Best Crispy Pizza Dough Recipes

HOMEMADE THIN CRUST PIZZA (CRISPY DOUGH AND SWEET BALSAMIC SAUCE

Steps:

• Pre-heat your oven to 500 degrees. If you have a baking stone, put it on a rack in the lower-middle part of the oven.
• In a small bowl or liquid measuring cup, heat the water until it feels barely lukewarm when you test it with your finger (if the water is so hot that you can't leave your finger in it, wait for it to cool down). Add the yeast to the water and use a fork or whisk to stir it into the water. Set this aside for a few minutes and allow the yeast to dissolve.
• Measure out the flour into a large mixing bowl. Add the salt and use your hand or a whisk to combine.
• Make a well in the center of the flour and pour in the water-yeast mixture. Use your fingers or a wooden spoon to combine everything together.
• When it comes together into a cohesive ball, turn it out onto the counter along with any extra flour in the bowl that hasn't yet gotten worked inches.
• Knead the dough until all the flour is incorporated and the dough is smooth and elastic to the touch--about five minutes.The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it's smooth and silky.
• Use a bench scraper to divide the dough in two. Shape each half into a smooth ball. Set aside while preparing sauce.
• Heat olive oil in a sauce pan over medium heat. Add minced garlic and red pepper olive oil (or a little extra olive oil, plus red pepper flakes).
• Saute 2 minutes, or until garlic is golden. Add half of the white sugar, and allow to melt (it might start to look clumpy, don't worry and keep going).
• Add drained tomatoes and the rest of the white sugar. Cook for 2 minutes.
• Add the rest of the ingredients (prepared sauce, brown sugar, balsamic vinegar, basil, oregano, bay leaf, salt, and pepper). Lower heat to medium-low and simmer for 20 minutes. You can break up the tomatoes with a wooden spoon, or use an immersion blender if you prefer.
• Work one piece of the dough in your hands and form it into a large disk. Working from the middle of the dough outwards, use the heel of your hand to gently press the dough outward until it's about 1/4 of an inch thick or less. You can also use a rolling pin for this part.
• Repeat with the second piece of dough (or freeze it for later).
• Place pizza dough on baking stone or baking sheet with cooking spray.
• Spoon a few tablespoons of sauce into the center of each pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings except the cheese.
• Bake for about 5 minutes and then rotate the pizza 180-degrees (most ovens have 'hot spots' your pizza will bake unevenly if it's not rotated). Bake for another 3 minutes and then sprinkle the cheese over the top. Bake for another 2-3 minutes until the edges are golden brown and crispy.
• Remove your pizza from oven and let it cool on a wire rack for a few minutes before cutting.

CRISPY CHEWY PIZZA DOUGH

Steps:

• Combine flour, water and salt and let rest for 20 minutes. Add sugar and yeast and knead on high speed for 8 minutes until smooth and glossy. Pour 2 T. of oil into a bowl and coat the sides. Turn the dough into the bowl and add 1 T. of oil to the top. Let rise for 2-2.5 hours. Preheat oven for 1 hour at 450 degrees. Pout 2 T. of oil onto a baking sheet and coat. Pout dough onto baking sheet and spread out. Poke about 30 holes in the dough with a fork and bake for 20-25 minutes. Top with your choice of sauce and toppings.

CRUSTY, CRISPY PIZZA DOUGH FOR A KITCHENAID MIXER

Steps:

• 1. Dissolve yeast in warm water in warmed mixer bowl. Add salt, oil and 2 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute. (Never mix a yeast dough over speed 2.)
• 2. Continue on speed 2, adding remaining flour 1/2 cup at a time and mix for about 2 minutes or until dough clings to hook and cleans sides of bowl. ) If dough climbs hook, this indicates that more flour is needed earlier in the mixing process. Then, knead on speed 2 for 4-5 minutes longer.
• 3. Place dough in greased bowl, turning once to coat. Cover with Saran wrap. Let rise in a warm place, free from drafts for about 1 hour or until doubled in bulk. (I turn my oven on to 200 degrees and set it on potholders on top of the stove.)
• 4. Lightly oil a 16" pizza pan. Sprinkle lightly with yellow cornmeal. Spread dough on pan, top with desired toppings and bake at 400-425 degrees for 15 to 20 minutes. (Original recipe said 450, but I thought that was too hot.)
• 5. *Optional- Use garlic infused olive oil to brush on crust just before serving.

