Amazing Thin Crust Pizza Recipes

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30 BEST THIN CRUST PIZZA RECIPES



30 Best Thin Crust Pizza Recipes image

Provided by Bella Bacinos

Categories     Pizza Recipes

Number Of Ingredients 30

Neapolitan Pizza
Ham And Pineapple Pizza (Hawaiian Pizza)
New York Style Pizza
Pepperoni Pizza
Margherita Pizza
Spinach And Artichoke Skillet Pizza
Taco Pizza
Figs And Prosciutto Pizza
Spinach Artichoke Pizza
Zucchini Pizza
Veggie Supreme Pizza
Hot Honey Pizza
Pesto Pizza
Sweet Potato Kale Pizza
Spicy Diavola Pizza
Chicken Tikka And Mushroom Pizza
Mexican Pizza
Roman Style Pizza
Egg Pecorino Pizza
White Pizza
Vegan Pizza
Cauliflower Pizza
Grilled Avocado Goat Cheese Pizza
Broccoli Crust Pizza
Egg And Sausage Breakfast Pizza
Ricotta And Spinach Pizza
Sheet Pan Pizza With Peppers And Salami
Four Cheese Pizza
Antipasto Pizza
Buffalo Chicken Pizza

Steps:

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

Nutrition Facts :

AMAZING THIN CRUST PIZZA



Amazing Thin Crust Pizza image

I finally mastered pizza making at home! It was a day to celebrate, since this pizza is actually better than you often go out for. When I make this my husband says it's always the best part of his day. It's a combination of recipes and techniques that I put together from Cook's Illustrated, a very good cook I know, and some "serious" pizza guys. This recipe makes a 13x18 inch half-sheet size medium crust pizza, OR two traditional round thin crust pizzas, and the crust is crispy/tender. (I find I can get a thinner crust from a round pizza, since there's a little more room to spread the dough out.) The sauce is very flavorful and I've tried to include all my tips for success! You MUST have a pizza stone for this, and pulling the pizza on the parchment onto an upside-down half sheet pan makes it easy to transfer the pizza to the stone. The sauce recipe will make enough for 3 medium pizzas, OR 6 thin crust pizzas, so reserve the extra for another pie. Layers for the topping need to be thin enough to allow the crust to crisp. (I know it goes against all instinct, but it's very important to please practice restraint!) I've revised the recipe to include a little less of the toppings for better success. Preparation time includes rising time for the dough and may seem like a little work, but once you've tried this you may never go out for pizza again!

Provided by Claire de Luna

Categories     For Large Groups

Time 2h10m

Yield 2 medium pizzas, 16 serving(s)

Number Of Ingredients 22

2 cups bread flour, plus
more bread flour, for dusting the work surface
1 teaspoon instant yeast
1 teaspoon salt
1 tablespoon olive oil, plus
more olive oil, for brushing the dough
1 cup warm water
1 (28 ounce) can crushed tomatoes
2 minced garlic cloves
2 tablespoons olive oil
1 teaspoon oregano
1 teaspoon ground fennel
salt and pepper, to taste
1 full recipe pizza dough
1 tablespoon olive oil
2 teaspoons dried basil (or 8-10 leaves minced fresh)
8 ounces mozzarella cheese, slices
8 ounces provolone cheese, slices
3/4 cup tomato sauce
1/2 cup sausage (precooked and browned in a skillet)
1/3 cup shredded mozzarella cheese
1/3 cup shredded mild cheddar cheese

Steps:

