Thin Crispy Pizza Dough Recipe Recipe For Meatloaf

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PERFECT THIN CRUST PIZZA DOUGH



Perfect Thin Crust Pizza Dough image

The best thin crust pizza dough. Cold rise, thin crust, crispy, perfect pizza. You will never need another pizza dough recipe.

Provided by Bake.Eat.Repeat.

Categories     Breads

Time P1DT38m

Number Of Ingredients 5

4 1/2 cups (20.25oz, 574g) all purpose flour
1 3/4 teaspoons (0.44oz, 12.5g) salt
1 teaspoon (0.11oz,3.1g) instant yeast
1/4 cup (2oz, 59mL) olive oil
1 3/4 cups (14oz, 414mL) water (ice cold)

Steps:

  • In the bowl of a stand mixer, or in a large bowl, stir together the flour, salt and yeast. Add the olive oil and cold water and knead with the dough hook for 5-7 minutes, or 8-10 if kneading by hand.
  • The dough should be smooth and elastic, and clear the sides of the bowl (it will be fairly sticky, but as long as it clears the sides of the bowl that's okay - if if doesn't clear the sides, sprinkle in a little more flour).
  • Line a baking sheet with parchment paper and lightly spray it with cooking spray. Transfer the dough to a lightly floured countertop and cut it into 4 equal pieces (or 6 if you want smaller pizzas).
  • Gently shape each piece into a ball with floured hands and place it on the prepared cookie sheet. Mist the dough balls with spray oil and lightly cover them with plastic wrap.
  • Place the pan into the refrigerator overnight, or for up to 3 days.
  • You can also freeze the dough balls at this point, by placing the oiled dough balls into individual freezer bags for up to 3 months, removing them to the fridge the day before using them.
  • The day you want to make pizza, remove the dough to room temperature 2 hours before making pizza.
  • On a floured counter, flatten the cold dough into 1/2 inch thick disks, spray lightly with oil and then cover them to rest for two hours.
  • Preheat the oven 45 minutes before baking the pizza to 500 degrees F.
  • With floured hands, stretch the dough out to 12 inch rounds, using the backs of your hands and your knuckles to do so. It will get quite thin without breaking. When it is stretched as large as you like, add the toppings you like (remembering it's a thin crust so it's best with fewer toppings!) and bake for 7-9 minutes or until lightly browned.
  • I like to prepare my pizza on a sheet of parchment paper and then slide the paper with the pizza directly onto a hot pizza stone in the oven. If you don't have a pizza stone, a cookie sheet turned upside down and heated in the oven works well too. Just place your stone or cookie sheet into the oven to heat when you turn on the oven.
  • Once cooked, slide the parchment with the pizza back out of the oven onto a cutting board.
  • Wait 5 minutes before slicing for the cheese to set.

Nutrition Facts : Calories 317 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1/2 pizza, Sodium 467 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

FAST, THIN, AND CRISPY CRUST PIZZA



Fast, Thin, and Crispy Crust Pizza image

from the blog "One Upon a Plate" - http://onceuponaplaterecipes.blogspot.com/2009/11/fast-thin-and-crispy-crust-pizza.html - "This is the recipe my family always uses when we need a fast pizza dough, it requires virtually no rise-time and bakes up firm and very crisp. But don't worry if you want to make it ahead, or if you have left over dough, just form into a ball (or balls) and wrap in cling film and store in the refrigerator up to one day, or freeze for longer storage."

Provided by ellie3763

Categories     Yeast Breads

Time 42m

Yield 1 large, 6 serving(s)

Number Of Ingredients 7

1 tablespoon active quick-rising yeast or 1 packet active quick dry yeast
1 pinch granulated sugar
3/4 cup very warm water (not hot)
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon olive oil (optional)
pizza sauce, and toppings of choice

Steps:

  • In a small bowl or glass measuring cup dissolve the yeast and sugar in warm water, stir and set aside for 10 minutes. Mixture should begin to bubble and foam at the end of the time (indicating that the yeast is activated & alive.).
  • In a medium bowl, combine flour and salt, set aside.
  • Add the liquid yeast mixture (and olive oil if using) to the dry ingredients and stir until well combined.
  • Flour a work surface and knead dough for a couple of minutes until smooth and elastic.
  • Shape the dough into 1 large, 2 medium, or 4 small pizzas using whatever method you prefer; rolling pin, stretching or off the board between your two hands, in the air.
  • If you have a pizza peel, sprinkle lightly with corn meal and build your pizza. If not, lightly grease a flat cookie sheet (or inverted jelly roll pan) and build your pizza.
  • I brush the formed dough very lightly with olive oil (optional), then pizza sauce (not too generously), cheese then any other other ingredients. Keep toppings rather sparse if you want a really crispy crust.
  • Bake in hot oven until as crispy as desired. Usually 8 to 12 minutes, but this will vary depending upon pizza stone vs. pan and the toppings you have chosen.
  • You can also make this in a food processor ~ Mix the water, sugar and yeast as directed in a small container. Place flour and salt in bowl of processor and pulse a few times to mix. Add the liquid yeast mixture (and olive oil, if using) and pulse until blended; adding more flour until mixture just forms a ball and the dough follows the blade around the bowl. (Additional flour is needed when using food processor method, because you are not hand-kneading on a floured board). To remove from food processor bowl, flour your hands well, form dough into a ball (or balls) and shape as directed.

