Thin-Crust Pizza Dough

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

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.

 

found on: thekitchn.com

 

 

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2 thoughts on “Thin-Crust Pizza Dough

  1. Pingback: Sweet Potato Kale Pizza | Happiness Is Made In The Kitchen

  2. Pingback: Kale Pesto Pizza | Happiness Is Made In The Kitchen

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