  • DOUGH: In the work bowl of a food processor fitted with the plastic dough blade, pulse the flour, yeast, and salt to combine; about five 1-second pulses. With the machine running, slowly add the oil, then the water through the feed tube; continue to process until the dough forms a ball, about 15 seconds. Generously dust the work surface with flour. Using floured hands, transfer the dough to the work surface and knead lightly, shaping the dough into a ball. Lightly oil a 1-quart measuring cup with cooking spray, place the dough in the measuring cup and cover tightly with plastic wrap. Set aside in a draft free place until doubled in volume, 1 to 1 - 1/2 hours.
  • PIZZA SAUCE: Mix this up while the dough is rising, giving the flavors some time to meld.
  • Preheat the oven to 550 degrees F. This may take as long as 30 minutes, so allow enough time for the oven to get hot. Remove all racks except the one holding your baking stone, for easier positioning of pizza onto the stone.
  • BUILDING: When the dough has doubled, grease hands with olive oil and remove it from the measuring cup, placing into the middle of a lightly floured board. (A silpat placed on the work surface makes cleaning up easier.) Being careful not to deflate all the air in the dough, roll dough into a ball and set aside. Cover with plastic wrap and let rest for 10 minutes. Meanwhile, cut parchment paper and set aside. Do NOT cut parchment larger than your pizza stone, to mimimize risk of the paper catching fire.
  • Oiling hands again, gently stretch the dough, shaping it into a large rectangle on the parchment paper. With palms, stretch and flatten the dough until it takes the shape you want it to have, keeping a slightly thicker edge for the crust. Dock the surface of the dough with your fingers to "texture" the surface and hold the toppings. Oil the dough before building the pizza.
  • Place finely cut (or dried) basil across the top of the dough. Add Mozzarella and Provolone cheese slices on top of the basil. Spread a thin, even layer of the pizza sauce, adding pork sausage, shredded Mozzarella and mild cheddar over the top of the dough. (You can really use any toppings you'd like.).
  • BAKING: Position the baking stone on the bottom rack of your electric oven, or on the floor of your gas oven. Lift the parchment paper and slide onto the bottom of a sheet pan, then quickly slide pizza onto the baking stone. Shut the oven door, and reset your oven for 500 degrees. Bake for 10-12 minutes, until the edges of the crust are browned. Check the bottom of the pizza for doneness before removing from the oven. Using tongs, transfer pie onto oven rack and set aside to cool a few minutes. Cut with a pizza cutter and enjoy!

Nutrition Facts : Calories 213.9, Fat 11.9, SaturatedFat 5.6, Cholesterol 25.3, Sodium 555.1, Carbohydrate 16.9, Fiber 1.4, Sugar 2.6, Protein 10.2

THIN CRUST PIZZA DOUGH



Thin Crust Pizza Dough image

An easy, basic pizza dough for thin crust pizza. Makes two pizzas. Preheat oven to 400 degrees F (200 degrees C). Top dough with your favorite sauce and toppings, leaving the edge of the pizza (about 3/4 inch) clear. Place pan in center of oven. Bake 15 minutes.

Provided by caradae

Categories     Bread     Pizza Dough and Crust Recipes

Time 50m

Yield 16

Number Of Ingredients 6

1 cup warm water (100 to 110 degrees F/40 to 45 degrees C)
¼ cup white sugar
2 ¼ teaspoons active dry yeast
2 ½ cups all-purpose flour, or more as needed
1 tablespoon olive oil
½ teaspoon salt

Steps:

  • Mix warm water and sugar together in a bowl; add yeast. Set aside until yeast mixture becomes foamy, about 10 minutes.
  • Pour yeast mixture into a large bowl; add flour, olive oil, and salt. Knead dough for 6 to 8 minutes, adding more flour to keep dough from sticking to your hands if needed. Cover bowl and let sit for 20 to 30 minutes.
  • Grease 2 pizza pans or baking sheets.
  • Divide dough in half. Make each half into a ball shape and roll each into a flat, circular crust using a rolling pin.
  • Place 1 piece dough over your hands with your knuckles turned upward directly underneath the center of the dough. Using your knuckles and backs of your hands, toss the dough into the air in a circular motion, spinning the dough. This thins the center of the dough and forms the padded edge of the pizza. When the edge of the dough is about 1/4-inch thick, place the dough onto the pan. Pizza diameter will be about 10 inches. Repeat with other piece of dough.

Nutrition Facts : Calories 92.3 calories, Carbohydrate 18.2 g, Fat 1.1 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 73.8 mg, Sugar 3.2 g

THIN-CRUST PIZZA DOUGH



Thin-Crust Pizza Dough image

A quick, easy, and delicious recipe for thin-crust pizza.

Provided by Lynda Q

Categories     Bread     Pizza Dough and Crust Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 teaspoon active dry yeast
¼ teaspoon white sugar
¾ cup lukewarm water
2 cups all-purpose flour, divided
½ teaspoon salt

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.

