When it comes to pizza dough, I’m forever in pursuit of perfection. Crust needs to be flavorful and have a great texture or I won’t eat it. My homemade pizza dough is easy to handle and a bit chewier. It’s hefty and good, but lately my preferences have shifted.
These days, I’m all about thin and crispy pizza crust so if that sounds good to you, then you will be obsessed with this version. It has a sesame seed crust, red sauce, pepperoni, and mozzarella.
Thin Crust Pizza Dough
You want a flavorful crust? Then don’t be tricked by recipes that promise no-rise. In pizza baking, patience is key. To start, you make a sponge (20 minutes) and let the dough rise (40 minutes) at a minimum. You can even store the dough for 24 hours to slow down fermentation.
For the very best texture, allow the dough time to “relax” and the yeast to produce little air pockets at every phase (outlined below). Skip this and you may end up with a dense squeaky cracker.
Timing is Everything
- bubbly yeast sponge – 20 minutes
- kneading – 10 minutes
- resting – 40 minutes or refrigerate 24 hours
- shaping into rounds on parchment paper
- resting – 10 minutes
- topping and baking – 8 to 10 minutes
Spreading the dough Tip: Really coat your fingers with olive oil (infused with garlic) so you can shape the dough without it sticking to you. There’s no need to use a rolling pin.
There you have it – a simple, flavorful thin crust pizza. I hope you can try this special variation.
Essential Pizza Gear I Use Regularly:
- this large square pizza stone
- this wood pizza peel for transferring the pizza dough onto the stone
- parchment paper
Thin Crust Pizza Recipe
- 2/3 cup warm water
- 1 tbsp active dry yeast
- 1 tsp honey
- 1/4 cup all-purpose flour
- 1 tsp kosher salt
- 3 tbsp olive oil, extra virgin
- 1/2 cup warm water
- 1 1/2 cups cake flour
- 1 1/2 cups all-purpose flour
- 1 tbsp olive oil
- 1 clove garlic, pressed into a paste or rubbed on a microplane
- 1 14-oz can tomato puree
- 8 oz mozarella ball
- 1 tbsp sesame seeds, black or white
- 16 pepperoni slices
Make the Sponge:
- In a medium bowl, mix the water, yeast, honey, and 1/4 cup flour. Stir and cover with a clean towel for 20 minutes to allow the yeast to bloom and form an active sponge. Hold in a warm place.
Add to Sponge:
- Add salt, oil, water, and flours to the bubbly sponge. Knead for 10 minutes. The dough will be very sticky, and it will feel like you are flinging and stretching mud. Tightly stretch plastic wrap over the bowl to cover completely. Allow to rise for 40 minutes in a warm place.
Shaping, Topping and Baking:
- Preheat the oven with a pizza stone on the middle rack for 30 minutes at 500°F.
- Cut out 4-5 pieces of parchment paper squares. Portion dough over the parchment and wash your hands. Place the garlic paste into a small bowl with the olive oil. Dip your fingers into the oil and press into the dough. Form into thin, round pizzas.
- Strain the tomato puree over a bowl. Sprinkle with salt. Allow the pizza dough to rest (to form bubbles) about 10 minutes. Season the outside crust with sesame seeds. Then add a very thin layer of sauce. Top with mozzarella and pepperoni.
- Use a pizza peel to place the pizza directly on a pizza stone. Bake for 8-9 minutes.
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