Looking for a Thin Pizza Crust Recipe

I am trying to make my own pizza crust. I have purchased the boxed crusts and made them. It is just my dh and I so I am able to make two and sometimes three crusts from the boxed ones. However, when I bake them I like a thin crisp crust and mine are rather doughy and thick. Can anyone tell me how I can make a thin crisp crust? I also have a pizza stone (Pampered Chef) that I can use. I would appreciate any suggestions.

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Answers:

Looking for a Thin Pizza Crust Recipe

Try rolling out the pizza dough with a rolling pin, or if you are a pampered chef person, use their pizza roller, I have one and they're nice to have. Then preheat your stone and bake your pie. (10/11/2004)

By rdoe1976

Looking for a Thin Pizza Crust Recipe

This crust makes 2 12" inch thin pizzas, or 6 thin crust individual size.

  • 3 1/2 to 4 cups bread flour
  • 1 pkg. rapid-rise yeast (2 1/2 teaspoons)
  • 1/2 teaspoon salt
  • 1 1/2 cups very warm water (110-120)
  • 1 Tablespoon honey
  • 1 Tablespoon olive oil (extra virgin is best)

    In a large glass mixing bowl: combine 3 cups of the flour salt and yeast. Stir to combine. Pour in warm water, olive oil and honey. Mix til mixture leaves side of bowl. Place dough on lightly floured surface and knead about ten minutes or til smooth and elastic. Place dough in large clean greased bowl and turn over to coat top with grease. Cover with plastic wrap or damp clean kitchen towel and place in warm place away from drafts. Let rise 30-40 minutes or til doubled. Place dough on lightly floured surface and knead 10 times to release air bubbles. Divide dough into two equal balls for large and 6 for small pizzas and cover with plastic wrap while preparing toppings. Spread each dough ball evenly over greased baking pans, baking stone or other baking dish. Heat oven to 400. Place toppings on dough on pans and bake 10 - 13 minutes on lowest rack for baking pan and highest for baking stone. Let stand a few minutes before cutting.

    Remember, water too hot will kill the yeast, too cold and it won't produce. Use only enough flour to handle dough. It will be sticky. Do not over knead dough. (10/18/2004)

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