Homemade Pizza Dough
Bakes Up Crispy, a Little Chewy, and Foldable!
Thin-crust pizza dough is easy to work with because it has relatively little water in it. In fact, there is almost twice as much flour as water called for. It's not sticky and easy to shape.
If you love a good New York Slice that you can fold in half to eat, this is the dough for you.
Just look at how it folds, and the bit of char you can get on the bottom, even in a home oven.
You'll need: >Bread flour >All-purpose flour >salt >Instant or active dry yeast >Cold water >Olive oil
The dough is really easy to make
Put all the ingredients into the bowl of your stand mixer.
Mix on medium-low speed for 8 minutes, and then on medium speed for 4 minutes.
If you don't have a mixer, it's okay.
Mix the ingredients in a bowl, and then knead by hand until dough is soft, smooth, and stretchy.
No need to flour the surface. A clean countertop is fine.
Once you have made your dough, divide it in two and let it rise until doubled. Once doubled, it's ready to shape. Start shaping with your fingertips, pressing it into a disc.
After shaping into a disc, stretch it by hand until it's about 12".
Transfer dough to a floured pizza peel (or similar), and shake it occasionally so it doesn't stick while you're adding toppings.
You'll need no more than about 1/2 cup of sauce. Add extra toppings sparingly so you don't overload your dough, or you'll end up with a soggy pie!
Bake your pizza on a pizza stone on the lowest rack of your oven at the highest temperature your oven will reach. My oven goes to 550F, and it took 8 minutes to bake.
Click below to get the recipe, including tips, substitutions, and more.
See the next slide for a fantastic homemade pizza sauce as well as more pizza from my site.
Thanks for your interest!
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