Thin Crust Pizza Dough

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Thin Crust Pizza Dough
(Adapted from 500 Pizzas and Flatbreads)

(Makes: 2 x 9" pizza crusts)

Ingredients

1 tsp honey (8 g)
1 tsp active dry yeast (4 g)
1 1/2 tsp olive oil (16 ml)
3/4 cup and 1 tbsp warm water heated to 105-110 F or 40-44 C (215 ml)
1/3 cup bread flour (50 g)

2 cups bread flour (310 g)
3/4 tsp salt (6 g)

Directions

1. In a large bowl, whisk the first 5 ingredients and let rest in a warm place for 20 minutes until the mixture is foamy.

2. Add the last 2 cups of flour and salt, mix together, then turn the dough out onto a clean surface and knead for 10 minutes. 

3. In an oiled bowl, let dough rise 90 minutes.

4. After the rise, divide into two balls of dough. Roll out and bake or freeze.

Tip: Bread flour will make the dough crunchy on the outside and fluffy on the inside!!

Cooking note: I use a pizza stone in my oven and I preheat the oven to the highest temperature for at least 30 minutes. Ideally you want to heat at 500 F, 260 C or gas mark 10. I cook the dough directly on the pizza stone for one minute, then I flip it for another minute. I then add my toppings and broil until the cheese is nice and golden brown. 

Freezing pizzas: I cook the dough for 3 minutes then let it cool. I then add my toppings and freeze uncovered for one hour. I then carefully wrap the pizza with cling film, then foil. When I want to cook a frozen pizza, I preheat my oven to 400 F, 200 C or gas mark 6. I cook it directly out of the freezer onto the pizza stone for about 10-25 minutes (the timing depends on how many toppings I have added!)

For Video Instructions, please check out my video How To Make Thin Crust Pizza Dough!