I wanted to make pizza for lunch today, so I looked up a few recipes for easy homemade dough. However, all the recipes I found seemed to disagree with one another.
“You need to use a pre-heated pizza stone!” // “A baking sheet is fine, and no need to preheat.”
“Pizza is only good when you chill the dough in the refrigerator overnight.” // “Bake immediately after proofing.”
I thought that was bullshit. I decided none of the recipes looked right and made up my own, following a sort of middle path between all the ones I found.
Mine turned out amazing, which goes to show that you should never trust recipes you find online. Hey, wait a second…
My boyfriend described this pizza as “BONKERS,” which I’m pretty sure equates to two Michelin stars. It’s extremely crisp, thin, and flavorful, and you can customize it as much as you want with any toppings you can think of. It’s perfect for people who love thin crust, but if you’re a fan of super soft, doughy pizza crust, then this recipe might not be for you.
You don’t need any specialized equipment for this recipe, which makes it a good choice if you haven’t made pizza before or don’t want to invest in a pizza stone. I hope you try it, and I hope you enjoy it as much as I did!
Crispy Thin-Crust Pizza Dough
- 1 ¾ cups lukewarm water
- 4 ½ cups pizza flour (double zero flour)
- 2 tsp sea salt
- 2 tbsp extra virgin olive oil plus extra for brushing
- 1 packet (2 ¼ tsp) instant dry yeast
- Whole wheat flour or cornmeal for sprinkling
- Add the water to a large mixing bowl and sprinkle the yeast over it. Let sit for a few minutes until dissolved.
- Add the rest of the ingredients and use a wooden spoon to combine it until no streaks of flour remain and a shaggy dough forms.
- Dust a work surface with flour and knead the dough for about 4 minutes until very smooth. Weigh the dough, divide this total by 4, and divide the dough into 4 equal balls.
- Wrap the dough pieces individually in damp kitchen towels or plastic wrap, place somewhere warm, and let rise for 1.5-2 hours until doubled in size. The longer the dough rises, the easier it will be to stretch and shape.
- Preheat the oven to 475º F. Coat two baking sheets with a light layer of olive oil, then sprinkle whole wheat flour or cornmeal on top. This helps achieve the delicious crispy pizza crust you’re looking for.
- On a lightly floured surface, use a rolling pin to roll out each piece of dough into a rough oval. Use your hands to stretch and shape each one to the size of your baking sheet, aiming for a very thin crust through which light can shine.
- Place one pizza crust on each baking sheet, then fold the outer centimeter up and over toward the middle of the pizza to create a border. Brush the top with olive oil to prevent a soggy bottom during baking.
- Add your favorite toppings and bake for about 20-25, turning once halfway through, until the edges are lightly golden and feel hollow when tapped. Remove the cooked pizzas, sprinkle the baking sheets again with olive oil and flour/cornmeal, and bake the other two pizzas.
- Cut and serve hot.