Thin Crust Pizza Dough
A simple and versatile pizza dough recipe for New York-style thin crust pizza.
Ingredients
- 2¾ cups bread flour
- 2 tablespoons sugar
- ¾ teaspoons yeast (I like SAF instant yeast)
- 1 cup water
- 1 tablespoons olive oil vegetable is fine too
- 1½ teaspoons salt
Instructions
- Combine all ingredients. In a food processor, stand mixer, or mixing bowl (if kneading by hand), combine all ingredients. If they are not coming together and seem crumbly, add more water a teaspoon at a time. If the dough is sticking excessively to the mixer or bowl, add more flour a teaspoon at a time. The dough will stick slightly but should still form a ball.
- Knead until smooth. Knead by hand or machine until a soft, smooth, stretchy dough has formed. This will take about 1 minute in a food process, 5 minutes with a mixer, or 10 minutes by hand.
- The first rise. Shape the dough into a smooth ball and place in a lightly oiled bowl. Cover tightly. Allow to rise until doubled in size. This will take about an hour in a warm place or overnight in the fridge
- Rough shape and rest. When the dough has risen, divide it in half and shape into rough rounds. Allow to rest at room temperature, lightly covered, for 30 minutes. Prepare two pieces of parchment paper by sprinkling with cornmeal if desired. Stretch the dough into two 12-inch rounds. If it is hard to stretch thin, give it a time to rest.
- Stretch into final shape. Prepare two pieces of parchment paper by sprinkling with cornmeal if desired. Stretch the dough into two 12-inch rounds. If it is hard to stretch thin and keeps "retracting" on you, cover and let rest 10 more minutes and come back to it.
Video
Notes
To bake into a pizza. Preheat a pizza stone in the oven at 500 degrees for 1 hour. Top the pizza dough as desired. Slide the parchment paper and pizza onto the hot stone and bake for 9-11 minutes.
You can adapt this recipe to your preferences and schedule, but I like it best kneaded in the food processor and allowed to rise 24-48 hours in the fridge
Nutritional facts are for 1/16th of the recipe and are only for the dough portion of a pizza.
Nutrition
Calories: 92kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 219mg | Potassium: 23mg | Fiber: 1g | Sugar: 2g | Vitamin A: 0.4IU | Vitamin C: 0.001mg | Calcium: 4mg | Iron: 0.2mg
Servings: 16 slices
Calories: 92kcal