Easy Thin Crust Pizza Dough
Easy cold rise, thin and crispy pizza dough will transport you. This is the recipe you've been looking for!
Servings 4 12" pizzas
Equipment
- 1 stand mixer (optional - you can mix this up with your hands)
- 1 pizza stone (or pizza oven, or pizza steel)
Ingredients
- 4 1/2 cups Double ZERO flour "00" (574 grams) plus more for working the dough
- 1 3/4 teaspoons salt
- 1 teaspoon instant yeast
- 1/4 cup olive oil
- 1 3/4 cup ice cold water
- 4 tablespoons melted butter, melted garlic butter, extra virgin olive oil optional for brushing on the cooked crust (try it!)
Instructions
- Weigh out the flour and add salt and yeast to it. Use a whisk to mix the dry ingredients together.
- Place a piece of parchment paper on a baking sheet and spray the paper with oil (non-stick spray) Set aside.
- Put the dry ingredients in the bowl of your stand mixer fitted with a dough hook. Add the oil and water. Mix together and set to medium-low speed for 5-7 minutes. If you are mixing by hand, knead about 8-10 minutes. Dough should feel a little sticky, but not stick to the sides of the mixing bowl (add flour by sprinkling until the dough pulls away from the side of the mixing bowl).
- Cut the dough into desired pieces. (4 balls/6 balls). Shape each piece into balls with floured hands and place on the oiled parchment paper. Spray the balls with oil and cover with plastic wrap. Place in the fridge for 1 - 3 days.
To freeze:
- Spray any dough balls you don't want to use for dinner with oil and place in individual freezer safe zip-top bags. You can then, simply freeze the dough for up to 3 months. Remove from the freezer before you plan to use and thaw in the fridge for 1-3 days.
To use the dough
- The day you want to make pizza, remove the dough from the fridge and let rest on the counter for 2 hours. Flatten to 1/2" and spray with oil and cover. This is the perfect time to prep your toppings.
Preheat the stone
- 45 minutes before you want to make pizza, place your pizza stone on the lowest rack in your oven (I have to remove the top rack completely) and preheat the stone for 45 minutes at 500°
Shape the dough
- On a floured surface, with extra flour at the ready. Flour your hands and shape the dough as thin as you can without tearing the dough. Use your fingertips to press from the center of the dough outward. You can also gently pull the dough or stretch it on the backs of your knuckles. Work to keep the circle shape, but don't stress if it doesn't work out. It will still taste amazing.
- Once your dough is as thin as you can get it, transfer the dough to a piece of parchment paper. Reshape as needed.
Add your toppings and bake
- Add your sauce and cheese and toppings. Thin crust is best with fewer toppings, but at this point, let your imagination roam! Go for it!
- Bake the pizza for 7-9 minutes checking often after the 7 minute mark. You can leave the parchment paper under the pizza or slide it out after 4-5 minutes. Either way is fine.
- Brush the crush with melted butter, garlic butter or extra virgin olive oil. Let the pizza sit for 4-5 minutes before slicing.