SUPER CRISPY THIN PIZZA CRUST



Super Crispy Thin Pizza Crust image

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

1/4 ounce active dry yeast
1/4 teaspoon sugar
3/4 cup hot water
1 3/4 cups flour
1/2 teaspoon salt
2 teaspoons italian seasoning

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 & CRISPY PIZZA



Thin & Crispy Pizza image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

2 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup water
3 tablespoons extra-virgin olive oil, plus more for brushing
2/3 cup pizza sauce
1 1/2 cups shredded low-moisture mozzarella cheese (about 6 ounces)

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.

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

CRISPY PIZZA DOUGH



Crispy Pizza Dough image

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

10 ounces water
2 tablespoons olive oil
2 tablespoons sugar
1 teaspoon salt
3 cups bread flour
2 teaspoons active dry yeast
1/2 cup cornmeal

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 BASE PIZZA DOUGH



Thin Base Pizza Dough image

An easy basic pizza dough which makes great thin based pizzas.

Provided by scottyqt

Time 20m

Yield Makes 3 12 inch thin Pizzas

Number Of Ingredients 0

Steps:

  • Combine both flours together.
  • Put 225g of combined flours in a large mixing bowl and keep the remaining aside.
  • Stir in the sugar, yeast and salt.
  • Combine the oil and water.
  • Make a well in the combined mix and slowly add the combined water and oil whilst stirring with a wooden spoon.
  • Mix in remaining flour until it comes together as a ball and is smooth and elastic.
  • Turn onto a lightly floured surface and knead for 5-10 mins until smooth.
  • Place dough in lightly oiled bowl and cover with a paper towel.
  • Set aside in warm spot for 1 1/2 to 3 hours until almost doubled in volume diveded into 3 and shape into very thin circular shape about 12ins diameter

BREAD MACHINE THIN CRUST PIZZA DOUGH



Bread Machine Thin Crust Pizza Dough image

This is a great easy recipe for anyone to try with just basic ingredients. If you love a good thin crust that still has a nice chew to it, this recipe is for you.

Provided by Healthy Boy

Categories     Bread     Pizza Dough and Crust Recipes

Time 1h15m

Yield 8

Number Of Ingredients 6

¾ cup warm water - 100 to 110 degrees F (40 to 45 degrees C)
2 cups all-purpose flour
½ teaspoon salt
¼ teaspoon white sugar
1 teaspoon active dry yeast
2 teaspoons olive oil

Steps:

  • Pour the warm water into the pan of the bread machine, and add the flour on top of the water. Sprinkle with salt and sugar, and top with the yeast. Set the machine on the dough setting, and push the start button. When the machine signals that the dough is finished, transfer to a well-floured work surface.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Roll or stretch the dough out into thin crust about 14 inches across. Leave dough thick at the edge. Place the dough onto a 14-inch pizza baking sheet, and brush the dough with the olive oil.
  • Bake in preheated oven for 5 minutes before removing to top with desired ingredients for final baking.

Nutrition Facts : Calories 126.2 calories, Carbohydrate 24.2 g, Fat 1.5 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 0.2 g, Sodium 146.9 mg, Sugar 0.2 g

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

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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Super Crispy Thin Pizza Crust Recipe - Food.com trend www.food.com. 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 ...
From therecipes.info


√ THIN CRISPY PIZZA CRUST RECIPE - RECIPE DELICIOUS
No Yeast Pizza Dough Recipe Easy Recipe For A Thin Crispy Pizza Crust Made Without Yeast No Rise No Yeast Pizza Dough Crispy Pizza Crust Pizza Recipes Dough . Recipe To Make Thin And Crispy Pizza Crust Without Yeast Cook S Hideout Crispy Pizza Crust Pizza Crust Recipe Easy Thin Crust Pizza Dough Recipe . Thin And Crispy Pizza Crust Kristine In ...
From recipesitess.eu.org


PAN PIZZA VS THIN CRUST - CREATE THE MOST AMAZING DISHES
Thin Crust Pizza VS Deep Dish Pizza | Experts weigh in new www.chicagopizzalascolinas.com. A Thin Crust Pizza Has Fewer Toppings A thinner crust will only be able to support a smattering of thinly sliced ingredients that will be sure to cook quickly.With the thicker crust and depth of a pan pizza, the ingredients can be piled on since it must bake far longer than a crust that …
From recipeshappy.com


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