Thin Crust Dough is probably the most widely known type of pizza dough and is usually used for traditional pizzas throughout Europe and in the United States. Thin crust pizza bases are perfect for pizza lovers who prefer to taste more of the sauce, cheese and other toppings and don’t want to be filled up too quickly. It’s usual to make thin pizzas larger than thick based pizzas.
1 envelope of dry yeast
1/4 teaspoon of sugar
3/4 cup of lukewarm water
1 3/4 cups of unbleached plain flour
1/2 teaspoon of salt
Step by Step Procedure
Combine 1 envelope of dry yeast, 1/4 teaspoon of sugar and 3/4 cups of lukewarm water. Mix a little and let sit for 6-8 minutes.
Combine 1 3/4 cups of unbleached plain flour with 1/2 teaspoon of salt in a bowl or food processor.
Pour the water combination into the bowl (or food processor) and mix until ready to knead (around 30 second in a food processor). If using a bowl, mix with a spoon until you have a neat ball.
Prepare a lightly spinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your finger tips with flour if the mixture is a little sticky.
Roll out by hand for a 12” base.
Place in 12” lighly oiled oven pan. Press out dough to form a slight lip.
Prepare and apply your sauce and topping or choice.
Cook in a good quality pizza oven – if you want to check some reliable options click here.
Remove from oven, slice and share with your favourite friends and/or family members 🙂
As stated above, fan assisted ovens tend to cook pizza’s quicker than traditional ovens.
You can usually reheat your pizza in around 5 minutes. But beware that it’s not advisable to reheat pizzas with a meat topping.