Best Amazing Thin Crust Pizza Recipes
AMAZING THIN CRUST PIZZA
I finally mastered pizza making at home! It was a day to celebrate, since this pizza is actually better than you often go out for. When I make this my husband says it's always the best part of his day. It's a combination of recipes and techniques that I put together from Cook's Illustrated, a very good cook I know, and some "serious" pizza guys. This recipe makes a 13x18 inch half-sheet size medium crust pizza, OR two traditional round thin crust pizzas, and the crust is crispy/tender. (I find I can get a thinner crust from a round pizza, since there's a little more room to spread the dough out.) The sauce is very flavorful and I've tried to include all my tips for success! You MUST have a pizza stone for this, and pulling the pizza on the parchment onto an upside-down half sheet pan makes it easy to transfer the pizza to the stone. The sauce recipe will make enough for 3 medium pizzas, OR 6 thin crust pizzas, so reserve the extra for another pie. Layers for the topping need to be thin enough to allow the crust to crisp. (I know it goes against all instinct, but it's very important to please practice restraint!) I've revised the recipe to include a little less of the toppings for better success. Preparation time includes rising time for the dough and may seem like a little work, but once you've tried this you may never go out for pizza again!
Provided by Claire de Luna
Categories For Large Groups
Time 2h10m
Yield 2 medium pizzas, 16 serving(s)
Number Of Ingredients 22
Steps:
- DOUGH: In the work bowl of a food processor fitted with the plastic dough blade, pulse the flour, yeast, and salt to combine; about five 1-second pulses. With the machine running, slowly add the oil, then the water through the feed tube; continue to process until the dough forms a ball, about 15 seconds. Generously dust the work surface with flour. Using floured hands, transfer the dough to the work surface and knead lightly, shaping the dough into a ball. Lightly oil a 1-quart measuring cup with cooking spray, place the dough in the measuring cup and cover tightly with plastic wrap. Set aside in a draft free place until doubled in volume, 1 to 1 - 1/2 hours.
- PIZZA SAUCE: Mix this up while the dough is rising, giving the flavors some time to meld.
- Preheat the oven to 550 degrees F. This may take as long as 30 minutes, so allow enough time for the oven to get hot. Remove all racks except the one holding your baking stone, for easier positioning of pizza onto the stone.
- BUILDING: When the dough has doubled, grease hands with olive oil and remove it from the measuring cup, placing into the middle of a lightly floured board. (A silpat placed on the work surface makes cleaning up easier.) Being careful not to deflate all the air in the dough, roll dough into a ball and set aside. Cover with plastic wrap and let rest for 10 minutes. Meanwhile, cut parchment paper and set aside. Do NOT cut parchment larger than your pizza stone, to mimimize risk of the paper catching fire.
- Oiling hands again, gently stretch the dough, shaping it into a large rectangle on the parchment paper. With palms, stretch and flatten the dough until it takes the shape you want it to have, keeping a slightly thicker edge for the crust. Dock the surface of the dough with your fingers to "texture" the surface and hold the toppings. Oil the dough before building the pizza.
- Place finely cut (or dried) basil across the top of the dough. Add Mozzarella and Provolone cheese slices on top of the basil. Spread a thin, even layer of the pizza sauce, adding pork sausage, shredded Mozzarella and mild cheddar over the top of the dough. (You can really use any toppings you'd like.).
- BAKING: Position the baking stone on the bottom rack of your electric oven, or on the floor of your gas oven. Lift the parchment paper and slide onto the bottom of a sheet pan, then quickly slide pizza onto the baking stone. Shut the oven door, and reset your oven for 500 degrees. Bake for 10-12 minutes, until the edges of the crust are browned. Check the bottom of the pizza for doneness before removing from the oven. Using tongs, transfer pie onto oven rack and set aside to cool a few minutes. Cut with a pizza cutter and enjoy!
