets foamy, it is ready to use. All other dry ingredients can be mixed as written above.
**For best results, an overnight rest is highly recommended. However, dough can be used after kneading with an hour rest at room temperature. Watch as it bakes; with a short rest it may puff up too much. If so, remove and pierce the bubbles to deflate and return to finish baking.