Thin Crust Cheese Pizza Recipes

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.

EASY THIN CRUST PIZZA RECIPE FROM SCRATCH

Steps:

• Mix the yeast with water, add the sugar and keep it closed for about 10 minutes so the yeast will dissolve in the warm water.
• After 10 minutes, the yeast mixture should look frothy and its ready to be used, gently stir the contents before using.
• In a large bowl, mix together the flour and salt until the salt is evenly mixed with the flour.
• Add the olive oil and yeast mixture to the flour, mix everything well until well combined.
• Knead the flour with your hands, it will turn out to be sticky than regular dough mixture for pizza, but that's okay we will work on it!
• Once you knead the flour well to form the dough, keep the dough closed for about 2 hours until the dough rises well. If you are in a hurry you may reduce the rising time, but the dough will be better and the crust will be really elastic and stretch if you give this time for the dough to rise.
• After a couple of hours of rising the dough, open the bowl and gently press the dough with your hands and form two balls of dough, as we are making two pizza crusts using this dough.
• Lets work on the first pizza crust now, using the first dough ball. But before starting to work on the first pizza crust, let's preheat the oven. The oven needs to be really hot or the pizza won't be baked perfectly. We want perfectly baked pizzas so just preheat the oven early enough so the oven will be really hot enough for the pizzas to be baked.
• Preheat the oven to 500 degree Fahrenheit. I preheated the oven for at least about 15 minutes in advance.
• Transfer the first dough ball to a flat surface lined with parchment paper (I used aluminium foil) and dusted with little cornmeal.
• Just roll the dough ball in the cornmeal on the surface which will easily get rid of the stickiness of the dough ball.
• Gently press down the dough ball with your hands.
• Now stretch the dough from all sides using your hands, you can make rectangular or round pizza crust just by stretching with your hands. Give breaks of few minutes in between and stretch the dough from all sides until you get the right thickness for your pizza crust. The more you stretch the dough, the more thinner your pizza crust will be. And with this dough, the stretching is so easy to do!
• Once you have stretched the crust per your liking, transfer the crust to the pizza stone or a large baking sheet greased with olive oil (I lined the baking sheet with foil and then greased it).
• Once the oven is preheated and really hot, lets start adding the toppings to the pizza crust in the pan or pizza stone.
• Gently spread about 3 tablespoons of sauce ( the amount of sauce and cheese given in the ingredients section is for two pizza crusts) on top of the pizza crust, leaving a little space around the edges.
• Add about 1 cup of shredded mozzarella cheese (the remaining one cup of cheese is for the second crust) on the crust over the layer of the sauce. Make sure to add the cheese evenly, but you may add a little more in the middle of the pizza if you wish.
• Bake the pizza in the preheated oven (use the lower rack) for about 10 to 12 minutes or until the cheese is melted and bubbly and the crust is lightly golden color.
• Transfer the pizza from the hot oven, as soon as it is baked, as we don't the pizza to be over baked. Give a few minutes and slice the pizza while it is still hot. Enjoy the delicious thin crust cheese pizza for lunch or dinner!

THIN-CRUST FATHEAD PIZZA DOUGH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Dissolve yeast in warm water in a bowl. Set aside for about 5 minutes.
• Place mozzarella cheese into a microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds until cheese is completely melted. Stir in yeast mixture and egg and stir to combine; mixture will not incorporate well at this point.
• Stir in almond flour, xanthan gum, and salt. If mixture is difficult to mix, reheat in the microwave for 20-30 seconds to soften the cheese. Stir again until well incorporated. Using your hands, knead the dough for 2 minutes.
• Place dough on baking sheet and press with your fingers into a thin crust, approximately 11-12 inches in diameter.
• Bake in the preheated oven until crust is lightly browned, about 10 minutes. Remove from oven, top with your favorite pizza toppings, and return to the oven for 5 minutes, or until cheese is melted.

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

Steps:

• Dissolve yeast and sugar in water; allow to rest for 8 minutes.
• In a separate bowl, combine flour and salt.
• Pour yeast mixture over flour mixture and mix well with a heavy spoon.
• Turn dough onto a floured surface and knead for 2 minutes.
• Working from the edges to the center, press dough into a 12" circle.
• Place dough on a lightly greased pizza pan and stretch dough to edges.
• brush some olive oil over the dough.
• Spread tomato paste over crust and top with mozarella cheese or cheese mix (romano, parmesan, mozarella).
• Suggested toppings: marinated artichokes, red and green peppers, chili peppers, mushrooms, sundried tomatoes, FRESH BASIL, ham, pineapple, Italian sausage.
• On the top I put parmesan, feta, and crumbled goat's cheese, whole leafs of spinach, and a sprinkling of crumbled dried red peppers.
• Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.
• This may be frozen before cooking for the future. and given to a special person as a gift.

THIN-CRUST CHEESE PIZZA

Steps:

• Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
• Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
• Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls; wrap one ball in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
• Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 1/2 cups.)
• Make the pizza: Preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Working on a lightly floured surface, cut the other ball of dough in half. Cup your hand around each piece and gently roll each into a small ball. Transfer 1 ball of dough to a lightly floured piece of parchment paper and roll into a thin 12-inch round with a rolling pin (keep the other ball of dough covered; this recipe makes 2 thin-crust pizzas). Top the dough with 1/4 cup pizza sauce and 2 tablespoons grated Parmesan cheese, going all the way to the edge.
• Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, 4 to 5 minutes. Remove from the oven and top with 1 1/4 cups grated mozzarella, going all the way to the edge. Return the pizza to the stone, then slide out the parchment from under it. Bake until the crust is golden brown and the cheese is melted, about 10 minutes. Repeat to make another pizza.