“Thin Crust Pizza Dough Recipe”
This thin crust pizza dough recipe is easy and fun to make. Not to mention delicious and flavorful! The use of organic ingredients will make a difference in the results. The highest quality and freshest ingredients you can find will make a big difference in the results.
One of our favorite social events for this thin crust pizza dough recipe is to invite friends over for a pizza party. We put out many dishes of ingredients such as meats, veggies, an assortment of grated chesses, and a number of sauces. Many times we will have over twenty ingredients to choose from. As the wine if flowing we call up one or two people to decorate the next pizza.
A pizza stone works best for cooking any pizza. If you do purchase a pizza stone make sure you also purchase a large wooden pizza paddle. If you don’t have a pizza stone any shallow oven safe pan will work well for this thin crust pizza dough recipe.
Thin Crust Pizza Dough Recipe Ingredients:
- 2 Tablespoons or 1 package Active Dry Yeast (check expiration date on yeast package!!!!)
- 1 cup very warm tap water (110 degrees F.)
- 2-1/2 to 3 cups Organic All Purpose Flour (start with 2-1/2 cups and add more if to sticky)
- 1-1/2 teaspoons Salt
- 1 teaspoon Organic Granulated Sugar
- 2 Tablespoons Organic Extra-Virgin Olive Oil
- 2 Tablespoons Organic dried Oregano
- 1 Tablespoon Organic Garlic Powder
- Optional dried spices: 1 teaspoon Basil, 1 teaspoon Marjoram, 1 teaspoon Thyme, 1 teaspoon Nutmeg (you can add them all if you like as I have done many times)
- Fine Corn Meal for pizza stone
- Pizza Ingredients – anything you like works for pizza. About an hour before you plan to roll out your pizza dough make bowls of sauces, cheeses, meats, veggies, or whatever you like. Make sure all ingredients are at room temperature when you start assembling your pizzas.
In a glass measuring cup combine yeast, water, olive oil, sugar and whisk with fork a few seconds. Set aside to bloom for 5-10 minutes until a 1-2″ layer of foam, this is the bloom, forms on top. A note about proofing the yeast. If there is no bloom after ten minutes your yeast is bad.
Transfer the yeast mixture to the bowl of a food processor along with flour, salt, oregano, garlic powder, and optional spices. Process until the dough forms a ball. The dough should be soft but not sticky. If you are new at making bread dough I have a rule “better slightly sticky than too dry”, so if you are unsure than remember that sticky dough is a good thing and dry dough won’t rise. If it is too sticky, add a bit more flour and pulse a few more times until the flour is incorporated.
Transfer dough to a lightly floured work surface and knead dough for 2 minutes. You only want to add more flour if the dough is sticking to your fingers or your kneading surface. If the dough is too dry it won’t rise as there is not enough moisture for the yeast to do its magic.
Transfer dough to a lightly oiled bowl, turn to coat dough with oil. Cover with a damp towel (dish town soaked in water and wrung out works well) and let rise in a warm place until doubled in size, usually at least 1 hour.
If you have a pizza stone this is the time to place it on the bottom rack of the oven. Preheat oven to 500 °F.
Divide dough into 3 portions and form into balls. Place all three on a lightly oiled cookie sheet and cover with a damp towel and let sit for about fifteen minutes.
When ready to make a pizza take one dough ball and transfer to a lightly floured surface. Stretch out by hand to the desired shape or to the size of your pizza paddle. You can also use a rolling pin, but remember the crust will be a little tougher. Either way will be very tasty!
Dust pizza paddle with fine corn mean and transfer the pizza to your paddle. I prefer to fold the pizza dough in half, lay it on the paddle, and unfold. Top with sauce and any ingredients you prefer but make sure during this process you don’t push down on the dough causing the dough to stick to the paddle. Before transferring the pizza to the hot pizza stone wiggle the paddle to ensure your pizza is not sticking.
Transfer pizza to the preheated pizza stone and bake until crispy and golden brown, usually 8-10 minutes (depending on the toppings). NOTE: Don’t start making another pizza on your paddle, unless you have two of them, as you will need the paddle to remove the cooked pizza.
Remove pizza from the oven with your pizza paddle, cut, and serve. Repeat process on pizza paddle ensuring you re-dust the paddle with corn meal.
If you plan to have a larger group over you can make several batches in advance of this thin crust pizza dough recipe. If you make more than one batch make sure you do so in individual bowls due to the rising of the dough.
Serve this favorite thin crust pizza dough recipe to your friends accompanied with a Syrah/Shiraz, Valpolicella, or an Old Vine Zinfandel. Serve them outside and let them enjoy your birds singing and playing in your birdbaths. Having a Bluebird nesting box near by will ensure your guest lots of entertainment.