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    • Homemade Thin-Crust Pizza
    • Makes two 10-inch pizzas
    • For the dough:
    • 3/4 cups (6 ounces) lukewarm water
    • 1 teaspoon active-dry or instant yeast
    • 2 cups (10 ounces) unbleached all-purpose flour
    • 1 1/2 teaspoons salt
    • For the toppings:
    • For the base, classic red sauce or a white sauce, a thin spread of ricotta cheese, or a simple brush of olive oil
    • For toppings, sautéed onions, red peppers, mushrooms, cooked sausage, or bacon
    • For cheese, one or a combination of the following: mozzarella, provolone, Parmesan, fontina, romano, and asiago
    • Set the oven to 500°F or as hot as it will go and let it heat for at least half an hour before making the pizza. If you have a pizza stone, put it in the lower-middle part of the oven now.
    • Combine the water and yeast in a mixing bowl, and stir to dissolve the yeast. The mixture should look like thin miso soup. Add the flour and salt to the bowl and mix until you've formed a shaggy dough.
    • Turn the dough out onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should still feel moist and slightly tacky. If it's sticking to your hands and countertop like bubble gum, work in more flour, one tablespoon at a time, until it is smooth.
    • If you have time at this point, you can let the dough rise until you need it or until doubled in bulk (about an hour and a half). After rising, you can use the dough or refrigerate it for up to 3 days.
    • Cover the dough with the upside-down mixing bowl or a clean kitchen towel while you prepare the pizza toppings.
    • When ready to make the pizza, tear off 2 pieces of parchment paper roughly 12 inches wide. Divide the dough in 2 with a bench scraper. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the parchment paper.
    • Work from the middle of the dough outwards, using the heel of your hand to gently press and stretch the dough until it's about a 1/4-inch thick or less. For an extra-thin crust, roll it with a rolling pin. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.
    • The dough will stick to the parchment paper, making it easier for you to roll out, and the pizza is baked while still on the parchment. As it cooks, the dough will release from the parchment, and you can slide the paper out midway through cooking.
    • Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings.
    • Using a bread peel or the back side of a baking sheet, slide your pizza (still on the parchment) onto the baking stone in the oven. If you don't have a baking stone, bake the pizza right on the baking sheet.
    • Bake for about 5 minutes and then rotate the pizza, removing the parchment from under the pizza as you do so. Bake for another 3 to 5 minutes until the crust is golden-brown and the cheese looks toasty.
    • Remove the pizza from oven and let it cool on a wire rack. Repeat with shaping, topping, and baking the second pizza.
    • Let both pizzas cool for about five minutes before slicing and serving.
    • This post was originally published March 2008.
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    • Emma Christensen
    • Emma is the Associate Food Editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her personal blog for more cooking stories.
    • 12.17.15 10:30AM
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    • 51 Comments
    • art
    • 8 years ago
    • Another tip, if you don't have a stone, bake the pizza on the underside of a baking sheet. It will be easy to slide off.
    • Also, when the crust has setup, transfer the pizza directly to the oven rack to finish cooking.
    • Manders22
    • 8 years ago
    • No Garlic in your crust?!?! A travesty!
    • We always mince up several cloves of garlic and throw them into the dough! Not only does it smell amazing when baking but it gives it that extra umph to take a ordinary crust to an amazing crust level!
    • aubreyroad
    • 8 years ago
    • Does this work with whole wheat flour, too?
    • bobcatsteph3
    • 8 years ago
    • I made homemade pizza tonight too. I used a recent Cooks Illustrated test recipe for the dough--can't wait until they print it, it's a winner! But used different toppings then the test recipe, this time I did half pepperoni with mozzarella and provolone, and half pizza margherita.
    • Quite tasty and easy to prepare before a big Easter feast. Tomorrow sloppy joes, then very good eats on Sunday! Happy Easter!
    • Emma Christensen, Associate Editor/The Kitchn, Author
    • 8 years ago
    • Manders22--Garlic in the crust is such a fantastic idea! I can't believe I've never thought of it before! Thanks for the tip.
    • Merychipus--You can substitute some of the flour with whole wheat--try between 1/2 and 1 cup. It's tricky to substitute more than half the flour in this particular recipe because the final crust can end up really tough and dense. Having at least a little white flour will ensure some chew.
