Best Thin Crust Pizza Dough Recipe Ever

Perfect Thin Crust Pizza Dough Bake. Eat. Repeat.

WEBDec 28, 2015 · Instructions. In the bowl of a stand mixer, or in a large bowl, stir together the flour, salt and yeast. Add the olive oil and cold water …

Rating: 4.4/5(104)
1. In the bowl of a stand mixer, or in a large bowl, stir together the flour, salt and yeast. Add the olive oil and cold water and knead with the dough hook for 5-7 minutes, or 8-10 if kneading by hand.
2. The dough should be smooth and elastic, and clear the sides of the bowl (it will be fairly sticky, but as long as it clears the sides of the bowl that’s okay - if if doesn’t clear the sides, sprinkle in a little more flour).
3. Line a baking sheet with parchment paper and lightly spray it with cooking spray. Transfer the dough to a lightly floured countertop and cut it into 4 equal pieces (or 6 if you want smaller pizzas).
4. Gently shape each piece into a ball with floured hands and place it on the prepared cookie sheet. Mist the dough balls with spray oil and lightly cover them with plastic wrap.

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The best pizza dough, chewy thin crust with a puffy rim

WEBJun 26, 2021 · Cover the bowl with plastic wrap and set aside. After about a 30 minutes of rising, gently stretch and fold the dough over itself a few …

1. Add the flour, salt, and yeast to a large mixing bowl and stir. Add the water and stir until you don't see any dry flour. Then stir with a metal or wooden spoon for about 50 strokes (your arm should be getting tired and the dough should be shaggy but starting to pull away from the sides of the bowl as you stir). Cover the bowl with plastic wrap and let rise for about an hour.
2. After about a 30 minutes of rising, gently stretch and fold the dough over itself a few times. The dough should start to feel stretchier and sturdier. Cover again and let rise for another 30 minutes. Stretch and fold the dough over itself two or three more times. The dough should no longer look shaggy, but have a smooth appearance when pulled into a taut ball. Divide the dough in half and stretch each half into a ball. Coat lightly in olive oil and place each dough ball into a quart-sized zip top bag and refrigerate overnight or for up to 4 days. (If there is any dough you don't plan to use in 4 days, put it in the freezer now. When ready to use, let thaw in the refrigerator overnight and continue as directed.)
3. On the day you plan to make the pizza, pull the dough out of the refrigerator about an hour before you want to eat. If you have a baking steel or baking stone, make sure it's in the oven on the top rack. Preheat the oven as high as your oven will go (500°F or 550°F) about a half hour before you want to eat.
4. After the dough has been at room temperature for about an hour, gently stretch the dough into a circle about 14-inches in diameter and place on a sheet of parchment paper set on the back of a baking sheet (if you feel comfortable using a peel you can, of course skip the parchment paper and build your pizza on a floured peel). Top the pizza lightly with whatever toppings you want. Slide the parchment paper and pizza onto your baking steel or stone (or if you don't have either of those, slide the whole inverted baking sheet into the oven on the top rack).

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