For a looooong time, you guys have been asking how I can make my other pizza crust, which is fairly thick and fluffy, into thin crust. And well, the answer is… you can’t. Not really. I don’t think you can. I’ve tried and while a few times it’s come close, it’s just destined to be a fat, fluffy crust and isn’t thin. Not thin like this. It can’t go on a diet.
I don’t discriminate when it comes to my pizza crusts, but I’m often very particular in what sort of crust I want and when I want it. I mean, sometimes I’m in a fat and fluffy mood. Sometimes I want to order Pizza Hut’s stuffed crust pizza because I feel like regretting all my life choices for three days after.
Other times, I crave the thin and crispy-ish crust. Not cracker thin, not like a flatbread thin, but just… thinner crust, crunchy, crispy, and dare I say it – light?
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Clearly, this is that crust. The thin one, the light one, the one that I’m almost ready to dress up in spinach and call a health food.
I’ve tried it both ways. I think the no-rise tastes just as wonderful as the slightly risen version. I don’t detect any extra depth of flavor in the risen version, but you’re also talking to the person who was dipping two mini chocolate carrots leftover from easter into the peanut butter jar last night. I don’t exactly have what one would call a… sophisticated palette.
You can totally grill this thin crust. Throw it right there on the grill. That’s one thing I was super hesitant about, becuase we often grill my thicker crust in the summer. Which always turns out great. But the thin crust? Eeeek. Wasn’t so sure.
Delectable Homemade Thin Crust Pizza Recipe
So. I made four pizzas for the grill on Saturday night (margherita, pepperoni + red pepper, pepperoni + provolone and BBQ chicken if you’re dying to know) for my family to split and the crusts all came out fantastic. The directions below are written for a pizza stone, but know that you can use a grill too. You just need a heavily floured pizza peel, a hot hot grill and all of your toppings measured out and prepped before beginning. It’s heavenly.
The toppings here aren’t the meat of this post (oh hardy har har), but after revisiting the photos while writing, I realize that I would love to do a complete face dive into the center of this pizza and never return.
I guess it’s worth noting: I used some crushed tomatoes that I slightly drained and whipped up in the food processor as my sauce. I topped that with a little crushed garlic (meaning, I pushed three cloves through my garlic press) and then I sliced a ball of fresh mozzarella. Once it was finished, I covered it with a handful of (or, um, I won’t lie – some very strategically-for-photos placed) fresh basil leaves. And then a sprinkle of some finely grated parmagiano-reggiano.
Super Fast Thin Crust Pizza Recipe
Be sure to follow @ on instagram and tag #. You can also post a photo of your recipe to our facebook page.If you’re a fan of a thinner crust then you will absolutely love this easy to prepare Italian homemade pizza crust recipe.
We obviously eat a lot of Italian food in our house and are always looking to try out new Italian recipes. If you’re in the same boat then definitely check out my Chicken Cacciatore or Spiedini.
Thin crust pizza is innately Italian, and most people who think of thin-crust pizza think of New York style or Neopolitano. This is the pizza that is thin in the center with a thick fluffy crust around the outside. When I think of thin crust, I think of mid-west style pizza which is thin all the way around and may or may not have a little bit of a crust around the outside.
Homemade Thin Crust Pizza Recipe
Thin crust pizza is great if you’re looking to consume a lot at one time since there is a lot less dough. This pizza dough recipe is actually very similar to a New York style or Neopolitano except the proof time is much shorter. In a thin crust, you don’t need a full proof which can last several hours, so the shorter time won’t allow the crust to rise that much, making it thin but still fluffy.
Whisk together some warm water, sugar, and yeast together in the bowl of a stand mixer until combined and let stand for 5-7 minutes until a raft forms.
Next, add in the flour, semolina, and salt and knead at low to medium speed using the hook attachment for 10 minutes.
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Transfer the dough to a container with a lid and proof in the oven only with the light on for 45 minutes or until doubled in size. Make sure your oven is not on.
Next, when you’re ready to use it, flatten out the dough on a clean surface dusted with flour until it’s about 12” to 15” in diameter.
Feel free to add toppings such as pizza sauce, cheese, meats, etc., and then bake in a preheated pizza stone at 500° for 7-10 minutes or until browned and the cheese is melted and browned.
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The key to getting a pizza crust crispy is by cooking it on a preheated pizza stone and for the oven to be at high temperatures. It’s important to watch the pizza while cooking because it can burn if not closely monitored. The other option is to brush the outside edge and bottom of crust with a little bit of olive oil.
The secret to making pizza crust thinner is by rolling out as thin as you can without tearing the dough. This can be achieved by using a rolling pin and about ½ to ¾ of 1 dough ball for this recipe. If this is the route you’d like to go then it will also cook more quickly in the oven so start by cooking it for 5-7 minutes.
Make-Ahead: Pizza is usually meant to be eaten right when it comes out of the oven. If you want to make it ahead of time, you can make the dough up to 1 day before and keep it in the refrigerator.
Kenji López Alt's Recipe For Chicago Thin Crust Pizza
How to Reheat: Place your cooked pizza on a preheated pizza stone at 350° and bake for 2-4 minutes or until hot. You can also heat in the microwave until hot.
How to Store: Place the dough balls covered and in the refrigerator for up to 2 days. You can freeze them covered for up to 1 month. Thaw the dough ball in the refrigerator for 1 day before using. If you have already cooked your pizza, it will last up to 3 days covered in the refrigerator. Cooked pizzas do not freeze that well.
Be sure to follow me onFacebook, YouTube, Instagram, andPinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Homemade Thin Crust Pizza {the Best Ever!}
Calories: 185 kcal Carbohydrates: 37 g Protein: 7 g Fat: 1 g Saturated Fat: 1 g Sodium: 53 mg Potassium: 80 mg Fiber: 2 g Sugar: 1 g Vitamin A: 1 IU Vitamin C: 1 mg Calcium: 10 mg Iron: 1 mg
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