Easy Basic Homemade Thin Crust Pizza Dough

By Tracy

8 Person

435 Minutes

261 Calories

This healthy homemade thin crust pizza dough may look complicated but it’s not! Be sure to use the special flour and you’ll have perfect crust every time! There aren’t a lot of action steps, it just takes a long time to rise. It’s super easy to freeze the dough. After you divide it into 8 individual portions, wrap each portion carefully in plastic wrap, then place in an airtight plastic bag and place in the freezer.

Ingredients

1/4 cup semolina flour
370 ml cold tap water
2 cloves garlic
2 tsp. kosher salt
1 tsp. instant yeast
4 1/4 cups 00 flour

Method

01

Carefully measure out the 00 flour – I do this on a kitchen scale. Weigh your bowl first, then push, “tare,” until the number reaches 0. Then add 570 grams.
02

Add yeast, salt, and garlic to flour mixture. Weigh liquid measuring cup on a kitchen scale, add 370 ml of cold water.
03

If you have a kitchen aid type mixer, add flour first and then gradually add water. I like to take a spatula and mix mine around first before turning on the mixer.
04

Knead on low speed for 5 minutes.
05

Cover the bowl with plastic wrap and allow the dough to rise in a warm draft-free place until it’s about double in volume. This takes about 45-60 minutes. I actually have a “bread proof,” option on my oven so I put mine in there. If your oven can go as low as 100°F, then do this.
06

While the dough is rising, prepare your pans. Place a piece of parchment on a large baking sheet. Add about 1/4 cup of 00 flour and 1/4 cup of semolina flour. Mix with hands and spread over a baking sheet.
07

Once the dough is risen, divide dough into 8 pieces (weighing on a kitchen scale about 120 g or about 4 oz each). It’s best to weigh out each piece if you’re counting calories and points.
08

Place each dough ball on the baking sheet separated a few inches from each other. You may need two trays depending on your baking sheets.
09

Spray balls with oil. Cover tray with plastic wrap. Make sure it’s wrapped well, otherwise your dough will become hard in places.
10

Refrigerate for at least 6 hours or up to 3 days. When ready to make your pizzas, take out the dough 1 hour ahead of time and allow it to rise (still covered) on the counter.
11

Preheat oven to 500°F with pizza stone inside (if you have one – otherwise use a baking sheet later when you put in the pizza) or if you have a pizza oven about 700°F.
12

Form into pizzas. See the beginning of the post for pictures and more instructions, you should be able to make your individual pizzas almost dinner plate size -if you used the 00 flour. Add sauce if desired, and toppings. Bake until done about 6-8 minutes at 500°F or 2 minutes if you have a pizza oven.

Related Tags

Easy Basic Homemade Thin Crust Pizza Dough

3.8

( By Tracy )

01 Information

Grade easy
Serving 8 servings
Calorie 261 Kcal
Prep Time 375 Mins
Cook Time 60 Mins
Total Time 435 Mins

02 Ingredients

1/4 cup semolina flour

370 ml cold tap water

2 cloves garlic

2 tsp. kosher salt

1 tsp. instant yeast

4 1/4 cups 00 flour

03 Method

Step 1

Carefully measure out the 00 flour – I do this on a kitchen scale. Weigh your bowl first, then push, “tare,” until the number reaches 0. Then add 570 grams.

Step 2

Add yeast, salt, and garlic to flour mixture. Weigh liquid measuring cup on a kitchen scale, add 370 ml of cold water.

Step 3

If you have a kitchen aid type mixer, add flour first and then gradually add water. I like to take a spatula and mix mine around first before turning on the mixer.

Step 4

Knead on low speed for 5 minutes.

Step 5

Cover the bowl with plastic wrap and allow the dough to rise in a warm draft-free place until it’s about double in volume. This takes about 45-60 minutes. I actually have a “bread proof,” option on my oven so I put mine in there. If your oven can go as low as 100°F, then do this.

Step 6

While the dough is rising, prepare your pans. Place a piece of parchment on a large baking sheet. Add about 1/4 cup of 00 flour and 1/4 cup of semolina flour. Mix with hands and spread over a baking sheet.

Step 7

Once the dough is risen, divide dough into 8 pieces (weighing on a kitchen scale about 120 g or about 4 oz each). It’s best to weigh out each piece if you’re counting calories and points.

Step 8

Place each dough ball on the baking sheet separated a few inches from each other. You may need two trays depending on your baking sheets.

Step 9

Spray balls with oil. Cover tray with plastic wrap. Make sure it’s wrapped well, otherwise your dough will become hard in places.

Step 10

Refrigerate for at least 6 hours or up to 3 days. When ready to make your pizzas, take out the dough 1 hour ahead of time and allow it to rise (still covered) on the counter.

Step 11

Preheat oven to 500°F with pizza stone inside (if you have one – otherwise use a baking sheet later when you put in the pizza) or if you have a pizza oven about 700°F.

Step 12

Form into pizzas. See the beginning of the post for pictures and more instructions, you should be able to make your individual pizzas almost dinner plate size -if you used the 00 flour. Add sauce if desired, and toppings. Bake until done about 6-8 minutes at 500°F or 2 minutes if you have a pizza oven.

04 Author

Tracy

109 Recipes

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