    • Has anyone else come across good whole wheat pizza dough recipes?
    • J-fer Rose
    • 8 years ago
    • I've been using the parchment paper trick for pizza, too! I love it. I feel wasteful for using it, but it really does make it so much easier. I've actually ruined pizzas in the past by unsuccessfully transferring them to my pizza stone. I guess that means I prefer wasting parchment paper to wasting food.
    • susna
    • 8 years ago
    • I typically use multi-grain pastry flour rather than whole wheat, it's finely milled and the texture is softer rather than dense. Again, sometimes I mix but you have a bit more leeway.
    • Rather than garlic (not a fan) I add dried herbs to the dough, usually an Italian blend and a bit of multi-colored pepper. Fresh herbs are fine too, whatever's on hand.
    • Manders22
    • 8 years ago
    • I've found a few recipes on Allrecipes.com for pizza crust that work well. Particularly one for a Garlic Lovers Crust that you make in the bread machine. I think it calls for 3 cups of bread flour and we always sub WholeWheat for ONE of those cups. It actually works better than all bread flour... makes it less sticky and easier to work with. That being said, always add a tiny bit more yeast if you're subbing wwf, or it could end up being too dense.
    • pidgeon92
    • 8 years ago
    • Can this recipe be halved? Or can the dough be frozen?
    • lindsey kathlene
    • 8 years ago
    • and can the kneading be done in a kitchen aid, or is the dough fragile?
    • Emma Christensen, Associate Editor/The Kitchn, Author
    • 8 years ago
    • Hi, pidgeon92--this recipe can certainly be halved. I've also doubled and even tripled it with no problem! I've never frozen the dough, though. In theory it would work ok, I think. If you try it, let us know how it works out!
    • lindsey kathlene--yup, you can definitely knead the dough in a kitchen aid. Put the flour and salt in your mixer bowl and use a spoon to mix in the yeast mixture, just to get everything wet (or you could probably use the paddle attachment as well!). Then use the dough hook and knead the dough on low for a few minutes until it forms a nice, smooth ball.
    • Barbara S
    • 8 years ago
    • I have a yummy spelt pizza recipe if you're looking for a whole-grain version. It comes out pretty hearty, but you could sub for half white spelt or wheat to make it a bit lighter.
    • http://sugarmagnolia.wordpress.com/2008/02/27/spelt-pizza-with-potato-spinach-goat-cheese/
    • Squirrely
    • 8 years ago
    • I made this dough tonight, husband and I both liked it quit a bit. I subbed in half WW flour, and it was on the dense side so I'll probably up the yeast next time. Good quick recipe though, much faster than my other recipe with involved 2 risings.
    • Also tried the parchment trick for the first time, much easier and worth the "waste."
    • ambsATX
    • 8 years ago
    • made this last night, and it turned out great! i used 1/2 regular flour, 1/2 whole wheat flour, though. and for toppings... i used a little bit of spaghetti sauce (froze the rest for future pasta night), then topped it off with grilled asparagus, red onion, mushrooms, garlic, black olives, and fancy shaved asiago cheese. yummmmm... glad i made 2 pizzas, because my boyfriend ate an entire pie. i split mine in two and today, at work, the leftovers are just as tasty. thanks for the thin crust recipe!
    • Eliza
    • 8 years ago
    • I'm about to try this pizza! It looks great!
    • And... any chance you can make these recipes printable? Like, a Print icon or something so it's easier to print up for my recipe collection? Just an idea.
    • bokeh
    • 7 years ago
    • i just tried the parchment paper trick and the paper started smoldering - when i checked it at the halfway point to rotate it, i couldn't even pull the paper because it had become too delicate. so i just put the pizza on a baking sheet, threw away the paper, and finished the pizza directly on the stone. maybe it was the type of parchment i was using, or maybe i just had too much excess. next time i will probably trim the paper around the dough and see if that works better. but thanks for the recipe, it was easy and tasted great!
    • quitecurious
    • 7 years ago
    • I've made this recipe three times so far. It is SO good.
    • quitecurious
    • 7 years ago
    • I tried this recipe and it worked great! Thanks.
