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Thin Crust recipe please

City SlickerCity Slicker Posts: 9
edited 3:44PM in EggHead Forum
Does anyone have a link or a recipe handy for a thin crust pizza dough please? Have had decent luck with rising dough but would like to try a thin crust. Thanks


  • Here is one. Hopefully others will add theirs.
  • fishlessmanfishlessman Posts: 17,115
    you could probably use the same dough, i just roll store bought out, let it sit for a while, then by hand stretch it to its limits, let it rest a little more and then stretch again and make the pie. is this thin enough for you. i get 2 to 3 pies from one dough ball depending on what i want that day. for me, more than the dough, its the temp, you need the pizza as high in the dome as possible, and the dome temp at 900, too low and the dough rises while cooking



    do a search for joe varasanno, there is a real good writeup on thin crusts
  • TRexTRex Posts: 2,708

    Have you used this recipe? I'm intrigued by the fact that the instructions say not to knead the dough ball - that's the first time I've seen those instructions in a pizza dough recipe.

    Would be interested to hear some results . . .


  • No I haven't used it. I like mine thicker. I have used the New York Stlye recipe and like it alot. Based on that, I assumed the thin would be good.
  • BENTEBENTE Posts: 8,337
    i can proabably let you know tomorrow!! if you are not going to do it

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • BajaTomBajaTom Posts: 1,269
    Here is one I use. I think I got it off of the recipe section here on the forum. I could have got it off the Food network. 1 c warm water, 1 pkg yeast, 1 tsp sugar, 1 tsp salt, 2 tbsp olive oil, 2 c flour. Add yeast to 1 c warm water and mix. Add all other ingredients ( including yeast mixture ) to your beater. Mix until smooth and elastic. Brush with olive oil and put into glass dish to rise. Cover and let rise to twice it's original size. The dough ball will make two 12" pizzas. Good luck, Tom Sautepeppersonionspeperonipizza1.jpg Shrimpanchoviepizza2.jpg
  • Kneading develops gluten and gluten aids in rising, so maybe no-knead prevents the yeast gas bubbles from causing the dough to rise as much?
    The Naked Whiz
  • Thanks everyone for all the info. Interesting tip about the temp affecting the rise rate, and the no kneed technique sounds like the answer. Will give it a shot very soon, but have a big steak cook going today in the snow and roast tomorrow. Thanks again, going to do this on Monday or Tuesday.
  • wolfgang pucks recipe can be found on the food network site, i used king arthur italian flour
    8%protein as opposed to 11-14% for all purpose and bread flour. it was so easy to roll thin it was almost like a cracker. but i am still experimenting. let us know what you do and how it worked thanks
  • Now that's the crust I'm looking for. For me it's all in the toppings, if I could make a crustless pizza I would. Next time I'm firing up pizza I'll try your advice. Thanks.
  • RRPRRP Posts: 15,560
    If you really want it super thin - and it sounds like you do - then use tortilla shells and make personal size pizzas.
    Dunlap, IL
  • AzScottAzScott Posts: 309

    I'll be trying the dough on this one this weekend and playing with it. It's been on my list for a while now.
  • Great idea, and super easy - thanks.
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