Thin-Crust Pizza Dough

Thin-Crust Pizza Dough

Thin-Crust Pizza Dough is rated 4.6 out of 5 by 9.
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Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 2

Use this thin-crust dough to prepare a variety of pizzas.

Ingredients:

  • 1 1/2 tsp. active dry yeast
  • 1 tsp. sugar
  • 3/4 cup warm water (about 105°F)
  • 1 cup cake flour
  • 1 cup plus 3 Tbs. all-purpose flour
  • 1 1/4 tsp. kosher salt
  • 2 Tbs. extra-virgin olive oil

Directions:

In a small bowl, whisk together the yeast, sugar and warm water and let stand until foamy, about 5 minutes.

In the bowl of a food processor fitted with the dough blade, combine the cake flour, all-purpose flour and salt and pulse 3 or 4 times.

Whisk 1 Tbs. of the olive oil into the yeast mixture. With the motor running, slowly add the yeast mixture to the flour mixture, allowing each addition to be absorbed before adding more. Pulse the machine 10 to 15 times to knead the dough. The dough should clean the insides of the bowl but will be slightly sticky.

Coat the inside of a large bowl with the remaining 1 Tbs. oil. Dust your hands with flour and remove the dough from the food processor. Form the dough into a ball and place in the bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1 1/2 hours. Divide the dough in half and roll out as directed in the pizza recipe. Makes two 10-inch thin-crust pizzas.
Williams-Sonoma Kitchen.
Rated 2 out of 5 by from Did not rise ? I made this dough in the food processor and I'd didn't rise when I put it in the oiled bowl ! What went wrong ?
Date published: 2017-02-13
Rated 4 out of 5 by from Basic Thin Pizza Crust...Easy and Good Very easy to make! I used my Kitchenaid stand mixer instead of a food processor and it worked well. Nice soft dough to work with.
Date published: 2015-08-31
Rated 5 out of 5 by from Great Pizza Dough This is a great pizza dough. Very tasty and quick. I cheat and use my bread maker on pizza dough setting to mix and need. Comes out great every time. I try to keep a batch in the freezer so my teenage boys can have pizza whenever they want. This has become my go to recipe for pizza dough.
Date published: 2014-02-12
Rated 5 out of 5 by from my go-to pizza dough recipe easy, fast dough recipe. could be used for pizza or a stromboli.
Date published: 2014-01-07
Rated 5 out of 5 by from Easiest homemade crust So quick and easy to make and taste perfect for thin crust lovers!
Date published: 2013-08-14
Rated 5 out of 5 by from Pizza Dough Novice I usually buy pre-made dough at the grocery store, but I wanted to try this to see if it's worth it. Since it was my first time making dough, I was very precise (I would have preferred weight measurements for the dough). My dough did not clean the bowl, nor was it tacky after 15 pulses (also the recipe says "add the yeast mixture with the motor running"?) How is the motor running if you're limited to 10 to 15 pulses? At any rate, I added a little bit of water and pulsed a few more times. I was skeptical that it would turn out well, but I let it rise and then rolled out half. Best pizza dough ever!! I am so happy the other half is in the freezer and will only make pizza with homemade dough from now on.
Date published: 2013-08-08
Rated 5 out of 5 by from Fast, Easy and Delicious This pizza dough is very easy to make and it tastes fantastic! I don't care for a 'bready' dough, so this works perfectly for me. This makes 2 very large, thin crust pizzas. My husband and I share one pizza for two meals- dinner and then lunch! I also use a pizza stone with parchment for baking. I also freeze the second ball of risen dough and let it defrost in the fridge overnight, then bring it to room temperature before baking.
Date published: 2013-01-21
Rated 5 out of 5 by from Best Pizza Dough Recipe Ever my daughter and I have made this several times. Comes out perfect. Olive oil, garlic, tomatoes, mozzerella, basil, parmesan. Cooked on a pizza stone in a convection oven at 425. Yummy and Crusty. This recipe is a keeper!
Date published: 2012-06-24
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