THIN CRISPY PIZZA DOUGH FROM AMERICA'S TEST KITCHEN

Steps:

• In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds.
• With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds.
• Let dough stand 10 minutes.
• Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds.
• Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute.
• Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
• One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees.
• Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.
• Coat 1 ball of dough generously with flour and place on well-floured countertop. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center.
• Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured peel and stretch into 13-inch round.
• Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge.
• Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella. Too much cheese will create a soggy pizza.
• Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through (if you can).
• Remove pizza and place on wire rack for 5 minutes before slicing and serving.
• TOPPING TIPS: We like our Thin-Crust Pizza simply dressed with tomato sauce and handfuls of shredded mozzarella and Parmesan, but additional toppings are always an option--provided they're prepared correctly and added judiciously. (An overloaded pie will bake up soggy.) Here are a few guidelines for how to handle different types of toppings:.
• HEARTY VEGETABLES Aim for a maximum of 6 ounces per pie, spread out in a single layer. Vegetables such as onions, peppers, and mushrooms should be thinly sliced and lightly sautéed (or microwaved for a minute or two along with a little olive oil) before using.
• DELICATE VEGETABLES AND HERBS Leafy greens and herbs like spinach and basil are best placed beneath the cheese to protect them or added raw to the fully cooked pizza.
• MEATS Proteins (no more than 4 ounces per pie) should be precooked and drained to remove excess fat. We like to poach meats like sausage (broken up into 1/2-inch chunks), pepperoni, or ground beef for 4 to 5 minutes in a wide skillet along with 1/4 cup of water, which helps to render the fat while keeping the meat moist.
• NOTE as with all breads, the ratio of wet to dry is critical and more accurately measured by weight).
• Time does not include resting times.

CRISPY PIZZA DOUGH

Steps:

• Place ingredients (except corn meal) in order listed in bread machine, and run the dough setting.
• When the dough cycle finishes, place in a bowl with a little olive oil in it and turn dough to coat with oil.
• Cover and let rise in a warm spot 45 minutes.
• Knead dough a few times and then cut into 4-8 separate pieces; depending on how big you want your crusts.
• Lightly oil and pre-heat iron skillet on medium-high heat. you want the skillet hot.
• Get out a metal stew pot or any pan or object with a circular base at least 10 inches diameter.
• Sprinkle about a tbs of corn meal into skillet.
• Place one of the pieces of dough in the skillet and press down with the pan bottom to flatten the dough. No need to roll first. The crust will not be perfectly round, but so what? It looks home made right? Push the dough to about 1/4 inch thickness and hold for about 30 seconds.
• Take pan out of skillet. Dough will stick to the bottom and come out of the skillet as well.
• Sprinkle more cornmeal into skillet.
• Peel the dough off the pan and put back in the skillet with the un-seared side down. Flatten any parts that squeezed out from the side of the pan on your first press.
• Leave in skillet 30 seconds.
• Remove from skillet.
• You've got thin pizza crust!
• •To make pizza--.
• Put sauce, cheese and toppings on crust.
• Pre-heat iron skillet in 410 degree oven.
• Place pizza in skillet.
• Bake for 12 minutes.
• Remove from oven and let stand in skillet for 5 minutes. Remove to a plate with a spatula.
• Eat pizza. Give a five star review on recipezaar.com.

PIZZA DOUGH FOR CRISPY CRUST

Steps:

• 1. Place flour into a large mixing bowl and make a well in the center. 2. Add yeast, sugar, salt, olive oil and water and stir until combined. 3. Turn out onto a lightly floured surface and knead for 5-10 minutes or until a smooth ball forms. 4. Place dough ball into a lightly oiled bowl, cover with plastic wrap or clean cloth. Set aside in a warm drought free place for 30 minutes or until dough has doubled in size. 5. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead. 6. Divide dough as required.