Superthinpizzadough Recipes

SUPER THIN PIZZA CRUST

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.

THIN CRUST PIZZA DOUGH

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.

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.

THE BEST PIZZA DOUGH

Steps:

• In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

SUPER THIN PIZZA DOUGH

Steps:

• Mix sugar & warm water, (I use a warm glass measuring cup) add yeast, stir, wait 10 minutes til a foam forms on top. Pour into large warm bowl, (rinse outside of bowl with warm water first).
• Add 1 1/2 cups of the flour, salt, and olive oil. Stir with wooden spoon until smooth and still a bit sticky. (Add flour only as needed to get a smooth dough that is still a bit sticky.) Put some flour on hands and spread rest on a wooden cutting board. Put dough on board and knead. I didn't know how to knead bread so I went to u-tube, the proper way is to use the heel of your hand to push the dough forward, then fold it over, rotate it a 1/4 turn and repeat. It also says to do this as quickly as possible, and DO NOT over knead it. 5 - 8 minutes is the most it ever takes. You will need to add flour, from the board, every so often because the dough is still a bit sticky, but again only as needed. You want to achive a moderately stiff dough, that is smooth and elastic.
• Put dough in a warm, greased bowl, cover with warm towel,and let rise 30 minutes. In the winter I put the whole bowl in my sink with some warm water because the air is chilly. After 30 minutes, remove the dough, divide it in half. Grease a pizza pan, and sprinkle with corn meal. Smooth the 1/2 dough ball onto your greased pizza pan, be patient you have to spread it really thin! , add sauce, mozzerella and toppings of your choice. Bake at 450 degrees 10 - 15 minutes. I actually use a Pizzaz pizza cooker and it works great. If you don't make 2 pizzas you can freeze the other in a ziploc bag. Be sure to grease it first, to keep it from sticking to the bag. It thaws quickly, with an hour or so.