Are you tired of soggy, thick pizza crusts that leave you disappointed? Prepare to revolutionize your pizza game with this ultimate thin and crispy pizza dough recipe that will transport your taste buds straight to the streets of Naples! In just 25 minutes, you'll create a perfectly crisp, golden crust that's so delicate it practically shatters with each bite, making every pizza night an extraordinary culinary adventure.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 2 pizzas
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon active dry yeast
- 3/4 cup warm water
- 1 tablespoon olive oil
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of sugar. Mix these dry ingredients together until well blended.
- In a small bowl, activate the yeast by combining 1/2 teaspoon of active dry yeast with 3/4 cup of warm water (about 110°F or 43°C). Let it sit for about 5 minutes until it becomes frothy.
- Once the yeast is activated, pour the yeast mixture into the bowl with the dry ingredients. Add 1 tablespoon of olive oil to the mixture.
- Stir the mixture with a wooden spoon or spatula until it starts to come together into a dough. If the dough is too sticky, add a little more flour, one tablespoon at a time, until it is manageable.
- Transfer the dough onto a lightly floured surface and knead it for about 5 minutes, or until it becomes smooth and elastic. The dough should be soft but not sticky.
- Form the kneaded dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest for about 10 minutes. This short resting period helps relax the gluten, making it easier to roll out.
- After resting, preheat your oven to 475°F (245°C) to ensure it is hot enough for a crispy crust.
- Once the dough has rested, divide it into two equal portions for two pizzas. On a lightly floured surface, take one portion of the dough and roll it out as thin as possible, aiming for about 1/8 inch thickness.
- Transfer the rolled-out dough onto a pizza stone or a baking sheet lined with parchment paper. Repeat the rolling process with the second portion of dough.
- Add your desired pizza toppings to the rolled-out dough. Keep in mind that less is more for a very thin crispy style pizza, so use a light hand with sauce and toppings.
- Once topped, place the pizza in the preheated oven and bake for about 10-15 minutes, or until the crust is golden brown and crispy.
- Remove the pizza from the oven and let it cool for a minute before slicing. Serve hot and enjoy your very thin crispy style pizza!
Tips
- Temperature is Key: Ensure your water is precisely warm (around 110°F) when activating the yeast. Too hot, and you'll kill the yeast; too cool, and it won't activate properly.
- Kneading Technique: When kneading the dough, use the heel of your hand to push and fold, creating a smooth, elastic texture that's crucial for that perfect thin crust.
- Rolling Matters: Use a rolling pin and apply even pressure to achieve that ultra-thin, crispy consistency. Aim for an almost translucent 1/8 inch thickness.
- Topping Strategy: Less is more with thin crust pizza. Use sparse, light toppings to prevent weighing down the delicate crust and ensure maximum crispiness.
- Preheating is Crucial: A scorching hot oven (475°F) is essential for achieving that restaurant-style crisp. Consider using a pizza stone for even better results.
- Resting Time: Don't skip the 10-minute dough rest - this allows gluten to relax, making rolling easier and improving the crust's texture.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 52g
Protein: 7g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