Nutrition Facts : Calories 213.9, Fat 11.9, SaturatedFat 5.6, Cholesterol 25.3, Sodium 555.1, Carbohydrate 16.9, Fiber 1.4, Sugar 2.6, Protein 10.2
AMAZING THIN CRUST PIZZA RECIPE - FOOD.COM
I finally mastered pizza making at home! It was a day to celebrate, since this pizza is actually better than you often go out for. When I make this my husband says it's always the best part of his day. It's a combination of recipes and techniques that I put together from Cook's Illustrated, a very good cook I know, and some serious pizza guys. This recipe makes a 13x18 inch half-sheet size medium crust pizza, OR two traditional round thin crust pizzas, and the crust is crispy/tender. (I find I can get a thinner
Provided by @MakeItYours
Number Of Ingredients 22
Steps:
- DOUGH: In the work bowl of a food processor fitted with the plastic dough blade, pulse the flour, yeast, and salt to combine; about five 1-second pulses. With the machine running, slowly add the oil, then the water through the feed tube; continue to process until the dough forms a ball, about 15 seconds. Generously dust the work surface with flour. Using floured hands, transfer the dough to the work surface and knead lightly, shaping the dough into a ball. Lightly oil a 1-quart measuring cup with cooking spray, place the dough in the measuring cup and cover tightly with plastic wrap. Set aside in a draft free place until doubled in volume, 1 to 1 - 1/2 hours.
- PIZZA SAUCE: Mix this up while the dough is rising, giving the flavors some time to meld.
- Preheat the oven to 550 degrees F. This may take as long as 30 minutes, so allow enough time for the oven to get hot. Remove all racks except the one holding your baking stone, for easier positioning of pizza onto the stone.
- BUILDING: When the dough has doubled, grease hands with olive oil and remove it from the measuring cup, placing into the middle of a lightly floured board. (A silpat placed on the work surface makes cleaning up easier.) Being careful not to deflate all the air in the dough, roll dough into a ball and set aside. Cover with plastic wrap and let rest for 10 minutes. Meanwhile, cut parchment paper and set aside. Do NOT cut parchment larger than your pizza stone, to mimimize risk of the paper catching fire.
- Oiling hands again, gently stretch the dough, shaping it into a large rectangle on the parchment paper. With palms, stretch and flatten the dough until it takes the shape you want it to have, keeping a slightly thicker edge for the crust. Dock the surface of the dough with your fingers to "texture" the surface and hold the toppings. Oil the dough before building the pizza.
- Place finely cut (or dried) basil across the top of the dough. Add Mozzarella and Provolone cheese slices on top of the basil. Spread a thin, even layer of the pizza sauce, adding pork sausage, shredded Mozzarella and mild cheddar over the top of the dough. (You can really use any toppings you'd like.).
- BAKING: Position the baking stone on the bottom rack of your electric oven, or on the floor of your gas oven. Lift the parchment paper and slide onto the bottom of a sheet pan, then quickly slide pizza onto the baking stone. Shut the oven door, and reset your oven for 500 degrees. Bake for 10-12 minutes, until the edges of the crust are browned. Check the bottom of the pizza for doneness before removing from the oven. Using tongs, transfer pie onto oven rack and set aside to cool a few minutes. Cut with a pizza cutter and enjoy!
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What is thin crust pizza?
Thin crust pizza is a type of pizza that has a thin and crispy crust. This popular pizza style originated in Italy and has now become a favorite all around the world. The crust is stretched out thin and baked at a high temperature, resulting in a crispy and crunchy texture.What makes amazing thin crust pizza?
There are a few key elements that make amazing thin crust pizza. The first is the quality of the dough. A good thin crust pizza dough should be stretchy and pliable, and be made with high-quality flour. The dough should be rolled out thin, but not so thin that it tears or falls apart. The second key element is the sauce. A good thin crust pizza sauce should be made with high-quality tomatoes and have a balanced flavor. It should not be too watery or too thick. Cheese is also an important part of any pizza, and for thin crust pizza, it's important to use a cheese that will melt easily and not become too greasy. Fresh mozzarella is a great choice for thin crust pizza. It has a mild flavor that won't overpower the other ingredients, and it melts beautifully. Finally, the toppings are what make the pizza unique. When choosing toppings for thin crust pizza, it's important to keep in mind that the crust is thin and won't support heavy toppings. Stick with light and flavorful ingredients like fresh herbs, thinly sliced vegetables, and high-quality meats.Some amazing thin crust pizza recipes
Margherita Pizza
