If you would want to up your pizza consumption, this thin crust pizza dough recipe is right up your alley. The amount of dough needed to make one 13 inch pizza is about 150 grams. About 40 percent less dough than our traditional 72 hour dough recipe. Instead of hand stretching, you will take a rolling pin and literally squish the day lights out and knock out those air bubbles. Top it light and you have yourself one healthy, crispy pizza.
Pair this thin crust pizza dough with a scorching hot Baking Steel and you will be making pizza that rivals the best pizzerias on the planet. All from your home kitchen. Thin is in...
Makes 6 - 135-140 Gram Dough Balls
Thin crust pizza recipe
500 grams (3 ¾ cups) bread flour
16 grams (1 tablespoon) fine sea salt
1 gram (1/4 teaspoon) active dry yeast
300 grams (1-1/4 cups) water, room temperature
1. Combine dry ingredients into a bowl and whisk.
2. Slowly add water. Using a wooden spoon, mix thoroughly.
3. Remove from bowl and knead for 2-3 minutes to remove any clumps.
4. Place dough in a bowl and cover with a damp cloth or plastic wrap.
5. Place on counter and bulk ferment for 24 hours at room temperature.
6. NEXT DAY: Lightly flour a work surface, remove dough and place on floured work surface.
7. Divide dough into 6 portions, about 135-140 grams each. Next we're going to make dough balls. Place one dough between your hands and fold two sides into center. Rotate 90 degrees and fold into center and continue this process until a ball is formed. Place smooth side into palm and swiftly pinch the seam closed. You can be aggressive with the pinch.
8. Place dough into highly oiled plastic cylinders, date cylinders and place in fridge for 48 hours.
9. Remove from refrigerator at least 1 hour before you use.