Thin-crust Pizza Dough
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Description
This thin-crust pizza dough recipe is ready to bake in just 15 minutes with deliciously crisp results.
Prep Time:
10 mins
Additional Time:
5 mins
Total Time:
15 mins
Servings:
4
Yield:
1 12-inch crust
To save time, you can make this thin crust pizza dough about five days in advance.
Store it in an airtight storage container or a bowl tightly covered with storage wrap.
Allow the refrigerated dough to sit for about 30 minutes at room temperature before using.
Ingredients
- 1 teaspoon active dry yeast
- ¼ teaspoon white sugar
- ¾ cup lukewarm water
- 2 cups all-purpose flour, divided
- ½ teaspoon salt
Steps
- Dissolve yeast and sugar in warm water that's 110 degrees F (44 degrees C) in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 to 8 minutes.
- Combine 1 3/4 cups flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
- Transfer dough to a floured surface and knead until smooth, about 2 minutes. Add remaining 1/4 cup flour if dough is too sticky.
- Roll dough into a 12-inch circle. Transfer to a greased pizza pan.
- Top crust as desired and bake at 500 degrees F (260 degrees C) until golden, 8 to 10 minutes.
The purpose of the ingredients
- Yeast: This thin crust pizza dough starts with one teaspoon of active dry yeast.
- Sugar and water: Activate the yeast in white sugar and lukewarm water.
- Flour: This crispy thin crust calls for all-purpose flour instead of bread flour.
- Salt: Salt tightens the gluten structure, which strengthens the dough and makes it more elastic.