Thin Crust Pizza Dough
Recipe from Baking With Steel
When it comes to crust, everyone has an opinion. For some, the heftier the better; even Sicilian crust isn’t thick enough. Others prefer a chewy crust like a New York slice. And for others, it’s only real pizza if it’s served with a cracker-thin, crispy crust. If you’re a member of the “thin is in” camp, this crust is for you.
The secret to its success? First, you’ll use less dough per serving: the dough ball portions weigh in at about 140 grams each, or about 40% less than our 72 hour pizza dough. Second, you’ll stretch it super thin, and roll it with a rolling pin to knock out air bubbles. The thin, flatter dough attains a perfectly crispy texture when baked. Top it lightly and let the edges blister for the best results.
Best Thin Crust Pizza Dough Recipe
Makes 3 10-inch pies
270 grams organic bread flour
8 grams fine sea salt
1 gram active dry yeast
180 grams water, room temperature
- In a large bowl, whisk together the bread flour, salt, and yeast.
- Slowly add the water, and mix with a wooden spoon just to combine. Once the mixture is moistened, remove from the bowl with lightly oiled or wet hands (to discourage sticking) and knead on a lightly floured work surface for 3-4 minutes to remove any clumps. The dough won’t become elastic, but should easily form a loose ball and become a very sticky.
Place the dough in a bowl and cover with a damp, clean kitchen towel or plastic wrap or lid.
Place on counter for 12 hours at room temperature. The dough will double in size and you may see bubbles forming on the surface.
Place the bulk of the pizza dough into the fridge for at least 12 hours and up to 5 days. Ideally, remove the day of pizza making.
On day of thin crust pizza making, divide dough into 6 equal portions (about 140-150 grams each). Form the dough into balls. Lightly dust the balls with flour and cover with a damp towel or plastic wrap.
Allow the dough to rest for 2-3 hours at room temperature 70 F. The longer the dough rests the easier it will be to roll.
To roll out the dough, place it on a lightly floured work surface and punch it down into a circle roughly 5” in diameter. Then, using a rolling pin, roll it horizontally and vertically to work it into a circle about 1/8” thick and 11-12 inches across. Knock out any additional air bubbles by hand to ensure the dough stays flat as it cooks. We docked our dough or poke holes with a fork lightly. See video.
Top with your favorite pizza toppings. Here is one of our favorite Baking Steel thin crust pizzas.