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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 80.2
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 36.9 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 0.5 g
  • Protein: 2.0 g

View full nutritional breakdown of Pizza Dough for Thin Crust Pizza calories by ingredient
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Pizza Dough for Thin Crust Pizza

Submitted by: TINAKANTOR


Number of Servings: 16


    2 1/2 cups all-purpose flour (may substitute whole wheat flour for 1 cup of the all-purpose)
    1 (1/4 ounce) package active dry yeast
    1/4 teaspoon salt
    1 cup warm water
    1/2-1 tablespoon olive oil
    cornmeal, for sprinkling

    1 Mix a little sugar into the warm water.
    2 Sprinkle yeast on top.
    3 Wait for 10 minutes or until it gets all foamy.
    4 Pour into a large bowl.
    5 Add flour, salt, olive oil.
    6 Combine.
    7 Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).
    8 Cover and let rest for 20-30 minutes.
    9 Lightly grease two 12-inch pizza pans.
    10 Sprinkle with a little bit of cornmeal.
    11 Divide dough in half.
    12 Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
    13 Try to make it thicker around the edge.
    14 If desired, pre-bake at 425 F for 10 minutes (I don't always do this).
    15 Then spread with pizza sauce and use the toppings of your choice.
    16 Bake at 425 F for 10-20 minutes longer or until bubbly and hot.
    17 Makes 2 12-inch pizzas.
    18 If you don't want to use all the dough, you can freeze it.
    19 Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).
    20 When you want to make a pizza, take dough out of freezer and allow to thaw before using.


**I roll it out on parchment paper and put on a baking sheet and form edges then pre-bake on the top rack for 5-7 minutes. After pre-baking, I remove the crust, along with the parchment paper and top.
Then I bake at 500 F for 10 minutes right on the bottom oven rack and then remove the parchment paper and finish baking.


Serving Size: Makes 16 slices

Number of Servings: 16

Recipe submitted by SparkPeople user TINAKANTOR.

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