Ultimate Thin-Crust Gourmet Pizza
Experience the perfect meld of a crispy, thin crust with a burst of gourmet flavors. This pizza, inspired by the best of Robbie's Recipes, ensures satisfaction with every bite, complemented by your favorite toppings. The dough is both springy and forgiving, allowing you to indulge your creativity with a range of classic and contemporary toppings. Whether you like it cheesy or packed with veggies and meats, there's always room for more olive oil if a crispier crust is your style.
4
Servings
300
Calories
10
Ingredients
Ingredients
Active dry yeast
1 1/4 ounces (dissolved in warm water)
Granulated sugar
1/4 teaspoon (mixed with yeast)
Warm water
1/3 cup (for dissolving yeast)
Boiling water
1/3 cup (optional infusion with herbs)
All-purpose flour
1 3/4 cups (combined with salt)
Salt
1/2 teaspoon (mixed with flour)
Olive oil
as needed (for brushing on dough)
Pizza sauce
as needed (spread over crust)
Shredded cheese
as needed (for topping)
Suggested toppings
as desired (including fresh and marinated options)
Instructions
1
In a small bowl, dissolve the active dry yeast and granulated sugar in the warm water. Let the mixture rest until frothy, about 8 minutes.
2
While waiting, in a larger bowl, mix together the all-purpose flour and salt.
3
Once the yeast mixture is ready, pour it over the flour mixture. Use a heavy spoon to mix until a shaggy dough is formed.
4
Turn the dough onto a lightly floured surface and knead it gently for about 2 minutes until smooth.
5
Starting from the center and working outwards, press the dough into a 12-inch circle.
6
Transfer the dough onto a lightly greased pizza pan, stretching it to fit the pan's edges.
7
Brush a light layer of olive oil over the surface of the dough to enhance crispiness.
8
Spread your preferred pizza sauce over the crust, leaving a small border for the crust.
9
Generously sprinkle shredded cheese over the sauced dough. Consider using a blend of mozzarella, Romano, and Parmesan for extra flavor.
10
Add your choice of toppings, such as marinated artichokes, bell peppers, chili, sun-dried tomatoes, fresh basil, ham, pineapple, or Italian sausage.
11
For a gourmet touch, sprinkle on Parmesan, feta, crumbled goat cheese, spinach leaves, and dried red pepper flakes.
12
Preheat your oven to 500°F (260°C).
13
Bake the pizza in the preheated oven for 8-12 minutes, or until the edges are golden brown and the cheese is bubbling.
14
Allow the pizza to cool slightly before slicing. Serve fresh or freeze for future enjoyment.
Nutrition Information
10g
Fat
45g
Carbs
12.5g
Protein
2.5g
Fiber
625mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the main feature of the Ultimate Thin-Crust Gourmet Pizza?
The main feature is a crispy, thin crust combined with a burst of gourmet flavors and a springy, forgiving dough.
How many servings does this pizza recipe make?
This recipe is designed to yield 4 servings.
How long should the yeast mixture rest?
The active dry yeast and sugar mixture should rest in warm water for about 8 minutes until it becomes frothy.
What is the oven temperature for baking this pizza?
The oven should be preheated and set to 500°F (260°C) for the best results.
How long does the pizza need to bake?
The pizza typically bakes for 8 to 12 minutes, or until the edges are golden brown and the cheese is bubbling.
What type of flour is recommended for the dough?
The recipe calls for 1 3/4 cups of all-purpose flour.
How long should I knead the pizza dough?
After forming a shaggy dough, turn it onto a floured surface and knead gently for about 2 minutes until smooth.
What size should I press the dough into?
The dough should be pressed into a 12-inch circle, starting from the center and working outwards.
Why is olive oil brushed onto the dough?
A light layer of olive oil is brushed over the surface to enhance the crispiness of the crust.
Which cheeses are suggested for the topping?
A flavorful blend of mozzarella, Romano, and Parmesan is recommended.
What are some suggested gourmet toppings?
Options include marinated artichokes, bell peppers, sun-dried tomatoes, fresh basil, ham, pineapple, and Italian sausage.
Can this pizza be frozen for later?
Yes, the pizza can be served fresh or frozen for future enjoyment.
How many calories are in one serving?
Each serving contains approximately 300 calories.
What is the protein content per serving?
Each serving provides 12.5g of protein.
How much sodium is in a serving of this pizza?
There is 625mg of sodium per serving.
What is the fat content per serving?
The fat content is 10g per serving.
How many carbohydrates are in a serving?
There are 45g of carbohydrates per serving.
Does the recipe include fiber?
Yes, each serving contains 2.5g of fiber.
How should the pizza pan be prepared?
The dough should be transferred onto a lightly greased pizza pan.
What can be added for a gourmet touch?
For an extra gourmet touch, consider adding feta, crumbled goat cheese, spinach leaves, and dried red pepper flakes.
How much warm water is needed for the yeast?
The recipe requires 1/3 cup of warm water to dissolve the yeast.
What is the purpose of the sugar in the recipe?
Granulated sugar is mixed with the yeast to help it dissolve and activate.
How do I know when the pizza is finished baking?
The pizza is done when the edges are golden brown and the cheese is bubbling.
Is there a secret to a crispier crust?
Yes, if you prefer a crispier crust, you can use more olive oil when brushing the dough.
How much salt is used in the dough?
The dough requires 1/2 teaspoon of salt mixed into the flour.
How much yeast is used?
The recipe uses 1 1/4 ounces of active dry yeast.
Should the pizza be sliced immediately?
It is recommended to allow the pizza to cool slightly before slicing.
What is the role of the boiling water?
The 1/3 cup of boiling water is optional and can be used for an infusion with herbs.
How should the pizza sauce be applied?
Spread your preferred sauce over the crust while leaving a small border for the edges.
What is the initial mixing step for the dough?
Once the yeast is frothy, pour it over the flour and salt mixture and use a heavy spoon to mix until a shaggy dough forms.