It looks like you're new here. If you want to get involved, click one of these buttons!
AZRP’s Thin Pizza Crust
This recipe is courtesy of Randy Price aka AZRP on the Greeneggers forum.
It is quite simple, but tasty and the nice thing is you can roll it thin. In fact my pizza crusts using this are only 3/16” thick!
2 cups bread flour
1 tsp instant yeast
1 T olive oil
2 tsp sugar
2 tsp salt
¾ cup warm water - USE good bottled spring water – NOT tap water
Pre-warm* the water in a bowl in the microwave to 100° to 110° and then add the yeast – NOT VICE VERSA! Stir well and then add the sugar to proof – let it set for 10 minutes – bubbles should be forming meaning the yeast is alive and well!
Knead ingredients in your mixer for 15 minutes at speed of 2 ONLY.
Let ball of dough rest on counter for 1 hour before placing in an oiled bowl covered with plastic wrap and place in fridge overnight. THIS IS OPTIONAL! – See next line!
Remove dough an hour before you intend to bake it (RRP here: I’ve made my pizzas 3 hours in advance so I’m not sure what difference this makes)
Hint for rolling it thin is to use parchment paper on the bottom and cover with plastic wrap such as Saran Wrap and then roll it thin as you want.
Bake pizza at 500° for 11 minutes with the parchment paper still in place. Remove parchment paper for final 2 minutes of the 11 so as to firm up and brown the crust.
RRP here: This recipe makes enough for a 14” pizza, though I only use 2/3 of it for a 12” pizza and then make bread sticks out of the remaining 1/3.
* 28 seconds at 70%