This is a super simple recipe that requires no equipment. Only one bowl, a few ingredients. And the bonus, no hours of rise time needed.
Thin Crust Pizza Dough
This is a super simple recipe that requires no equipment. Only one bowl, a few ingredients. And the bonus, no hours of rise time needed.
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Ingredients
- 1 Cup Warm Water
- 1 Tbsp Honey
- 1 tsp Instant dry yeast
- 3 Cups All-Purpose Flour
- 1 tsp Salt
Instructions
- Place a pizza stone or baking sheet in the oven on the middle rack. Preheat the oven to 200°C (You will need a pizza peel or cutting board to transfer your dough to the stone or baking sheet)
- In a large bowl, mix together the warm water and honey then sprinkle over the yeast (do not mix). Let it sit for around 5 – 10 minutes to bloom. During that time, I like to measure out the final ingredients get all of the pizza toppings prepared, since the dough doesn’t have to rise
- After the 5 – 10 minutes, stir the flour and salt into the yeast mixture. Stir until the dough comes together, first using a spoon and then using your hands. If the dough is extremely sticky, use a little more flour until it becomes silky, adding 1 tablespoon of flour at a time as needed. Flour your workspace and knead the dough a few times with your hands. Let it sit for 5 minutes before rolling out
- Split the dough in half and roll it out onto a floured piece of baking paper, as thin as you possibly can. It should make two 25 – 30 cm pizza bases. If the dough keeps springing back, let it rest another 5 or 10 minutes. Transfer the dough with the baking paper onto your pizza peel or board. Add your toppings and remember that with this thin crust it is best to not have a lot of heavy toppings
- Open the oven and gently slide the dough, still on the baking paper, from the peel or board onto the stone or baking sheet. Bake the pizza for 10 to 15 minutes* – just keep and eye on it since the oven is hot and stones can differ. It will be done when the crust is crispy and cheese is melted and starts turning golden around the edges
- Remove the pizza by sliding it back onto the pizza peel or board with the help of the baking paper. Let the pizza cool for a few minutes before slicing
Notes
This recipe makes two standard size (25 – 30cm) thin pizza bases. Please feel free to halve or double up if needing less or more pizzas.
*If you like a super crispy base, I like to place it in the oven without any toppings for around 5 minutes or so, then remove, add the toppings and place back in the oven for the remainder of the cooking time.
For the above pizza, I used dried Italian herbs, some fresh thyme and crushed garlic on the base, then grated mozzarella, a thinly sliced pear and some torn up prosciutto. once cooked and removed from the oven, I sprinkled over some crumbled blue cheese and some more torn prosciutto and drizzled over some honey.
You can top this base with whatever you like. As it’s a thin base though, try not to add too many wet ingredients on top as this will prevent the bottom from crisping up. You can go traditional and top it with tomato paste herbs and garlic or a thick tomato sauce, then sprinkle with mozzarella and add some cooked mushrooms, or olives, or whatever you wish to add.
You can top this base with whatever you like. As it’s a thin base though, try not to add too many wet ingredients on top as this will prevent the bottom from crisping up. You can go traditional and top it with tomato paste herbs and garlic or a thick tomato sauce, then sprinkle with mozzarella and add some cooked mushrooms, or olives, or whatever you wish to add.
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
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