Thin Crust Pizza Dough
Razor Thin.
The recipe yields two 12” pizzas… that will be pretty thin. BUT you can push this dough to the max & get 16” for the paper-thin crust shown in this picture. Almost like a cracker, we loved it that thin!
Prep Time: 15 minutes // Bake Time: 8-12 minutes // Total Time: 57 minutes
Yeild: two 12” pizzas
Ingredients:
2/3 cup (152g) water, lukewarm
1 1/2 teaspoons instant yeast or active dry yeast
2 cups (240g) all purpose flour
1/2 to 3/4 teaspoon of salt
1 teaspoon of baking powder
3 tablespoons (35g) olive oil
Instructions:
Preheat the oven to 450°F with a pizza stone in the bottom, if you're using one.
In a medium-sized bowl, whisk together the lukewarm water and yeast until the yeast dissolves.
Measure out the flour by gently spooning it into a cup and sweeping off the excess; or by weighing it. Add the flour and the remaining ingredients to the water/yeast, stirring to make a cohesive, somewhat sticky dough. The dough should only be mildly sticky, and easy to work with. If it's sticking to your fingers, mix in additional flour.
Divide the dough in half, pat each half into a disk, and place on a lightly floured piece of parchment or waxed paper. Let the dough rest for 30 minutes, while your oven gets good and hot.
Working with one piece of dough at a time, roll between two pieces of lightly greased parchment. Don't have parchment? See "tips," below. Roll a 12" circle; don't worry about making it perfectly round, an oval is fine. The rolled crust should be very thin. For Razor Thin: roll crust to 16” round.
Top the crust with about 3 to 4 tablespoons sauce, and your preferred toppings.
Transfer the pizza, parchment and all, to your baking stone. Bake for about 8 minutes, until the crust is brown and the toppings are heated through. Remove from the oven and serve.
If you're not using a stone, transfer the pizza, parchment and all, to a baking sheet. Bake in the center of the oven for 10 to 12 minutes, until the crust is brown and the toppings are cooked through. Remove from the oven and serve.
I prefer to put the pizza on parchement paper, then directly onto the stone. This helps get the pizza in and out of the oven easier & makes a crispy crust in the middle of the pizza.
