This Thin Pizza Dough Recipe is a super easy recipe to make, and all you need is 1 hour to raise the dough. I used my pizza stone to cook my pizzas and they came out perfect, super crispy and not greasy at all. This recipe is from the Food Network, but I have changed a bit to use with our awesome KitchenAid Mixer. This recipe will make about two 15 inches pizzas.
– 3 1/2 to 4 cups of Bread Flour plus more for dusting
– 1 teaspoon of white sugar
– 2 1/4 teaspoons of Rapid Rise yeast (1 package 7g)
– 1 1/2 teaspoons of salt
– 1 1/2 cups of warm water (110-115 F)
– 2 tablespoons of olive oil (you can use any other type of oil if you prefer) plus more to cover dough
– corn meal to cover bottom of pizza pan
– powder garlic and Italian seasoning if you like your pizza dough with a little extra taste
HOW TO MAKE IT:
In your Kitchenaid Mixer bowl add bread flour, sugar, salt and yeast and give it a quick mix on speed 2 with the hook attachment on. Once it is all blended, you will start adding warm water, just remember it has to be warm enough to “wake” the yeast up and not hot enough to “kill” it.
After adding water, you need to check if you need more flour or more water. If your dough is too dry, add water 1 tablespoon at a time, if your dough is too sticky, then add bread flour 1 tablespoon at a time. The reason why is never the same, is because it will depend on the altitude of where you live, the temperature or how dry or wet the weather is, so my advice is go-slow. Once your dough forms a ball and is not too dry or too sticky, then let your KitchenAid Mixer knead the dough for you for about 5 minutes.
Once the dough is ready, add about 2 tablespoons of olive oil over the dough and roll it around to cover it with oil. Wrap the bowl with a plastic wrap and a kitchen towel and let it rise for about 1 hour in a warm place. If you live in a cold place or cloudy weather, I advice you to turn on you oven at the minimum temperature for about 5 minutes and turn it off, Once it feel warm inside, you can put your dough in the oven to rise, just make sure your oven is OFF and not very hot.
Once your dough has risen, you can cut it in half and with your hands form a ball, dust some flour on a clean surface and let both dough balls rest for about 10 minutes.
Next step will be opening the dough. What I do first is put enough corn meal on the surface, then I put the dough over the corn meal and with the tip of my fingers, I start running in circles opening from the inside out and twisting it at the same time, this will take some practice, but once you get a hold of it, it will be a piece of cake
If you prefer, you can use a rolling pin, you can roll as much as you prefer, very think or medium thickness, just make sure you have enough corn meal on the bottom so your pizza won’t stick to the surface.
Once you made your dough, I recommend that you pre-bake it for about 5-8 minutes each, just to give it a crispier bottom.
Add tomato sauce and any toppings you like and bake the pizzas at the hottest temperature (450-500F) using your preferred method (pizza stones or cookie sheet or pizza sheet) add corn meal to the bottom of the pan as well or the hot stone.
Check out my advice on pizza stones and how to make your pizza super crispy on them.
Thin Pizza Dough Recipe