Are you ready to learn the secrets of really excellent thin crust pizza? Today I reveal everything I’ve learned. Trust me, pizza is my absolute favorite food and I’ve been making it a long time.
You can cut corners here if you need to. But for the full effect you should definitely allow for the overnight proofing. The dough just gets a yeasty, somewhat sourdough fermented tang that is incredible.
It’s also a dry, scrappy dough. When you put it in a plastic zipper bag the humidity ends up moistening the dough and making it more like what you would normally expect to work with. The dryness of the dough is going to depend on the type of flour you use, as well as the temperature and humidity in your kitchen.
Don’t be alarmed—it’s all very forgiving. If it seems too dry just sprinkle in another tablespoon of water and knead it by hand a bit.
I learned that plastic proofing trick at a certain hut where I worked slinging dough back in the day. Although we made it around 8 in the morning for use by lunch. But the curiosity was piqued.
When making thin crust dough a few tools are very helpful. You’ll want a cutter pan. I take the rolling pin after laying the dough in and roll it over the edge. It makes a clean, crisp edge.
The other tool that’s useful is a dough docker. If you proof the dough overnight you’re going to get large bubbles of air trapped in there. Did you ever get a pizza delivered that had a huge bubble on it and all the toppings slid off leaving just the dough exposed? That’s why.
Roll it out with a docker. It does double duty. It kind of works like a rolling pin, but also is really good at getting those pesky air bubbles smooshed.
That’s an official pizza word.
My favorite sauce to use on thin crust is my Quick Weeknight Pizza Sauce. I typically add a tablespoon of olive oil for some richness and extra flavor. Paired with Lightlife Vegetarian Pepperoni and some freshly grated Parmesan cheese you’ll have a meal to remember!
Now that you have all your tools, let’s make some pizza!
Thin Crust Pizza Dough
Makes one 14″ pizza
3 1/2 cups bread flour (about 16 oz)
1 1/2 tsp instant or active dry yeast
1 tsp sugar
1 tsp sea salt
3/4 cup warm water, about 105°F to 110°F
1 Tbsp olive oil
Whisk the flour, yeast, sugar, and sea salt together in the bowl of a stand mixer fitted with the dough hook. Add the water an olive oil. Mix on low speed for 4 to 5 minutes until a semi-cohesive dough forms. It may be quite dry and crumbly. If it seems overly so, sprinkle on a tablespoon of water and knead for another minute or so.
Seal in a plastic bag and refrigerate overnight. I leave a little bit unsealed for the air to escape. Alternatively, you can place in a sprayed bowl and cover. Let rise until doubled, punch down, let rest 10 minutes, and proceed. If refrigerated, bring to room temperature before continuing.
Roll out, fit into the pan, crimp the edges and proceed. I normally bake a thin crust pizza at 425°F until the cheese is just turning brown and bubbly, about 15 to 20 minutes.