Extra Thin Crust Pizza Recipes

BREAD MACHINE THIN CRUST PIZZA DOUGH

Steps:

• Pour the warm water into the pan of the bread machine, and add the flour on top of the water. Sprinkle with salt and sugar, and top with the yeast. Set the machine on the dough setting, and push the start button. When the machine signals that the dough is finished, transfer to a well-floured work surface.
• Preheat oven to 425 degrees F (220 degrees C).
• Roll or stretch the dough out into thin crust about 14 inches across. Leave dough thick at the edge. Place the dough onto a 14-inch pizza baking sheet, and brush the dough with the olive oil.
• Bake in preheated oven for 5 minutes before removing to top with desired ingredients for final baking.

SUPER CRISPY THIN PIZZA CRUST

Steps:

• Preheat pizza stone in oven at 500°F.
• Warm water for 20 seconds in microwave.
• Dissolve yeast and sugar in water; allow to rest for 8 minutes.
• In the meantime, combine flour, salt and Italian seasoning.
• Pour yeast over flour mixture and mix well with a heavy spoon.
• Add 1 tbsp flour if needed.
• Turn dough on to a floured surface and knead for 2 minutes.
• Dust more flour on surface if needed .
• Using a rolling pin, roll dough into a 12" circle of even thickness (about 1/4") flipping over to roll each side (don't press too hard when rolling or dough may stick to surface).
• Cut off any excess edges to make a neat circle.
• Palm down, slide your hands under dough and lifting carefully place on to a hot pizza stone.
• Bake at 500°F for 4 minutes.
• Remove from oven and top with your favorite toppings (don't go too crazy with the toppings, a little goes a long way).
• Return to oven for 6-8 minutes.
• Helpful hint: Top pizza in this order to prevent the crust from getting soggy:.
• chopped basil.
• minced garlic.
• pepperoni.
• cheese.
• (6-8) 2 tbs dollops of pizza sauce evenly spaced.

ULTRA-THIN CRUST PIZZA PRIMAVERA

Steps:

• At least 30 minutes before baking, position a rack in the bottom third of the oven and if using a pizza stone, set it on the rack. (If you don't have a stone, use a heavy-duty 13×18-inch baking sheet lightly oiled with olive oil.) Heat the oven to 550°F. If using a pizza stone, dust a peel with unbleached all-purpose flour.
• While the oven heats, generously flour the dough and then stretch and tuck it under itself, giving it quarter turns as you form a ball of dough with a smooth top. Let rest on the work surface, covered with plastic wrap, for at least 30 minutes and up to 1 hour. Meanwhile, prep all the toppings as directed in the ingredient list before you begin shaping your dough.
• Once the dough has rested, very lightly flour your work surface and lay your dough ball in the center of the floured area. Flour your hands and then, using your palms and fingertips, press and stretch the dough into a rough circle or oval about 1/16-inch thick. Or use a floured rolling pin to roll the dough into a circle; if sticky spots occur, flour your fingertips (or your rolling pin) and continue stretching the dough. Flip the dough occasionally so it doesn't stick to the work surface, and use a dough scraper to detach the dough from the work surface if it does stick. If the dough continually contracts, let it rest, covered with plastic wrap, at room temperature for 10 to 15 minutes before resuming the stretching process. It's OK if your dough isn't a perfect circle. Transfer the stretched dough to the prepared pizza peel or baking sheet.
• Distribute the mozzarella, asparagus, zucchini ribbons, peppers, tomatoes, and peas evenly across the pizza. Drizzle a little olive oil over the entire pizza.
• If using a baking sheet, put it on the rack. If using a pizza stone, shake the peel a bit to make sure the pizza isn't stuck and then slide the pizza off the peel and onto the heated stone (Aim for the back of the stone and place the end of the peel there). Bake, turning the pizza with a peel or tongs if one side browns faster than the other, until the crust is nicely browned and crisp and the cheese is bubbly, about 5 to 7 minutes on a pizza stone, or 10 to 12 minutes on a baking sheet. Transfer the pizza to a cutting board, scatter the basil over the pizza, and let stand for 1 to 2 minutes before cutting it with a pizza wheel, kitchen shears, or a chef's knife.

30 BEST THIN CRUST PIZZA RECIPES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep the recipe in 30 minutes or less!

THIN-CRUST PIZZA DOUGH

Steps:

• Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.
• Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
• Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.