Thin Crust Pizza
A thin crispy crust pizza dough recipe
Ingredients
- 2.5 ounces olive or avocado oil
- 1 tablespoon apple cider vinegar
- 5 ounces water
- 1 teaspoon active yeast
- 2 teaspoon salt
- 2 cup flour 00' flour is best for pizza dough
- olive or avocado oil for handling the dough when preparing
- Sauce, cheese and toppings of your choice Keep it light, this is a thin crust
Instructions
- Combine all ingredients in a large bowl
- Mix together and knead for 5 minutes
- Allow the dough to rest for 10 minutes
- Knead the dough again for 5 - 7 minutes
- Drizzle olive oil over the dough to cover
- Cover the bowl tightly with plastic
- Allow the dough to rise for one hour
- Divide dough into two equal parts
- Shape each part into a ball
- Place each ball into a zip top bag and drizzle with more oil before sealing
- Place in the refrigerator until ready to use (can be kept in fridge for up to 3 days
- Take dough out of fridge and allow it to come to room temperature
- Preheat pizza stone in oven to 525 degrees F
- Place each dough ball on a piece of parchment paper (the paper should be slightly larger than 12 inches)
- Shape each dough ball into a twelve-inch round on the parchment paper
- Move paper with dough onto a round pizza pan or cutting board
- Top pizzas with sauce, cheese and toppings
- Slide one pizza onto hot pizza stone
- Bake for 8 to 12 minutes or until desired doneness
- Remove from oven and allow to cool before slicing and serving
Notes
This dough recipe will freeze well. Place in an air-tight container, zip top bag or food saver bag. Remove from freezer about one to one and a half hours before using or put in fridge the night before you want to use it.
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