SUPER CRISPY THIN PIZZA CRUST
Yum yum! if you're looking for a crispy thin crust pizza that holds up under the pressure of your favorite toppings look no further! Make sure you get a pizza stone, they help make a crispier crust. You can get one at Target for 25-30 bucks and they're totally worth it.
Provided by catalinacrawler
Categories Breads
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 6
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.
THIN-CRUST PIZZA DOUGH
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
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
CRISPY PIZZA DOUGH
It's like eating a pizza on a thin tasty cracker. I give a dough recipe for a bread machine, but you can just as easily substitute your own yeast recipe. The part you can't change is the forming of the dough in a skillet and the instructions for cooking the pizza. The crust can be used immediately or frozen for about a month.
Provided by Greg Barrow
Categories Lunch/Snacks
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Place ingredients (except corn meal) in order listed in bread machine, and run the dough setting.
- When the dough cycle finishes, place in a bowl with a little olive oil in it and turn dough to coat with oil.
- Cover and let rise in a warm spot 45 minutes.
- Knead dough a few times and then cut into 4-8 separate pieces; depending on how big you want your crusts.
- Lightly oil and pre-heat iron skillet on medium-high heat. you want the skillet hot.
- Get out a metal stew pot or any pan or object with a circular base at least 10 inches diameter.
- Sprinkle about a tbs of corn meal into skillet.
- Place one of the pieces of dough in the skillet and press down with the pan bottom to flatten the dough. No need to roll first. The crust will not be perfectly round, but so what? It looks home made right? Push the dough to about 1/4 inch thickness and hold for about 30 seconds.
- Take pan out of skillet. Dough will stick to the bottom and come out of the skillet as well.
- Sprinkle more cornmeal into skillet.
- Peel the dough off the pan and put back in the skillet with the un-seared side down. Flatten any parts that squeezed out from the side of the pan on your first press.
- Leave in skillet 30 seconds.
- Remove from skillet.
- You've got thin pizza crust!
- •To make pizza--.
- Put sauce, cheese and toppings on crust.
- Pre-heat iron skillet in 410 degree oven.
- Place pizza in skillet.
- Bake for 12 minutes.
- Remove from oven and let stand in skillet for 5 minutes. Remove to a plate with a spatula.
- Eat pizza. Give a five star review on recipezaar.com.
Nutrition Facts : Calories 250, Fat 4.3, SaturatedFat 0.6, Sodium 297, Carbohydrate 46, Fiber 2.6, Sugar 3.3, Protein 6.7
THIN & CRISPY PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Make the dough: Put a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 450 degrees F. Combine the flour, baking powder and salt in a large bowl. Add the water and olive oil and mix to make a shaggy, sticky dough. Turn out onto a lightly floured surface and knead into a smooth and elastic ball, 2 to 3 minutes. Divide the dough in half and shape each half into a flat disk. Wrap each disk in plastic wrap and let rest in a warm place, 15 minutes.
- Brush two large sheets of parchment paper with olive oil. Place a ball of dough between the parchment, oiled-sides in; use a rolling pin to roll the dough into a 12- to 14-inch round, about 1/8 inch thick. Remove the top piece of parchment and transfer the dough (and the bottom piece of parchment) to a pizza peel or inverted baking sheet.
- Spread 1/3 cup sauce on the crust; scatter with 3/4 cup mozzarella. Slide the pizza (on the parchment) onto the hot stone. Bake until the crust is crisp and golden brown and the cheese is bubbling, 10 to 12 minutes. Transfer to a cutting board and let cool 1 to 2 minutes before slicing. Repeat to make the second pizza.
THE REAL CHICAGO DEEP DISH PIZZA DOUGH
I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.
Provided by owensjo
Categories Bread Pizza Dough and Crust Recipes
Time 6h25m
Yield 8
Number Of Ingredients 6
Steps:
- Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
- Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
- Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
- Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 37 g, Fat 14.3 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 361.5 mg, Sugar 0.9 g
PIZZA DOUGH WITH YEAST
Provided by Oliver Strand
Categories quick, project, main course
Time 20m
Yield Dough for 4 12-inch pizzas or 5 9-inch pizzas
Number Of Ingredients 5
Steps:
- Combine flours, salt and yeast in the bowl of a stand mixer. Add 2 cups of room temperature water, then mix on low speed using dough hook until dough binds, about 1 minute, adding more water as necessary. Let rest for 5 minutes. Knead on second-lowest setting for 5 to 7 minutes, until dough pulls away from the bowl and forms a smooth ball. Turn out onto a floured surface, knead and form into a ball, then let rest in a bowl for 3 to 4 hours.
- Cut dough into 4 8-ounce pieces. (Or divide into 5 6-ounce pieces for smaller pizzas.) Turn out each piece on a floured surface, folding and kneading each three or four times until it forms a smooth ball. Set each piece in a plastic bin large enough to allow it to double in size, settle a sheet of plastic wrap on the dough, then cover with a lid. Refrigerate for 48 hours, or at least 24 hours, before shaping and baking.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 1 gram, Carbohydrate 99 grams, Fat 1 gram, Fiber 4 grams, Protein 14 grams, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 0 grams
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PIZZA DOUGH RECIPE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine ItalianEstimated Reading Time 5 minsCategory How To & ResourcesTotal Time 20 mins
- Combine the flour, oil, yeast, salt, and water in the bowl of a stand mixer fitted with the dough hook.
- Mix on low speed until the dough comes together. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes. (Alternatively, you can knead the dough by hand.)
- Transfer the dough to a lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place until it has doubled in size, about 1 hour.
- When the dough has risen, punch it down and place it on a lightly floured surface. If you're planning to make one large pizza, roll the dough into a ball. If you're planning to make two, cut the dough in half and roll each piece into a ball.
CRISPY PIZZA DOUGH RECIPE - TERRAZAS DE LOS ANDES | FOOD …
From foodandwine.com
4/5 Total Time 1 hr 45 mins
- In a large bowl, mix the water with the yeast and sugar and let stand until foamy, about 5 minutes. Add the 2 cups of flour and the salt and stir until a raggy dough forms. Scrape the dough out onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes.
- Lightly oil the bowl and return the dough to it; turn the dough to coat it with oil. Cover with plastic wrap and let stand in a warm, draft-free spot until doubled in bulk, about 1 1/2 hours. Punch down the dough and divide it into 4 balls.
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