PIZZA THIN RECIPES

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PIZZA DOUGH FOR THIN CRUST PIZZA RECIPE - FOOD.COM



Pizza Dough for Thin Crust Pizza Recipe - Food.com image

Note:This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it.

Total Time 1 hours 15 minutes

Prep Time 1 hours

Cook Time 15 minutes

Yield 2 pizzas

Number Of Ingredients 6

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
1/4 teaspoon salt
1 cup warm water
1/2-1 tablespoon olive oil
cornmeal, for sprinkling

Steps:

  • Mix a little sugar into the warm water.
  • Sprinkle yeast on top.
  • Wait for 10 minutes or until it gets all foamy.
  • Pour into a large bowl.
  • Add flour, salt, olive oil.
  • Combine.
  • 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).
  • Cover and let rest for 20-30 minutes.
  • Lightly grease two 12-inch pizza pans.
  • Sprinkle with a little bit of cornmeal.
  • Divide dough in half.
  • Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
  • Try to make it thicker around the edge.
  • If desired, pre-bake at 425 F for 10 minutes (I don't always do this).
  • Then spread with pizza sauce and use the toppings of your choice.
  • Bake at 425 F for 10-20 minutes longer or until bubbly and hot.
  • Makes 2 12-inch pizzas.
  • 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.

Nutrition Facts : Calories 610.1, FatContent 5.2, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 299.2, CarbohydrateContent 120.7, FiberContent 5.2, SugarContent 0.4, ProteinContent 17.6

PIZZA DOUGH FOR THIN CRUST PIZZA RECIPE - FOOD.COM



Pizza Dough for Thin Crust Pizza Recipe - Food.com image

Note:This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it.

Total Time 1 hours 15 minutes

Prep Time 1 hours

Cook Time 15 minutes

Yield 2 pizzas

Number Of Ingredients 6

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
1/4 teaspoon salt
1 cup warm water
1/2-1 tablespoon olive oil
cornmeal, for sprinkling

Steps:

  • Mix a little sugar into the warm water.
  • Sprinkle yeast on top.
  • Wait for 10 minutes or until it gets all foamy.
  • Pour into a large bowl.
  • Add flour, salt, olive oil.
  • Combine.
  • 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).
  • Cover and let rest for 20-30 minutes.
  • Lightly grease two 12-inch pizza pans.
  • Sprinkle with a little bit of cornmeal.
  • Divide dough in half.
  • Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
  • Try to make it thicker around the edge.
  • If desired, pre-bake at 425 F for 10 minutes (I don't always do this).
  • Then spread with pizza sauce and use the toppings of your choice.
  • Bake at 425 F for 10-20 minutes longer or until bubbly and hot.
  • Makes 2 12-inch pizzas.
  • 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.

Nutrition Facts : Calories 610.1, FatContent 5.2, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 299.2, CarbohydrateContent 120.7, FiberContent 5.2, SugarContent 0.4, ProteinContent 17.6

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    2. In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.
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    4. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
    5. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
    6. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
    7. Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tin foil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.
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Once you've tried this easy pizza dough recipe, you'll never look back (trust me)
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 490 calories per serving
    1. Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
    2. In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.
    3. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
    4. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
    5. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
    6. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
    7. Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tin foil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.
See details


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The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.  Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
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