Thin Crust Pizza Dough Recipe
Thin Crust Pizza Dough
Recipe from Baking With Steel
When it comes to crust, everyone has an opinion. For some, the heftier the better; even Sicilian crust isn’t thick enough. Others prefer a chewy crust like a New York slice. And for others, it’s only real pizza if it’s served with a cracker-thin, crispy crust. If you’re a member of the “thin is in” camp, this crust is for you.
The secret to its success? First, you’ll use less dough per serving: the dough ball portions weigh in at about 140 grams each, or about 40% less than our 72 hour pizza dough. Second, you’ll stretch it super thin, and roll it with a rolling pin to knock out air bubbles. The thin, flatter dough attains a perfectly crispy texture when baked. Top it lightly and let the edges blister for the best results.
Thin Crust Pizza Dough Recipe
Makes six 10-inch pies
500 grams (3 ¾ cups) bread flour
16 grams (1 tablespoon) fine sea salt
1 gram (1/4 teaspoon) active dry yeast
300 grams (1-1/4 cups) water, room temperature
Directions
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In a large bowl, whisk together the bread flour, salt, and yeast.
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Slowly add the water, and mix with a wooden spoon just to combine. Once the mixture is moistened, remove from the bowl with lightly oiled or wet hands (to discourage sticking) and knead on a lightly floured work surface for 3-4 minutes to remove any clumps. The dough won’t become elastic, but should easily form a loose ball and become a very sticky.
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Place the dough in a lightly oiled bowl and cover with a damp, clean kitchen towel or plastic wrap.
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Place on counter for 24 hours at room temperature. It dough will double in size and you may see bubbles forming on the surface.
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Lightly flour a large cutting board or countertop and turn the dough out onto it. Wet or lightly oil your hands again.
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Divide dough into 6 equal portions (about 140-150 grams each). Form the dough into balls.
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Place each dough portion in a lightly oiled airtight round container; label with the date. Refrigerate for up to 5 days.
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Remove the dough from the refrigerator 1 hour before using to allow the dough to come to room temperature.
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To roll out the dough, place it on a lightly floured work surface and punch it down into a circle roughly 5” in diameter. Then, using a rolling pin, roll it horizontally and vertically to work it into a circle about 1/8” thick and 11-12 inches across. Knock out any additional air bubbles by hand to ensure the dough stays flat as it cooks.
Enjoy