    • ROOM design studio
    • 7 years ago
    • I made it and its ery easy and delicious! I'll post photos on my blog! many thanks!
    • Roy Donaldson
    • 7 years ago
    • I just made this tonight and loved it. This was incredibly easy, even for someone as inexperienced as myself. I love that everything can be prepared days ahead of time. The dough under the sauce/toppings was a little undercooked. I'm guessing I just put on too much, because the outer crust was perfect.
    • I also used the red sauce recipe that was given in the article, omitting the red wine and marjoram with no problem. Much better than any store-bought sauce, and plenty to freeze!
    • I've got a picture of my first attempt posted here:
    • http://blog.roydonaldson.com/2009/05/healthy-low-budget-homemade-pizza.html
    • moo1018
    • 7 years ago
    • My parchment paper STUCK to my pizzas. Like...really stuck. One of the pizzas couldn't even be eaten and the other I had to painfully peel off. I even trimmed the paper because I feared it would smoulder on the stone/in the hot oven. I'm going to blame it on the hot/humid climate I live in and try again without the paper.
    • That being said, this is a great pizza recipe! I made the homemade red sauce and it is better than anything you could buy.
    • azandj
    • 6 years ago
    • This recipe is great! I've made it twice, and right now I'm working on the third batch.
    • My advice: 1) Let the dough sit in the fridge for ~24 hrs. before you use it. The crust tastes even better! 2) Add a few drops of EVOO to the dough... it's easier to work with, makes storing it easier (won't stick to bag/plastic wrap), and adds a slight flavor.
    • I'm going to try adding some garlic to this batch, and try freezing part of it, too. I'll comment again after experimenting :)
    • azandj
    • 6 years ago
    • Oh- one more quick note. I don't have a pizza peel... I used parchment paper (just plain old grocery-store Reynold's) and trimmed around the shaped out dough. After the first five minutes, I slid the parchment out and continued baking like suggested. I used the top of my cookie sheet with no problem.
    • Also, I made the red sauce for the pizza... it tastes great and is quick and easy to make!
    • Megan Rose
    • 6 years ago
    • I used half all-purpose/half WW flour with great success. The dough is still thin and pizza-y, but has a faint nutty flavor from the WW flour. I doubled the recipe and froze half - worked great after thawing!
    • Hilton
    • 6 years ago
    • I do a lot of baking and I adore cheap solutions to problems so when I needed a pizzastone I used a clay saucer from the gardening section of "W" mart. I paid $8 for it and it works for bread and pizza. You can use it as is OR you can 'season' it with oil the same way as one does with cast iron. It can go cold into an oven or can be heated up first, either way no problems as I have used it in a VERY hot oven (450) with NO problems. If you are leery, try it without food first, just in case it has any internal flaws that would cause it to crack but that is pretty unlikely. Also, REMEMBER, that it must be put on wood or potholders when it is hot out of the oven otherwise it might crack if laid on something cold like a stone countertop. I have used mine continuously for over five years now with no problems. PS Thanks for the pizza crust recipie, I will try yours this weekend!
    • mimee23
    • 5 years ago
    • I make this dough often, and love it. Anyone know how to make it a little more crispy/thinner? Sometimes I want a crunchier crispier dough but I don't know how to achieve that! Sometimes this dough is a bit too...bready? Chewy?
    • Suggestions?
    • ptsaldari
    • 5 years ago
    • Love this sooooooooo much because I enjoy the crunch! I go sparingly...into they good night with the flour. This was an outstanding presentation I so enjoyed. You always are so unique.
    • Enjoy!
    • Penelope
    • natecov
    • 5 years ago
    • I've been making pizza for a few years now and just tried this recipe and it turned out great! I used prosciutto, black figs, pecorino romano and olive oil as the toppings and the flavor is wonderful. Thanks!
    • FMulbe
    • 5 years ago
    • I also like using my pizza dough to make calzones. They can even be frozen to use as a future quick lunch! http://lunchitpunchit.com/2011/03/frozen-food-calzones/
    • mlett4
    • 4 years ago
    • Made this for dinner tonight and the pizza stuck to the parchment paper :( dinner ruined. Anyone have any idea why??? The pizzas looked so good and I'd like to try it again.
