THIN PIZZA CRUST

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I haven't got a clue where I got this pizza crust recipe from, but I use it all the time. It's great because it's fast, easy, and definitely healthier than ordering pizza or making a frozen pizza. I have used this recipe with whole wheat flour as well. It changes the texture, but still has a nice flavor.

Provided by Mitsein

Categories     Vegan

Time 22m

Yield 1 12-14" pizza, 2-4 serving(s)

Number Of Ingredients 5

2 1/2 teaspoons active dry yeast
1/4 teaspoon sugar
3/4 cup warm water
1 3/4 cups flour
1/2 teaspoon salt

Steps:

  • Preheat the oven to 500 degrees.
  • In a small bowl, dissolve the sugar into the warm water.
  • Sprinkle the yeast on top of the water and let it rehydrate for about 5-8 minutes.
  • Meanwhile, in a medium sized mixing bowl, mix the flour and salt.
  • Stir the yeast in the water until dissolved, then pour the yeast mixture into the flour mixture and blend.
  • Pour out the dough onto the counter top and knead for about two or three minutes.
  • Roll the crust out so it's about 12-14" in diameter (I roll mine out to about 1/4" thick) then poke it full of holes with a fork.
  • Pre-bake the crust in the preheated oven on a pizza stone for four minutes. This gets the crust crispy all the way through (if you don't have a pizza stone, you can just use a pizza pan, though your crust won't be as crispy).
  • With your pizza paddle, pull the crust out of the oven (or the whole pan if you're using a pan) and load it up with your sauce, veggies, cheese, whatever.
  • Stick the pizza back in the oven for 8 more minutes.
  • Let it cool for about 2 minutes, then enjoy.

Nutrition Facts : Calories 414.9, Fat 1.3, SaturatedFat 0.2, Sodium 587.8, Carbohydrate 85.9, Fiber 4, Sugar 0.8, Protein 13.2

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