Thin Crust Pizza Dough
A quick, crispy thin-crust pizza dough rolled out thin before baking.
Ingredients
| 2½ cups | 600 ml | All-purpose flour |
| ¾ cup | 180 ml | Warm water |
| 2 tbsp | 30 ml | Olive oil |
| 1 tsp | 5 ml | Sugar |
| 1 tsp | 5 ml | Salt |
| 2¼ tsp | 11 ml | Dry yeast |
Instructions
IMPORTANT NOTE (applies to all of these recipes): EACH OF THESE RECIPES MUST USE COLD WATER AND MUST REST OVERNIGHT IN THE FRIDGE. The dough must rest in the fridge for at least 24 hours. When you use warm water, you activate the yeast too soon and also the taste is a lot different. Sorry for my bad English. Try it with cold (even ice) water, and put it in the fridge for 24 hours. Before baking, take it out for an hour. Same as the sourdough bread.
Best for: Crispy base
Method
- Activate yeast with warm water + sugar.
- Add flour, salt, oil.
- Knead 6-8 min until firm.
- Rise 45-60 min.
- Roll thin before baking.
Pro Tips Ideal dough temperature: 24-26°C (75-78°F) Longer fermentation = better flavor Always preheat oven 15-20 min