    • Lindasquan
    • 3 years ago
    • I just made this recipe and it was the best. I baked it on the grill, but my crust on the top edges didn't get a golden brown color. How can I get it to brown on top? Should I spread some olive oil on the edges? Any suggestions? Thanks
    • Lindasquan
    • 3 years ago
    • It may have been your parchment paper... I had used a cheep brand once and my cookies all stuck to the paper and had to be thrown out.. My favorite brand of parchment is Reynolds. But it will start to burn at 500*... I adjusted my oven to 450* . There may be a brand of parchment that tolerates a higher temp.
    • Lindasquan
    • 3 years ago
    • Tried again and the crust toasted perfect. I heated the baking pan on the grill and then slid the parchment onto the pan. I also spread some olive oil on the crust edge. Perfect!
    • v9iecp
    • 3 years ago
    • I make this recipe multiple times per week. I routinely let my dough rest for an hour and it improves the flavor - just add a bit of oil to coat the dough. On days that I really plan ahead and let the dough rise even longer - say 4 hours on the counter top or up to 24hours in the fridge my husband and I are AMAZED by the texture and airy-ness that develops. Sure the Reynolds parchment gets dark brown and brittle at 500degrees, but it makes pizza making so much easier.
    • tifa333
    • 3 years ago
    • Can I just say, I love you, Kitchen.
    • However, the GINORMOUS Adchoices ads on the right sidebar are driving me INSANE. That hover-state sound they make has instilled a Pavlovian RAGE response in me. How much can I pay you to get rid of them? Seriously.
    • Georgina from the Bronx
    • 3 years ago
    • Sounds delicious. I want/need a wheat/gluten free recipe for thin crust pizza.
    • kakianneva
    • 3 years ago
    • I printed this recipe on Monday, 10/8/12. The ingredients on the recipe i printed out are:
    • 3/4 c water
    • 1/2 teaspoon yeast
    • 2 c flour
    • 1/2 tsp salt
    • I came back to re-read it tonight when i made the dough bc my printout does not mention resting the dough. Now the ingredients are different:
    • 3/4 c water
    • 1 tsp yeast
    • 2 c flour
    • 1 1/2 tsp salt
    • I can only assume the recipe was revised bc my crust was really kind of terrible. thick. leaden. I must have used the "printer friendly recipe" button bc I do not have any comments, although I do remember reading them. Has this happened to someone else, where what you print is not what is on the website later? Is there some other way to print? Some way to know if it has been altered?
    • Will be trying it as currently written another time.
    • slewis_10
    • 3 years ago
    • @kakianneva I noticed the same thing. I've been using this recipe for several months, and now it's different. I followed the recipe again recently, and the dough was way too salty, which it never was before. (So I'm using the old amount of salt!) And I remember that the old recipe said to add cheese halfway through cooking.
    • TheKitchn, help us out?
    • aa
    • 3 years ago
    • Made this tonight. From what i could actually get off the parchment paper.....it tasted really good. Ive made many pizza doughs. Is def one of the better ones. But it stuck like glue to the parchment. Waste of food, time, energy.
    • tatiana marza
    • 3 years ago
    • I thank you so much for this recipe! The city of Thessaloniki was "infected" by it! Everyone is asking me to make them pizzas. Is unbelievable easy and the best pizza ever!
    • The only things I'm adding to the dough is a bit of olive oil (1 spoon) and sugar (1 spoon). Sometimes I'm making small sticks of bread form this dough to accompany the meal...
    • Not highly recommended, but the only pizza recipe to be recommended.
    • Ellie314
    • 3 years ago
    • I made this for dinner tonight and it was awesome! I subbed in 1 cup of whole wheat flour for 1 cup of the regular flour, and the crust turned out perfect. I also used the recipe shown above to make 1 crust instead of two, and it was the perfect size for a family of four. I let it rise 20 minutes and it was so good! I will defiantly be making this again. But I think there is a mistake on the recipe above with the salt... I was going to add 1 1/2 teaspoons (as shown above) but it seemed to be too much, so I settled for 1/2 teaspoon. With homemade pizza this easy to make (not to mention how much cheaper - and healthier - it is) I will never be going to Pizza Hut again!
