Sunday, July 1, 2012

The Crispiest, Flakiest, Thin Crust Pizza Dough Recipe EVER!


For all you people who have asked me for my "secret pizza dough recipe" here it is: 

Keep on reading for the SECRET TIP!


4 1/2 cups flour.
1 tsp. salt
1 tbs. yeast dissolved in 
1 3/4 cups warm water
1/4  olive oil (plus more for pans)

*Note: this dough recipe is great for both thin and thick crust pizzas. 


Dissolve the yeast in your warm water.  


Add all ingredients together in your kitchen aid (or other mixer with a dough hook) and knead on medium until dough is combines and pulls away from the bowl. 

Then let is rest and rise for about 30 minutes to an hour.


You want your dough to be flexible & easy to work with so we can get it nice and thin as pictured above.


This is the secret (INSERT FIREWORKS HERE!!!) to the best crust (I didn't believe it until my sister in law, Gracie, made me try it...) is to oil your pans with a ton of oil (I already knew that trick) and then oil your crust with even MORE oil once it is on the pan!

Bake your pizza with all your favorite toppings in an oven on 425 until your crust comes out looking like this:


You want to be able to lift the crust up without it drooping... it's almost like a cracker texture.




It is sooooooo good. The olive oil not only makes it the crunchiest crust you can imagine, but it also gives the most amazing flavor to your pizza!

Doesn't this make you want pizza right now?! This crust is perfection!

Hope it inspires you to make your own crust! It really isn't hard at all. We used to buy the refrigerated dough in a bag.... and let me tell you if you are doing that, you are really missing out!

Anyways, have a happy 4th of July everyone!

God bless America!


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11 comments :

  1. This crust is the BEST I have EVER made! Thanks for sharing!

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  2. Soon good!! Must say I like the thinner crust over thicker but that's just me. Thanks for this recipe!! It's freakin awesome!!!

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  3. This is my "go to" crust now! Thank you! I did not use a Kitchen Aid, instead I just kneaded it for a good 5 minutes, until really smooth. Also used bread flour, b/c Alton Brown said that the extra protein in it makes a chewier crust...have to say it did! I also just baked it on a pizza stone, but I think the secret that you have is the 1/4 cup of oil in the dough! Amazing! Thank you! BTW, how many pizzas do you get out of this? I made two enormous ones. I'm thinking I could make 3, 12" thin crust as well! Great recipe!

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    1. You just made my day!
      Love the tip about the bread flour. I'll have to try that one out! :)

      As far as how many it makes for me: 3-4 thin crusts. Sometimes I use the extra dough for calzones and freeze them... Other times I just make an extra pizza... We like cold day old pizza in our home! :)

      <3 Hannah

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  4. 1/4 ? Olive oil....cup, tablespoon?

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  5. Don't you need sugar to feed the yeast?

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    1. You don't need too, but you can alway try it out. :)

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  6. My dad and I have a traditional pizza night whenever I come home from college. We were searching for a crispy, cracker-like crust recipe, and this is it! We do whole wheat instead of white, however the result is still fantastic! Thanks for this great recipe! We use it every pizza night now!

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    1. I am so glad you use it! I make it at least once a week myself. It's so good! Haha! You seriously made my day! :)

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