Thin Crust Pizza Dough
Recipe from Baking With Steel
When it comes to crust, everyone has an opinion. For some, the heftier the better; even Sicilian crust isn’t thick enough. Others prefer a chewy crust like a New York slice. And for others, it’s only real pizza if it’s served with a cracker-thin, crispy crust. If you’re a member of the “thin is in” camp, this crust is for you.
The secret to its success? First, you’ll use less dough per serving: the dough ball portions weigh in at about 140 grams each, or about 40% less than our 72 hour pizza dough. Second, you’ll stretch it super thin, and roll it with a rolling pin to knock out air bubbles. The thin, flatter dough attains a perfectly crispy texture when baked. Top it lightly and let the edges blister for the best results.
Thin Crust Pizza Dough Recipe
Makes six 10-inch pies
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
In a large bowl, whisk together the bread flour, salt, and yeast.
Slowly add the water, and mix with a wooden spoon just to combine. Once the mixture is moistened, remove from the bowl with lightly oiled or wet hands (to discourage sticking) and knead on a lightly floured work surface for 3-4 minutes to remove any clumps. The dough won’t become elastic, but should easily form a loose ball and become a very sticky.
Place the dough in a lightly oiled bowl and cover with a damp, clean kitchen towel or plastic wrap.
Place on counter for 24 hours at room temperature. It dough will double in size and you may see bubbles forming on the surface.
Lightly flour a large cutting board or countertop and turn the dough out onto it. Wet or lightly oil your hands again.
Divide dough into 6 equal portions (about 140-150 grams each). Form the dough into balls.
Place each dough portion in a lightly oiled airtight round container; label with the date. Refrigerate for up to 5 days.
Remove the dough from the refrigerator 1 hour before using to allow the dough to come to room temperature.
To roll out the dough, place it on a lightly floured work surface and punch it down into a circle roughly 5” in diameter. Then, using a rolling pin, roll it horizontally and vertically to work it into a circle about 1/8” thick and 11-12 inches across. Knock out any additional air bubbles by hand to ensure the dough stays flat as it cooks.