Quick Pizza Dough (Perfect for thin crust). Dissolve yeast and sugar in hot water in a bowl. In the bowl of a stand mixer, or in a large bowl, stir together the flour, salt and yeast. If using frozen dough, thaw in the refrigerator overnight.
To dress the pizza, brush the rim of the pizza with olive oil. Spread the pizza sauce evenly over the pizza. This basic Pizza Dough Recipe can make a thin crust pizza dough or a thicker, chewy pizza crust. You can have Quick Pizza Dough (Perfect for thin crust) using 6 ingredients and 4 steps. Here is how you cook it.
Ingredients of Quick Pizza Dough (Perfect for thin crust)
- It’s 5 cups of flour.
- It’s 1 1/2 tsp of dry active yeast.
- It’s 1 tbs of sugar.
- Prepare 2 tbs of extra virgin olive oil.
- It’s 1 3/4 cup of warm water.
- It’s 1 tsp of salt.
It makes a flavorful pizza crust that's perfect for serving with any Pizza Recipe including: Pepperoni Pizza, Garlic Ranch Chicken Pizza, and Barbeque Chicken Pizza. The rolled crust should be very thin. Transfer the pizza, parchment and all, to your baking stone. Jim Lahey's Perfect No-Knead Pizza Dough [For Thin Crust Pizzas] Jim Lahey's Perfect No-Knead Pizza Dough: Recipe This no-knead pizza dough by Jim Lahey is the laziest and easiest dough that one can ever make.
Quick Pizza Dough (Perfect for thin crust) step by step
- In a bowl, mix warm water, sugar and yeast. Let sit for 5 min or so..
- Add the olive oil to the bowl, mix then add the flour and mix until ball forms..
- Roll out onto floured surface and knead the dough for 8-10 min. Form into ball and place in oiled bowl, brush top of dough with a little olive oil, set to rise for 3hr.
- Roll out dough onto floured surface(sprinkle little cornmeal for crunch as well), form into whatever pizza shape you want and top with desired toppings. Bake in 450°F 12-15min. ♡.
Let stand until bubbles form on surface. Add flour, salt, and oil, and stir until a ragged dough forms. Transfer to a lightly floured work surface. Best Pizza Dough (for thin crust pizza with a chewy, puffy rim) Print This dough needs to be made a day ahead of time (though it can hang out in the refrigerator for another four days and in the freezer for a few months). The slow overnight rise in the refrigerator allows the dough to develop a complex flavor and improve its browning and crumb.