30 BEST THIN CRUST PIZZA RECIPES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep the recipe in 30 minutes or less!
Nutrition Facts :
SUPER THIN PIZZA CRUST
This recipe takes some time to master but is really worth the effort. If you like thin pizzas this will become a favorite.
Provided by jaysun
Categories Breads
Time P1DT10m
Yield 2 pizza crusts, 4 serving(s)
Number Of Ingredients 6
Steps:
- Weighing the flour and water is highly recommended as there are many factors that can affect the absorbent qualities of the flour.
- Mix flour, yeast, honey and salt in a food processor with a steel blade.
- Run the machine and add water and oil through the top, process for 30 seconds.
- You may need to add just a bit more water if the dough feels dry.
- Place the dough into a sealed container and refrigerate overnight.
- Set oven rack and pizza stone on lowest setting and preheat to 500 degrees.
- Remove dough from container and half.
- Place half on center of large sheet of parchment paper.
- Place large sheet of plastic wrap over dough and parchment.
- Allow dough to rise for 10 minutes.
- Roll the dough sandwiched between the parchment and plastic wrap trying to achieve an even thickness.
- The dough should be about 14 inches in diameter.
- Peel off plastic wrap and top as desired.
- Place the pizza with parchment on the pizza stone and bake for about 10 minutes.
- The parchment should slide out easily and allow for easy transfer to a cutting board.
- Let cool and serve.
Nutrition Facts : Calories 383.6, Fat 14.2, SaturatedFat 2, Sodium 294, Carbohydrate 55.4, Fiber 2.1, Sugar 0.9, Protein 7.6
AMAZING THIN CRUST PIZZA
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
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
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
My family love this pizza crust, and this is our go-to recipe. It's healthier and less expensive than delivery and taste so much better. -Theresa Rohde, Scottville, Michigan
Provided by Taste of Home
Time 10m
Yield 2 pounds (enough for four 12-in. pizzas).
Number Of Ingredients 6
Steps:
- Place flours, yeast and salt in a food processor; pulse until blended. Add honey. While processing, gradually add water until a ball forms. Continue processing 60 seconds to knead dough., Turn dough onto floured surface; shape into a ball. Cover; let rest 10 minutes. Divide dough into quarters. Use immediately or securely wrap and freeze for later use. Freeze option:Wrap each portion of dough in plastic wrap and place in resealable freezer bags; freeze up to 1 month. To use, thaw in the refrigerator overnight. Proceed as directed.
Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 89mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
THIN CRUST PIZZA DOUGH
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
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 CRACKER CRUST PIZZA
I have looked long and hard for this recipe. I have made alot of test-pizzas. My family and friends say this is the best pizza they have ever had. This is a recipe that you need to plan ahead but well worth it.
Provided by shawnajean
Categories Low Cholesterol
Time 30m
Yield 3 pizza crusts, 24 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy-duty stand mixer (e.g., KitchenAid) fitted with dough hook, add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully dissolved. Add flour and mix on low speed until all of the flour and water have mixed and a stiff dough ball forms, about 3 to 4 minutes. Stop mixing as soon as the dough ball forms as this type of dough should not be kneaded.
- Place the dough ball into a large bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using.
- Preheat your oven to 500 °F about one hour before you plan to bake the pizza.
- Turn the dough out onto a large surface and dust with flour. Using a heavy rolling pin (or dough sheeter), roll the dough out very thin to form a 24-inch or larger circle. If you're using a cutter pizza pan (recommended), dust the pan lightly with flour, place the dough in the pan and dock. Use the rolling pin to trim off the excess dough drooping over the sides of the pan. If you wish to cook the pizza directly on a pizza stone (not using a pan), then place the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch all the way around and pinch it up to form a raised lip or rim.
- Optionally, pre-cook the crust for 4 minutes before adding any sauce or toppings. Remove the crust from the oven and pop any large air pockets that may have formed. Add the sauce, shredded mozzarella cheese, and your favorite toppings. Continue baking, on the lowest oven rack, rotating the pan half way through so that it cooks evenly, until crust is sufficiently browned and crisp, about 10 to 15 minutes. Remove the pizza from the oven and slide pizza out of cooking pan onto a large wire cooling rack or cutting board. Allow to cool for 5 minutes before transferring to a serving pan. This step allows the crust to stay crisp while it cools, otherwise the trapped steam will soften the crust.
Nutrition Facts : Calories 71.5, Fat 0.9, SaturatedFat 0.1, Sodium 102.2, Carbohydrate 2.8, Fiber 0.2, Sugar 0.3, Protein 13.2
THIN PIZZA CRUST
I'm a thin crust person and I found this on a web site (not sure which one). Very easy and bakes up crispy not soggy.
Provided by Margo59
Categories Breads
Time 28m
Yield 8 slices
Number Of Ingredients 12
Steps:
- Dissolve yeast and sugar in hot water.
- Let sit for 8 minutes.
- Meanwhile mix flour and salt.
- Pour yeast mixture over flour mixture and mix well with a heavy spoon.
- Turn onto floured surface and knead for 2 minutes.
- Spread into a 12-14" circle.
- (I do this directly onto a pizza stone with a marble rolling pin).
- If you roll it out on a counter top, transfer to a greased pizza pan, stretching to edges.
- Cover with sauce and desired topping.
- Bake at 500 degrees for 8-12 minutes or until edges are golden.