    • MelCrawf
    • 3 years ago
    • Made this today and we really liked it (My 9 year old rated it a "20 out of 10!!!"). Took an earlier poster's advice and mixed in two small cloves of minced garlic in the dough. I also subbed whole wheat pastry flour for about 1/4 of the flour. I proofed the dough (my oven has a proofing setting at 85 degrees) for maybe 2-3 hours (and I coated the dough in olive oil to keep it from sticking to the bowl). Baked on pizza stone at 500 degrees, followed rest of instructions to the letter. Great texture, chewy in the center, crisp on edges but not cracker-y. Will definitely put this in the regular rotation. Trying to figure out how to do it on the grill (no parchment paper there!) So happy to have a relatively quick option for pizza.
    • kagurarap
    • 3 years ago
    • This was actually a lot easier than I thought it'd be! I was nervous about trying this at first and yeast seemed expensive but when comparing the price of the yeast versus how many pizzas are going to come out of it - I figured it was worth it. AND IT WAS! My first bite into this pizza convinced me that I'm pretty much never going to order delivery again. Had peppers, celery, onions, bacon, pepperoni and cheese on mine. I also bought the diced tomatoes already seasoned as it seemed the ingredients were similar to the quick pizza sauce recipe on here - just added the balsamic. And boy was I not disappointed. My hubby as so happy, he even took a picture of it to send to his friends. Thanks for the recipe - this is def going to become a regular around here.
    • MashaSobaka
    • 2 years ago
    • This recipe is just fantastic. I've made it multiple times and the results are always wonderful. The only thing I've done differently is to add a squeeze of honey to the yeast to help it along - something I always do when I make bread of any kind, more out of habit than anything. You can easily make extra batches of the dough, divide the extra portions into containers, and freeze what you don't use after it's risen (I just leave them in the fridge overnight and freeze them in the morning). It really does improve the flavor when you let it rise, but even the un-risen stuff is fantastic. My ridged cookie sheets work perfectly - they make for an excellent crispy bottom of the crust. It's so nice to go from no pizza to two delicious homemade pizzas in about half an hour. I'll never let a pizza craving go unsatisfied again. So glad that I stumbled on this recipe.
    • Natalie @ Obsessive Cooking Disorder
    • 2 years ago
    • Used your crust recipe in my pear goat cheese with caramelized onions pizza!
    • Alas the yeast didn't rise...no idea why. This is the second time my yeast has failed me :( But it's ok, it still tasted good.
    • http://chefuy.blogspot.com/2013/12/pear-goat-cheese-pizza-with-caramelized.html.
    • Tina Quinn
    • 1 year ago
    • We have always ordered in pizza on Fridays, since finding this recipe I'm the pizza queen. Toppings have been everything from BBQ Chicken to Roasted Veggie. Hubby thinks I'm brilliant. All because of this recipe, yeah
    • labado
    • 1 year ago
    • So yummy! I've subbed in up to 1/2 c. of whole wheat flour, and it's still really good.
    • Michele Hudnall
    • 1 year ago
    • I clicked through from the Freeze a Dinner Kit post. You can make this dough and freeze it. Make a couple of batches, roll them up in individual balls and when they defrost, they will rise, ready to use! A quick pizza without homemade dough would be Lavash Bread....very quick and tasty!
    • Enjoy!
    • Millie | Add A Little
    • 6 months ago
    • I really like the look of the toppings in the first one!
    • DetVan
    • 5 months ago
    • At Marshalls I found a a large pizza stone, pizza cutter and peel for $12! Now I'm all setup to make pizzas like crazy.
    • fiddlercooks
    • 3 months ago
    • hey about the parchment paper - it works well, but if you want to be more ecological, you can use black poppy seeds on your pizza stone - would a dream for the non-stick effect and tastes good too!
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    Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 10
    • Amount Per Serving
    • Calories: 0 % Daily Value *
    • Total Fat: 0 g 0%
    • Saturated Fat: 0 g 0%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 0 mg 0%
    • Calcium: 0 mg 0%
    • Potassium: 0 mg 0%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 0 g %
    • Dietary Fiber: 0 g 0%
    • Sugar: 0 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0%
    • Vitamin C 0%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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