Easy Thin Crust Pizza Dough Recipe (2024)

FAQs

What is the secret to thin pizza? ›

The secret to making pizza crust thinner is by rolling out as thin as you can without tearing the dough. This can be achieved by using a rolling pin and about ½ to ¾ of 1 dough ball for this recipe.

Thin crust pizza, such as New York style pizza dough, is much thinner, and usually the same width from the crust to the very edge of the pizza slices. This crust can be fired off very quickly; but because of the delicateness of the dough, they are also usually limited to one or two toppings.

Flour: This crispy thin crust calls for all-purpose flour instead of bread flour. Salt: Salt tightens the gluten structure, which strengthens the dough and makes it more elastic.

What is the difference between Pizza Hut crusts? Our thin crust pizza is the thinnest of all of our pizza crusts, using less dough, allowing for a crispier pizza base. With less calories, our Thin 'N Crispy® pizza is also one of the lightest pizza bases we offer.

Pizza Napoletana

The dough is comprised of wheat flour, yeast, salt, and water and is left to rise for up to 24 hours. It's shaped by hand into a flat, round disk, about 3 millimeters thick.

A baking stone, or pizza stone, is a large piece of thick, ceramic tile that sits on the rack of your oven. By preheating the stone along with the oven to a high temperature—think in the 450°F to 500°F range—it picks up and retains a ton of heat that provides exceptional browning for your bottom crust.

A baking steel helps the underside of your pizza brown and crisp to perfection. The recommended option is a baking steel, which most home pizza bakers prefer. A baking steel has significant thermal mass, plus it excels in an extra category: thermal conductivity.

Do you cook pizza dough before adding toppings? ›

If you're baking the pizza in the oven, whether on a pizza stone or not, I always pre-bake the dough for 4-5 minutes before adding toppings, to make sure the pizza dough cooks crisp on the outside and soft and airy in the middle. Once you add the Pizza Sauce and toppings, return it to the oven to finish baking.

As you are rolling out and topping your first pizza, switch your oven to broil. Right before you launch, swtich your oven back to bake or convection bake 500F. The idea is to get your Steel even hotter than 500 F for this thin crust bake. It really helps crisp up that bottom.

For best results, knead your dough for at least 4 minutes, preferably 6! If you over-knead the dough, it will become too fine and crumb-like, making for a dense and heavy pizza crust rather than a crisp and airy one. Pizza dough benefits from being kneaded to increase gluten content.

Thick crust pizza is made in a very similar way to thin crust pizza. The difference is that the dough is set at a thicker depth, especially at the outer edges. Therefore, thick crust pizza takes quite a bit longer to cook. Also, thick crust pizza recipes require different ratios of flour to water.

The steam from the base can't escape, so it condenses on your crispy surface and turns it wet and soggy. Use a pizza stone or a pan with holes to get a crispy pizza crust. A pizza stone will keep your pizza hot and its porousness will absorb some condensation.

It is so the individual ingredients can shine and be savored. But, not all pizza in Italy are thin and have few toppings. There are regional specialties that can have a thick crust, or have a top crust.