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
More about "extra thin crust pizza recipes"
ULTRA-THIN PIZZA CRUST | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (34)Calories 120 per servingTotal Time 1 hr 40 mins
- Mix and knead until the dough is soft and smooth (about 5 minutes at medium speed in a stand mixer)., Cover and let rise for 1 to 1 1/2 hours, until puffy-looking.
- Toward the end of the rise time, preheat the oven with a baking stone or steel in it to 450°F., Divide the dough in half and place each on a lightly oiled 12" pizza pan or a lightly greased piece of parchment., Press the dough with your hands into a thin, flat circle 12" in diameter.
SUPER-FAST THIN-CRUST PIZZA | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (48)Total Time 57 minsServings 2
- Preheat the oven to 450°F with a pizza stone in the bottom, if you're using one., In a medium-sized bowl, whisk together the lukewarm water and yeast until the yeast dissolves., Measure out the flour by gently spooning it into a cup and sweeping off the excess; or by weighing it.
- Add the flour and the remaining ingredients to the water/yeast, stirring to make a cohesive, somewhat sticky dough.
- If it's sticking to your fingers, mix in additional flour., Divide the dough in half, pat each half into a disk, and place on a lightly floured piece of parchment or waxed paper.
ULTRA THIN PIZZA CRUST - MADISON HOUSE CHEF
From madisonhousechef.com
HOW TO MAKE THIN EXTRA CRISPY PIZZA CRUST | OUR EVERYDAY …
From oureverydaylife.com
THE BEST HOMEMADE THIN-CRUST PIZZA - RECIPE | KITCHN
From thekitchn.com
ITALIAN THIN CRUST PIZZA DOUGH RECIPE - KEY TO MY LIME
From keytomylime.com
THIN CRUST PIZZA (CRISPY CRUNCHY AND LIGHT PIZZA CRUST)
From vegrecipesofindia.com
RECIPES | ULTRA THIN PIZZA CRUST
From ultrathinpizzacrust.com
PERFECT THIN CRUST PIZZA DOUGH - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
CRACKER-STYLE THIN CRUST | TWO RED BOWLS
From tworedbowls.com
EXTRA CRISPY THIN CRUST PIZZA! KETO & GLUTEN FREE!
From inspectorgorgeous.com
10 BEST HEALTHY PIZZA THIN CRUST RECIPES | YUMMLY
From yummly.com
THIN CRUST PIZZA DOUGH (NO RISE!) - DELICIOUS ON A DIME
From deliciousonadime.com
THIN CRUST PIZZA DOUGH RECIPE | SARAH'S CUCINA BELLA
From sarahscucinabella.com
NO-RISE THIN AND CRISPY PIZZA CRUST - HOW SWEET EATS
From howsweeteats.com
30-MINUTE THIN AND CRISPY PIZZA CRUST - BUDGET BYTES
From budgetbytes.com
COPYCAT DOMINO'S THIN CRUST PIZZA RECIPE - LAYERS OF …
From layersofhappiness.com
EASY THIN CRUST PIZZA - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
HOW TO MAKE THIN CRUST PIZZA: 15 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
ULTRA THIN CRUST PIZZA DOUGH RECIPE » A HOME TO GROW OLD IN
From ahometogrowoldin.com
THE BEST THIN PIZZA CRUST RECIPE - EASY PEASY CREATIVE IDEAS
From theseamanmom.com
LITTLE CAESARS THIN CRUST PIZZA RECIPES - STEVEHACKS
From stevehacks.com
HOW TO MAKE THIN CRUST PIZZA | PIZZA RECIPES | MINUTE MAN PIZZA
From minutemanpizza.com
THE BEST THIN-CRUST PIZZA | KING ARTHUR BAKING
From kingarthurbaking.com
MAKE EXTRA THIN CRUST PIZZA AT HOME IN JUST 10 MINUTES WITH THIS …
From food.ndtv.com
THIN CRUST PIZZA – YUM TO THE TUM
From yumtothetum.com
THIN CRUST PIZZA - EVERYDAY ANNIE
From everydayannie.com
THE CRISPIEST, FLAKIEST, THIN CRUST PIZZA DOUGH RECIPE EVER! | WE …
From welivedhappilyeverafter.com
BEST THIN CRUST PIZZA DOUGH RECIPE{FOOLPROOF CRISPY RECIPE}
From countertoppizzaoven.com
HOMEMADE THIN CRUST PIZZA RECIPE - CHEF BILLY PARISI
From billyparisi.com
ULTIMATE PIZZA HUT THIN CRUST RECIPE – WITH 4 EASY STEPS
From spicysaltysweet.com
ULTRA-THIN PIZZA CRUST WITH MOD-INSPIRED TOPPINGS
From kingarthurbaking.com
THIN-CRUST PIZZA | KING ARTHUR BAKING
From kingarthurbaking.com
EXTRA THIN CRUST PIZZA RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
THIN CRUST PIZZA DOUGH RECIPE — OONI USA
From ooni.com
ᐅ THIN CRUST PIZZA NEAR ME - THIN CRUST PIZZA DELIVERY ON SLICE
From slicelife.com
CRISPY PIZZA HUT THIN CRUST PIZZA COPYCAT RECIPE - THEFOODXP
From thefoodxp.com
SHEET PAN THIN CRUST PIZZA - RECIPE - TONED N TASTY
From tonedntasty.com
15 EXTRA THIN PIZZA CRUST RECIPE - SELECTED RECIPES
From selectedrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love