Thin Crust Pizza Dough

by

Drop

POSTED Sun, 1 December 2019

Serves

4

Total Time

80 MINS

Calories

477

Thin-crust pizza dough, pictured with tomato sauce, basil, and mozzarella. Bake at the hottest temperature your oven will reach, and pre-heat your pan or pizza stone for best results.

recipe-image

    INGREDIENTS


  • All purpose flour icon
    All purpose flour

    250 g (about 2 cups)

  • Bread flour icon
    Bread flour

    250 g (about 2 cups)

  • Active dried yeast icon
    Active dried yeast

    5 g (about 1 ¼ teaspoons)

  • Salt icon
    Salt

    10 g (about 1 ⅝ teaspoons)

  • Water icon
    Water

    325 ml (about 325 g)warm

  • Olive oil icon
    Olive oil

    1 tablespoon (about 13.65 g)

  • Cornmeal icon
    Cornmeal

    as needed

    METHOD


  • 1. Add all purpose flour, bread flour and active dried yeast to a clean stand mixer bowl
  • 2. Whisk briefly
  • 3. Add salt, water and olive oil to the stand mixer bowl
  • 4. Knead until elastic - 10 min, medium speed
  • 5. Form into a ball
  • 6. Grease a clean medium bowl
  • 7. Transfer dough to medium bowl
  • 8. Cover with plastic wrap
  • 9. Let rise until doubled - 1 hr
  • 10. Pre-heat oven - 250°C
  • 11. Heat a clean baking sheet until hot
  • 12. Flour a clean work surface lightly
  • 13. Turn out dough onto work surface
  • 14. Roll out until 1/8" (5mm) thick
  • 15. Sprinkle with cornmeal
  • 16. Transfer dough to baking sheet
  • 17. Bake - 8 min, 250°C
  • 18. Slice immediately with pizza cutter

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