One of the most classic thin crust pizza recipes is the Margherita pizza. This pizza is topped with tomato sauce, fresh mozzarella, and basil. To make it, start by making your pizza dough and preheating your oven to 450°F. Roll out the dough thinly and spread a layer of tomato sauce on top. Add thin slices of fresh mozzarella, and bake for 10-12 minutes, or until the crust is golden brown. Once the pizza is out of the oven, add a handful of fresh basil leaves to the top. Slice and enjoy!Garlic, Mushroom, and Onion Pizza
For a more savory pizza topping, try this garlic, mushroom, and onion pizza. Start by sauteing thinly sliced mushrooms and onions in a pan with garlic and olive oil. Spread a thin layer of tomato sauce on your pizza crust, and add the sauteed mushrooms and onions. Top with fresh mozzarella, and bake for 10-12 minutes. Once the pizza is out of the oven, add a sprinkle of fresh rosemary and thyme. The result is a deliciously savory pizza that's perfect for cold winter nights.Fig and Arugula Pizza
For a more unique pizza flavor, try this fig and arugula pizza. Start by preheating your oven to 450°F and rolling out your pizza dough. Spread a thin layer of fig jam on top of your dough, and top with fresh mozzarella cheese. Bake for 10-12 minutes, or until the crust is golden brown. Once the pizza is out of the oven, top with a handful of fresh arugula and a drizzle of balsamic glaze. This pizza is sweet, tangy, and perfect for a date night in.Conclusion
Amazing thin crust pizza recipes are all about quality ingredients and thoughtful toppings. Whether you prefer classic Margherita pizza or something more unique like fig and arugula, the key to making great thin crust pizza is taking the time to perfect your dough, sauce, cheese, and toppings. With a little practice and experimentation, you can create your own amazing thin crust pizza recipes.Tips for Making Amazing Thin Crust Pizza Recipes
Nothing brings people together quite like the smell of freshly baked pizza hot out of the oven. But making a great pizza at home can be a challenge, especially if you're looking to achieve that perfect thin, crispy crust. Here are some tips for creating amazing thin crust pizza recipes that your friends and family will love:
1. Use High-Quality Flour
The key to any delicious pizza crust is using the right type of flour. For a thin crust, look for a high-protein flour like bread or all-purpose flour. You can also try using Italian "00" flour, which is finely milled and results in an especially thin and crispy crust. Whatever flour you choose, make sure it's fresh and free of lumps or other impurities.
2. Let the Dough Rest
Once you've mixed your flour, yeast, salt, and water together to make your dough, it's important to let it rest for at least 30 minutes before rolling it out. This allows the yeast to activate and the gluten to develop, making the dough easier to work with and giving the crust a better texture.
3. Roll it Out Thinly
As the name suggests, thin crust pizza should be… well, thin. Using a rolling pin, gently stretch the dough out into a circle or rectangle until it's about 1/8 inch thick. Be careful not to overwork the dough or tear it while rolling it out – you want the crust to be crispy, but still tender.
4. Use a Preheated Pizza Stone or Sheet Pan
If you want a truly crispy crust, you'll need to use some heat. A pizza stone or sheet pan that's been preheated in the oven can help create the perfect environment for your crust to cook evenly and quickly. Just be sure to preheat the stone for at least 30 minutes before using it, and dust it with cornmeal or semolina to prevent sticking.
5. Choose the Right Toppings
When it comes to toppings, less is often more when you're working with a thin crust. Stick to simple, fresh ingredients like sliced tomatoes, mozzarella cheese, and basil for a classic Margherita pizza, or experiment with flavorful combinations like prosciutto, arugula, and a drizzle of balsamic glaze. Just make sure your toppings are evenly distributed – too much weight on one side can cause the crust to sag and become soggy.
6. Don't Overload the Pizza
Another common mistake when making thin crust pizza is using too much sauce or cheese. Remember, the crust is the star of the show – the toppings should complement it, not overpower it. Use a light hand when spreading your sauce or scattering your cheese, and be sure to leave a little space around the edges for that crispy, golden crust.
7. Bake at a High Temperature
To achieve a restaurant-quality crust, you'll need to bake your pizza at a high temperature – at least 500 F. This will ensure that the crust cooks quickly and evenly, producing those coveted crispy bubbles and an even char. Just be sure to keep an eye on the pizza and remove it from the oven as soon as the crust is golden brown.
8. Let it Cool Slightly Before Slicing
Finally, give your pizza a few minutes to rest before slicing it up. This will allow the cheese to set and the toppings to settle, making the pizza easier to cut and preventing your toppings from sliding off. Plus, it will give you a chance to admire your handiwork and bask in the glory of your amazing thin crust pizza recipe.
With these tips and a little practice, you'll be well on your way to making delicious thin crust pizza at home. Whether you stick to classic toppings or get creative with your combinations, the key is always in the crust – so don't be afraid to experiment and have fun!