Thin and Crispy Pizza
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This recipe for Thin and Crispy Pizza is one of the best thin pizza crusts I’ve tried. Love it. Love it.
The secret is in the flour. I’ve tried King Arthur’s Italian Flour, but have to admit that I like Antimo Caputo 00 Pizzeria Flour better. It really turns out a fabulous dough to work with. And so flavorful. Our entire family agrees.
Ingredients Needed to Make Thin and Crusty Pizza
- 00 Pizzeria Flour
- nonfat dry milk
- granulated sugar
- instant yeast
- kosher salt
- warm water
- extra virgin olive oil, divided
- Pizza sauce – See my homemade Recipe Here.
- MEAT: Your choice of pepperoni, Italian sausage, ground sausage, hamburger, Canadian Bacon
- VEGETABLES: Your choice of sliced bell peppers, sweet onion, black olives, mushrooms
- CHEESE: Your choice of (shredded) mozzarella cheese, provolone cheese, Parmesan cheese and/or sliced fresh mozzarella cheese
Recommended Tools for Making Homemade Pizza
In my years making homemade pizza, I’ve collected a few kitchen items to make the job easier. And which will also turn out a better product. My recommendations are:
- A Baking Stone. Be sure to purchase one that is big enough to hold your largest pizza. A also use my baking stone for baking sourdough and flatbreads.
- Pizza Peel. This is just a handy tool for lifting your pizza in and out of the oven. You may use it with or without parchment paper, but I recommend beginning users to try it with parchment paper. Once you get the hang of it, you can move on to direct placement.
- A Pizza Cutter. You’ll need some way to slice your pizza. A knife. A pizza roller. Or a Pizza Cutter, which is how I like to cut our pizza. I’ve tried them all and prefer this way best.
- And a Pizza Serving Pan. Since you’ll be baking your pizza on a stone, you’ll need a pan to serve the pizza on. I like these simple and inexpensive aluminum pizza pans. You can buy them in several sizes, but I would recommend either 12-inch or 14-inch. Better for it to be too big, than not big enough.
Instructions for Making Thin and Crispy Pizza
Making the Dough:
Preheat oven to 450 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.
In a large mixing bowl, whisk together the 00 Italian Pizzeria Flour, nonfat dry milk, granulated sugar, instant yeast, and kosher salt. Add the warm water and 2 tablespoons extra virgin olive oil. Mix together to make a soft dough.
Knead for 5 minutes, either by hand or by dough hook.
Divide the dough in half and place in a greased bowl. Cover with plastic wrap. Allow to relax for 15-30 minutes.
Preparing the Ingredients:
While the dough is resting, prepare your topping ingredients. Grate and/or slice the mozzarella cheese. If desired, brown sausage or hamburger. Slice vegetables.
I like making one meat and one vegetable pizza with this recipe. Try pepperoni and sausage with mozzarella cheese, or veggie toppings of sliced peppers, onion, mushrooms, black olives, and sliced grape tomatoes. I also use my recipe for PIZZA SAUCE when I make these thin pizzas, which I make at this time also.
Assembling the Pizza:
Lay out two 14″ squares of parchment paper on a work surface. Roll each piece of dough into a 10-12″ circle, about 1/8″ thick. Smooth tops with extra-virgin olive oil and let allow to rest for 10-15 minutes.
Using a pizza peel, place the parchment sheets and crusts directly on the hot stone in the preheated oven. Bake for 4-5 minutes until edges begin to turn brown. Remove from oven before crust begins to bubble.
Flatten any bubbles that may have occurred.
Top with your favorite sauce and prepared toppings.
I always begin with the sauce and then add any browned meat. After that, I top it with the shredded cheese, followed by vegetables and pepperoni or Canadian bacon. If using fresh mozzarella, I’ll place that on the very top. Use whatever toppings you like best, whether it’s simply cheese or pepperoni, barbecued meat, or a Supreme pizza!
Return crusts to hot stone and bake an additional 7-8 minutes until cheese is bubbly and golden.
This recipe will make two 12″ thin-crust pizzas.
See more Pizza Recipes Here.
Wine Recommendation: Castellare Chianti Classico
Thin and Crispy Pizza
- 1 1/2 cups pizza sauce See my homemade Recipe Here.
- pepperoni, Italian sausage, ground sausage, hamburger, Canadian Bacon Your choice
- sliced bell peppers, onions, black olives, mushrooms, Your choice
- 8 oz mozzarella cheese, grated Your choice
- 8 oz fresh mozzarella cheese, sliced Your choice
- In a large mixing bowl, combine ingredients in order listed to make a soft dough. Knead for 5 minutes. Divide the dough in half and cover with a lightly greased plastic wrap. Allow to relax for 15-30 minutes.
- Lay out two 12" squares of parchment paper on work surface. Roll each piece of dough into a 10-12" circle, about 1/8" thick. Smooth tops with olive oil and let rest while oven (and pizza stone, if you have one) preheats to 450 degrees.
- Using a pizza peel, place the parchment sheets and crusts directly on the hot stone. Bake for 4-5 minutes until edges begin to turn brown. Take out before crust begins to bubble. Flatten any bubbles that may have occurred.
- Remove from oven. Top with your favorite sauce and toppings.
- *Toppings: We like making one meat and one vegetable pizza with this recipe. Try pepperoni and sausage with mozzarella cheese; or veggie toppings of sliced peppers, onion, mushrooms, black olives, and sliced grape tomatoes. I also use my recipe for PIZZA SAUCE when I make these thin pizzas.
- Return crusts to hot stone and bake an additional 7-8 minutes until cheese is bubbly and golden. Makes two 12" thin-crust pizzas.