Italian Thin Pizza Crust Recipes

ITALIAN PIZZA DOUGH

Steps:

• Stir yeast and sugar into lukewarm water, using a fork. Let stand in a warm place until a creamy layer forms on top of the water, about 10 minutes.
• Mix flour and salt in a large bowl. Mix olive oil into flour and stir for 2 minutes. Pour yeast mixture and beaten egg into flour mixture and stir to make a stiff dough. Turn dough out onto a floured work surface and knead until springy and smooth, about 8 minutes. Place dough into a floured bowl and cover with a piece of plastic wrap wiped with a thin film of olive oil.
• Let dough rise until doubled, about 1 hour. Punch down and roll out to desired shape.

THE BEST OVERNIGHT PIZZA DOUGH RECIPE

Steps:

• In a large bowl, combine the flour, salt, and yeast.
• In small parts, add water to the flour mixture and stir with a wooden spoon until well combined.
• Add olive oil to the mixture and stir to combine.
• Dust a flat working surface with whole wheat flour and knead the dough with your hands until it turns elastic. Alternatively, use a stand mixer with a dough hook to speed up the process.
• Place the dough in a bowl in a bowl and cover it with plastic wrap. Leave the dough to rise overnight in the refrigerator and use it within three days. Enjoy!

RUSTIC ITALIAN PIZZA DOUGH RECIPE

Steps:

• Preheat your oven as high as it will go for at least 45 minutes to one hour.
• In the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and active dry yeast (
• Switch to the dough hook and mix together on low speed for 8 to 10 minutes. The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom.
• (If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water).
• After the 8 minutes have passed remove the dough from the kitchen aid and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area. ( I prefer the oven )
• Sprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have 1/2" thick circle or oval. Using your fists and knuckles start stretching the dough until 10" in diameter making sure not to tear it ( this should be easy since it is a small pie).
• Dust your pizza peel (or a piece of cardboard) very well with semolina flour or corn meal and set your pizza dough on it making sure it slides easily when moved. Pour 2-3 tablespoons of the pizza sauce in the center and spread it around with the back of a spoon leaving 1 inch of space at the edges and making sure not to get any on the peel. Sprinkle with the mozzarella and add your favorite toppings. ( Don't add too many toppings, keep in mind this is a thin crust and a couple of toppings will suffice ).
• Gently slide the pie on the preheated pizza stone in a hot 525 degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. When making the breakfast pizza I find that the egg cooks perfectly in 6 minutes.
• Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. Allow to rest for a few minute for the cheese to set.

PIZZA DOUGH FOR THIN CRUST PIZZA

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.

ULTIMATE ITALIAN STYLE THIN CRUST PIZZA

Steps:

• Sift the 00 flour in to a large mixing bowl and add the yeast and salt, make a well in the centre. Next mix the cold water, milk, honey and olive oil together in a mixing jug. Pour this in to the well, little by little, stirring and gradually bringing more flour in to the centre with a fork. Do this until all the flour is mixed in to the dough.
• Next you want to knead the dough for 5-10 minutes so that it is of a smooth elastic consistency and does not stick. If you don't know how to knead dough check out www.youtube.com there are some great video's. Do this on a lightly floured surface with floured hands, applying a dusting of flour when needed. Hint: Use latex gloves to prevent dough from sticking to your hands.
• Put the dough back in a lightly oiled bowl with a damp cloth to cover it. Let this sit in a warm place ideally about 40C or 100F until it has doubled in size this should take about an hour to an hour and a half. Remove the dough from the bowl and 'knock it back' punch the air out of it, do this for 1-2 minutes. Set this aside for later.
• The secret of great dough is using ice cold ingredients (milk, and water). If you have time, let the dough sit in the refrigerator overnight when you reach this stage, you will need to knock it back once more before you roll it out. This will make approximately 2 largish pizzas.
• For the tomato sauce i find using fresh tomatoes gives a better taste, plum tomatoes give a nice sweet taste or you can use canned ones here. Take the plum tomatoes and pierce the skin with a fork then blanch in boiling water for a few seconds, you should be able to remove the skin now. Put these in a saucepan and mash them up. Add all the other ingredients, apart from the basil, you can garnish with that on the finished pizza. Gently warm the ingredients for 5-10 minutes, don't burn it. There should be enough here for 2 fairly large pizza's.
• Roll out the dough with a rolling pin on a well floured surface, apply the tomato sauce and then add your cheese. The amount of cheese in the recipe is per pizza, and should be enough for 1 fairly large pizza.
• Grate the Mozzarella and apply evenly over pizza, sprinkle with Parmigiano-Reggiano and the grated provolone. The secret here is not to smother the pizza in cheese you want to be able to taste the full flavours in the pizza. A selection of Italian cheeses really makes a difference too.
• Add your favourite topping, My favourite topping is some portobello mushrooms sauteed in garlic butter and bell peppers, but you can add whatever you want. Again try not to smother it with toppings, the Italians tend to take the less is sometimes more approach here.
• Cook in a preheated oven on your maximum setting, probably about 250°C Watch it doesn't burn it will only need about 10 minutes. A great tip is use a pizza stone, if you cook a lot of pizza and don't have one then buy one. It transfers the heat very fast in to the dough and creates a great crispy base that is unmatched to any other methods of cooking it, apart from using an authentic pizza oven.

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.

THIN BASE PIZZA DOUGH

Steps:

• Combine both flours together.
• Put 225g of combined flours in a large mixing bowl and keep the remaining aside.
• Stir in the sugar, yeast and salt.
• Combine the oil and water.
• Make a well in the combined mix and slowly add the combined water and oil whilst stirring with a wooden spoon.
• Mix in remaining flour until it comes together as a ball and is smooth and elastic.
• Turn onto a lightly floured surface and knead for 5-10 mins until smooth.
• Place dough in lightly oiled bowl and cover with a paper towel.
• Set aside in warm spot for 1 1/2 to 3 hours until almost doubled in volume diveded into 3 and shape into very thin circular shape about 12ins diameter