Nutrition Facts : Calories 231.5 calories, Carbohydrate 48.3 g, Fat 0.7 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 0.1 g, Sodium 293.8 mg, Sugar 0.4 g

HOMEMADE THIN CRUST PIZZA (CRISPY DOUGH AND SWEET BALSAMIC SAUCE



Homemade Thin Crust Pizza (Crispy Dough and Sweet Balsamic Sauce image

Don't be scared of how long this recipe looks! It's super simple and the results are amazing! Use your favorite toppings - we like shredded chicken, roasted red peppers, fresh spinach, and mozzarella. Adapted from http://www.thekitchn.com/thekitchn/main-dish/recipe-homemade-thin-crust-pizza-045499

Provided by mikey ev

Categories     < 60 Mins

Time 55m

Yield 2 14-inch pizzas, 4 serving(s)

Number Of Ingredients 16

3/4 cup water
1/2 teaspoon yeast
2 cups unbleached all-purpose flour
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon garlic, minced
1/2 tablespoon red pepper olive oil (or red pepper flakes)
4 tablespoons sugar (divided)
1 (14 ounce) can diced tomatoes, drained
1 cup prepared tomato sauce (we used Classico Roasted Garlic)
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon basil
1/2 teaspoon oregano
1 bay leaf
salt and pepper, to taste

Steps:

  • Pre-heat your oven to 500 degrees. If you have a baking stone, put it on a rack in the lower-middle part of the oven.
  • In a small bowl or liquid measuring cup, heat the water until it feels barely lukewarm when you test it with your finger (if the water is so hot that you can't leave your finger in it, wait for it to cool down). Add the yeast to the water and use a fork or whisk to stir it into the water. Set this aside for a few minutes and allow the yeast to dissolve.
  • Measure out the flour into a large mixing bowl. Add the salt and use your hand or a whisk to combine.
  • Make a well in the center of the flour and pour in the water-yeast mixture. Use your fingers or a wooden spoon to combine everything together.
  • When it comes together into a cohesive ball, turn it out onto the counter along with any extra flour in the bowl that hasn't yet gotten worked inches.
  • Knead the dough until all the flour is incorporated and the dough is smooth and elastic to the touch--about five minutes.The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it's smooth and silky.
  • Use a bench scraper to divide the dough in two. Shape each half into a smooth ball. Set aside while preparing sauce.
  • Heat olive oil in a sauce pan over medium heat. Add minced garlic and red pepper olive oil (or a little extra olive oil, plus red pepper flakes).
  • Saute 2 minutes, or until garlic is golden. Add half of the white sugar, and allow to melt (it might start to look clumpy, don't worry and keep going).
  • Add drained tomatoes and the rest of the white sugar. Cook for 2 minutes.
  • Add the rest of the ingredients (prepared sauce, brown sugar, balsamic vinegar, basil, oregano, bay leaf, salt, and pepper). Lower heat to medium-low and simmer for 20 minutes. You can break up the tomatoes with a wooden spoon, or use an immersion blender if you prefer.
  • Work one piece of the dough in your hands and form it into a large disk. Working from the middle of the dough outwards, use the heel of your hand to gently press the dough outward until it's about 1/4 of an inch thick or less. You can also use a rolling pin for this part.
  • Repeat with the second piece of dough (or freeze it for later).
  • Place pizza dough on baking stone or baking sheet with cooking spray.
  • Spoon a few tablespoons of sauce into the center of each pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings except the cheese.
  • Bake for about 5 minutes and then rotate the pizza 180-degrees (most ovens have 'hot spots' your pizza will bake unevenly if it's not rotated). Bake for another 3 minutes and then sprinkle the cheese over the top. Bake for another 2-3 minutes until the edges are golden brown and crispy.
  • Remove your pizza from oven and let it cool on a wire rack for a few minutes before cutting.

Nutrition Facts : Calories 399.1, Fat 7.7, SaturatedFat 1.1, Sodium 831.2, Carbohydrate 75.3, Fiber 4.2, Sugar 22.4, Protein 8.4

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