Thin Crust Pizza Dough

Thin Crust Pizza Dough

Made  times
fohryan 0

"Recently, I filmed a new video detailing my latest favorite thin crust pizza dough recipe as well as a few good techniques on how to deal with wet dough. Read the recipe here and check out there video on my pizza blog:"
Added to shopping list. Go to shopping list.


6 servings yields 2 Pizzas
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. Mix with a dough hook on low until dough comes together. Rest for 30 minutes. Mix on second slowest setting for 12 minutes. Rest for 30 minutes. Pull the dough out and form 2 10oz balls and place into air tight containers (this could be tupperware, plastic bags, etc). Put the containers in the fridge and let them hang out for two to three days. After at least 72 hours, pull the dough out two hours before you plan to bake the pies. One hour before you want to eat, put your stone in the oven, crank it up as hot it will go, and let it pre-heat for the last hour. Lastly, pull your dough out onto a lightly dusted counter, flatten your ball out with your knuckles – try pushing the bubbles that have formed out to the outer rim of the dough. I’ve been playing with a rolling pin recently and liking it a lot, so you could grab a floured rolling pin and do some rolling out til you get a nice flat disc going. Lastly, pick it up and slap it back and forth to dust off the excess flour, toss it a few times to get that final thin stretch, then plop it on a peel, top it, and slide it in the oven. If your oven gets nice and hot, you won’t need to cook it more than five minutes or so depending on oven temperature. Enjoy!
You might also like