If you have a stand mixer this recipe is about as easy as they come simply pop all the ingredients in and prepared to be wowed by what comes out. This pizza is best when rolled thin and cooked until the edges are perfectly crisp. Ready for just about any toppings and with a very short rise time it’s great for a slow Friday night. You can honestly ignore the rise time if you’re in a rush and you roll it out thin enough it will puff while you’re putting toppings on and when cooking but for a little extra softness waiting the 30 minutes for it to rise will give it a pillow-y texture. This recipe easily doubles for a crowd.
Thin Crust Pizza
AuthorMabMix everything but the water and oil in the bowl of the food processor or a stand mixer
Add the water (make sure it's heated but not too hot), and process until the ingredients are all combined.
Now add the oil in a thin stream and process until the oil is evenly mixed into the dough.
Turn the dough out onto a lightly floured surface, and knead for a couple of minutes until it’s smooth and even and let rest for 30 minutes. You can place this dough in the refrigerator overnight as well in a sealed bag.
To cook: Heat oven to 425 degrees, divide the dough in to 2 parts and roll each of the balls out to 12" circles on a lightly floured surface.
Top your pizzas as you see fit. I go for a layer of tomato sauce, mozzerella and usually spinach and onions with a small amount of cheese on top to seal in the toppings.
Place the pizza on a lined baking tray (or a pizza peel) and slide it onto the oven. Bake for 10-15 minutes, or until browned.
Adapted from Frugal Girl
Ingredients
Directions
Mix everything but the water and oil in the bowl of the food processor or a stand mixer
Add the water (make sure it's heated but not too hot), and process until the ingredients are all combined.
Now add the oil in a thin stream and process until the oil is evenly mixed into the dough.
Turn the dough out onto a lightly floured surface, and knead for a couple of minutes until it’s smooth and even and let rest for 30 minutes. You can place this dough in the refrigerator overnight as well in a sealed bag.
To cook: Heat oven to 425 degrees, divide the dough in to 2 parts and roll each of the balls out to 12" circles on a lightly floured surface.
Top your pizzas as you see fit. I go for a layer of tomato sauce, mozzerella and usually spinach and onions with a small amount of cheese on top to seal in the toppings.
Place the pizza on a lined baking tray (or a pizza peel) and slide it onto the oven. Bake for 10-15 minutes, or until browned.
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