Thin Crust Pizza Crust

Pizza crust has been my nemesis for many years now. I know what kind of crust I like, flaky and crispy crust but it can be a little doughy around the edges. I want my dough to be crisp in the center too. There's nothing worse than a soggy first bite of pizza crust. I have tried countless recipes adjusting little things here and there. I have been using this recipe for about two years adjusting tiny bits and I finally have it to where I like it. I hope you like it too.

Thin Crust Pizza Crust

Makes 2 crusts

2 1/2 c flour
1 c warm water
1 T olive oil
1 1/2 t active dry yeast
1 1/2 t sugar
1 t salt

Mix yeast and warm water for at least 5 minutes or until yeast has dissolved and has started to foam at the top.

In a stand mixer with dough hook attached, add the yeasty water, oil, salt, and sugar. Add flour a cup at a time. Mix on low speed until all of the flour and water have mixed and a stiff dough ball forms. Stop mixing as soon as the dough ball forms.

Place the dough ball into a large bowl and cover with a towel. Drizzle a little olive oil onto the dough. Keep in a cool, dry place. Let the dough rise for 6-8 hours before using. Punch it down every hour and a half.

I usually make a double or triple batch. I divide the dough into 10-12 oz. balls, wrap them in plastic wrap and freeze them until I need them. When you are ready to use them, thaw them in the refrigerator overnight.  

When you're ready to bake ...

Preheat your pizza stone in the oven at 425º.

Roll out dough to be about 10-12 inches in diameter. Once oven is preheated, take out the stone and place dough on the stone. Add your toppings. Bake for 20-24 minutes or until outsides start to brown and cheese has melted.