Thin Crust Pizza Dough
Make pizza night affordable and delicious with this lazy baker thin crust pizza recipe. No kneading, no stretch and folds if you don't want to, and make it all with one hand. Perfect for those of us with a baby on one hip :)
Equipment
- kitchen scale
- cast iron pan or pizza stone
Ingredients
- 600 g all purpose flour unbleached, organic, about 4 1/2 cups
- 500 g water about 2 cups + 2 tbsp
- 1/2 tsp yeast
- 2 1/2 tsp sea salt
Instructions
Make the dough
- Add flour, yeast and salt. Stir to incorporate.
- Add water and mix until all ingredients are fully combined.
- Cover and let rise for at least eight hours. For longer fermentation times, keep the dough in the fridge. The dough will stay good in the fridge for up to a week. During the rise time you can either totally forget about the dough, or stretch each side of the dough and pinch it into the middle every hour or so. Punch down the dough as needed to keep it from bulging out of the bowl.
Make the pizza
- Grease or flour a pizza stone or cast iron pan. Set aside.
- Generously flour a clean work surface. Turn out dough onto the floured surface and gently knead it into a smooth ball.* Cut the dough in half. If not making two pizza's, save one half for another day by either freezing or storing in the fridge.
- Take remaining half and form it into a ball. Press down the middle to form a disc. Cover and allow the dough to rest while you prepare your toppings.
- Pick up the dough by the thick edges, letting gravity stretch the dough out for you. Move your hands along the edge of the dough going all around letting the dough stretch as it hangs down, until it's about 6-8" in diameter.
- Place the dough onto your prepared baking dish. Gently press the dough to stretch it out further on the pan until it reaches your desired size. Be patient as the dough may resist stretching at first.
- Add sauce, cheese and other toppings as desired, leaving a one inch rim for the crust. Let rest while you preheat your oven to 500F.
- Bake for 20 minutes, then broil for an addition two or three minutes, keeping a close eye on your pizza so it doesn't burn.
- Transfer to a cutting board and cut into slices. Serve while hot and enjoy :)
Notes
The other half of the dough can be made into delicious breadsticks, dessert pizza's such as my date sugar smore's pizza, or other yummy creations. If you'd like to save the other half for another date, place it back in the fridge or freeze it in an airtight zip lock bag.
*This dough is a high hydration dough which can be messy. Wet your hands when working with the dough to prevent sticking.
*I highly recommend weighing out the ingredients for the best results.
*If your dough has been stored in the fridge, allow the dough to warm to room temperature before shaping and baking. If you'd like pizza for dinner, pull the dough out no later than lunch time.