Crispy Artisan Thin Pizza Crust
Elevate your pizza night with this Crispy Artisan Thin Pizza Crust recipe. Designed for those who appreciate the delicate balance of crunch and flavor, this crust takes time to master but the results are undeniably rewarding. With a perfect combination of simple ingredients and a well-crafted technique, you'll be able to impress everyone with a pizzeria-worthy base right from your oven. Ideal for a variety of toppings, this crust is sure to become your go-to for all your favorite pizza creations.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Unbleached All-Purpose Flour
10 ounces (preferably Gold Medal)
Instant Yeast
1/2 teaspoon
Honey
1/2 teaspoon
Salt
1/2 teaspoon
Water
6 1/4 ounces (heated to 100 to 105 degrees F)
Olive Oil
1/4 cup
Instructions
1
Begin by weighing the flour and water for the most reliable results, as flour absorbency may vary.
2
In a food processor fitted with a steel blade, combine the unbleached all-purpose flour, instant yeast, honey, and salt. Pulse briefly to mix the dry ingredients.
3
With the processor running, gradually pour in the warm water and olive oil through the feed tube. Process for about 30 seconds until the dough comes together. If the dough feels dry, add a little more water, one tablespoon at a time.
4
Transfer the dough to a lightly oiled container, cover tightly, and refrigerate overnight to enhance its flavor and texture.
5
When ready to make your pizza, set your oven rack to the lowest position and place a pizza stone inside. Preheat the oven to 500°F (260°C).
6
Remove the chilled dough from the container and divide it into two equal halves.
7
Take one half of the dough and place it on the center of a large sheet of parchment paper.
8
Cover the dough with a large sheet of plastic wrap to prevent sticking. Let it rest for 10 minutes to relax the gluten.
9
Once rested, using a rolling pin, roll the dough to an even thickness of about 1/8 inch thick, aiming for a diameter of approximately 14 inches. Ensure the dough is even for a consistent bake.
10
Carefully remove the plastic wrap and proceed to top your pizza with your desired ingredients.
11
Using the parchment paper, transfer the pizza to the hot pizza stone in the oven. Bake for approximately 10 minutes, or until the crust is crispy and golden brown.
12
Once baked, carefully slide out the parchment paper for easy transfer onto a cutting board. Allow the pizza to cool for a moment before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main goal of the Crispy Artisan Thin Pizza Crust recipe?
The goal is to create a professional-quality, thin, and crispy pizza base that balances crunch and flavor.
How many ingredients are needed for this dough?
There are 6 primary ingredients: flour, yeast, honey, salt, water, and olive oil.
What type of flour is recommended?
The recipe calls for 10 ounces of unbleached all-purpose flour, specifically recommending Gold Medal brand.
Why should I weigh the flour and water?
Weighing is recommended for the most reliable results because the absorbency of flour can vary.
What kind of yeast does this recipe use?
This recipe requires 1/2 teaspoon of instant yeast.
What is the role of honey in the crust?
Honey is used to feed the yeast and contribute to the overall flavor of the crust.
How much olive oil is used?
The recipe requires 1/4 cup of olive oil.
What temperature should the water be?
The water should be heated to between 100 and 105 degrees Fahrenheit.
What equipment is used to mix the dough?
A food processor fitted with a steel blade is used to combine and process the ingredients.
How long should I process the dough?
Process the dough for about 30 seconds until it comes together.
What should I do if the dough feels too dry?
If the dough is dry, add more water one tablespoon at a time while the processor is running.
Is there a resting period after mixing?
Yes, the dough should be refrigerated overnight in a tightly covered container to enhance flavor and texture.
To what temperature should the oven be preheated?
The oven should be preheated to 500 degrees Fahrenheit (260 degrees Celsius).
Where should the pizza stone be placed in the oven?
The pizza stone should be placed on the lowest oven rack position.
How many pizzas does this recipe make?
The dough is divided into two equal halves to make two pizzas.
How do I prevent the dough from sticking while rolling?
Cover the dough with a large sheet of plastic wrap before rolling it out.
How long should the dough rest before rolling?
Let the dough rest for 10 minutes to allow the gluten to relax.
How thick should the pizza crust be?
The dough should be rolled to an even thickness of about 1/8 inch.
What is the target diameter for the rolled dough?
Aim for a diameter of approximately 14 inches.
What is the benefit of using parchment paper?
Parchment paper makes it easier to transfer the pizza to the hot stone and remove it after baking.
How long does the pizza need to bake?
Bake for approximately 10 minutes.
How can I tell when the pizza is finished?
The crust should look crispy and golden brown.
When should I remove the parchment paper from under the pizza?
Slide the parchment paper out after the pizza has finished baking for an easy transfer to a cutting board.
Does the recipe require a specific salt?
The recipe lists 1/2 teaspoon of salt without specifying a particular brand or type.
Is this crust suitable for many toppings?
Yes, it is described as ideal for a wide variety of toppings.
What category of food does this fall under?
This recipe is categorized under pizza, breads, and Italian cuisine.
Can I make the dough and bake it immediately?
The recipe recommends refrigerating the dough overnight for the best results in flavor and texture.
Should the dough be at room temperature when rolling?
The instructions suggest removing the chilled dough and letting it rest for 10 minutes before rolling.
What is the first step in the process?
The first step is weighing the flour and water to ensure accuracy.
Is this an easy recipe?
The recipe is tagged as 'easy pizza dough' but notes that it takes time to master the technique.