I used to be a Chicago-style pizza lover, but the last few years I’ve changed to the polar opposite. THIN CRUST!
I’ve tried my fair share of pizza dough recipes, and most of them seem to dissapoint, except for my father-in-laws!
His pizza dough recipe is so easy and will give you that perfectly crispy, thin crust that you dream of.
The most important thing when making pizza dough is the temperature of the water. If its too hot, you will burn the yeast, making it inactive. If its too cold, the yeast won’t be active at all. Both will result in hard, flat crust that doesn’t get that nice fluffy lift.
Next most important thing is letting the dough rise for at least an hour – don’t rush it! And make sure its in a warm area. I like to turn the oven onto 170 degrees F for 10 minutes, then turn it off and put the dough in.
If you follow those pointers I’m positive you’ll have the best, restaurant style thin crust EVER!
Thin Crust Pizza Dough
(makes 2 14″ pies)
1 Tbsp. sugar
1 package active dry yeast (or 2 1/4 tsp.)
1 cup warm water(***105-115 degrees***)
3 cups flour
1/2 tsp. salt
2 Tbsp. EVOO
1. Dissolve the sugar in the warm water, and the yeast and let it stand for 5 minutes.
2. In a mixing bowl (I use my Kitchen Aid with the kneading hook) mix the flour and salt. Next add the yeast mixture and 1 Tbsp. of EVOO.
3. Knead for about 5 minutes on LOW until everything is mixed together. Add more flour if it’s too sticky, or water if its too dry.
4. Place the dough in a bowl with the rest of the EVOO, coat the ball and let the dough rise for 1 hour in a warm place.
5. Coat a baking sheet with EVOO, pinch the dough in half. (You can make two pies, or save on in a Ziploc for a few days in the refrigerator).
6. Press the dough out onto the coated cookie sheet. (It can be as thin or as thick as you’d like!) I coat the edges with EVOO to keep them from burning.
7. **For crispy crust, bake dough for 12 minutes at 450 BEFORE put on any topping**. Remove from oven and cover with toppings. Bake for 8-12 minutes longer.