- 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
Pizza Dough for Thin Crust PizzaSubmitted by: TINAKANTOR
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.
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.