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February 12, 2013

Best Thin-Crust Pizza Dough Ever!!

Two medium pizza crust with only one cup of all-purpose flour, one cup of whole wheat flour, yeast and water combined with 2 tbsp. of olive oil to keep the dough from getting soggy.

This recipe is the best; the crust is very thin and tastes yummy. I used my food processor to make this dough, but it also works by hand. This is a very easy and inexpensive recipe for a homemade pizza from scratch.

For the topping, I used some left over pesto sauce, very thin zucchini slices, fresh tomatoes and kalamata olives.

Ingredients: (2 x 9” crust)

1 cup all-purpose flour
1 cup whole wheat flour
1 cup warm water
2¼ tsp. instant dry yeast
1 tsp. salt + ¼ tsp. black pepper
2 tbsp. olive oil


Stir together the water, yeast and add a pinch of sugar. Let stand until foamy, about 5 minutes.

In the bowl of your food processor, place the dough blade and add flours, salt, pepper and the yeast mixture.

Add 1 tbsp. olive oil at a time and continue processing until the dough forms a ball, then process for 1 more minute.

Coat the inside of a large bowl with olive oil and place in the dough. Cover with plastic wrap and let the dough rise in a warm place until doubled in size about 30 to 40 minutes, depending on the quality of the yeast you’re using.

Meanwhile, prepare your favourite topping.

Preheat the oven to 500F (250C) and place a baking tray in the oven.

Divide the dough into 2 pieces and place on a lightly floured surface. Roll each piece very thin to about 9” size. Remove the tray from the oven and sprinkle with cornmeal or semolina. Place the 9” rolled crust on the baking tray and add your favourite sauce and topping. 

Bake for 15 minutes, until the pizza is golden color.

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