Pizza Crust - Thin

By lindaauman

Ingredients

• 3 1/3 c all-purpose unbleached flour, plus extra for dusting
• 1/4 c whole-wheat flour
• 1 pkg (2 1/2 tsp) quick-rise yeast
• 1 T sugar
• 1 T salt
• 1 1/4 c warm water (110F) plus extra as needed
• 2 T olive oil, plus extra as needed

Preparation

Step 1

In a food processor (at least 11 cup size) or stand mixer w/dough hook (takes a bit longer than food processor but not much), combine the all-purpose flour, whole-wheat flour, yeast, sugar, and salt. Pulse (or stir if using mixer) to mix the ingredients. With the motor running, add the water and olive oil in a steady stream, and then pulse until the dough comes together in a rough mass. About 12 seconds in food processor. If dough does not form into a ball, sprinkle with 1 – 2 tsp. water and pulse/mix again until a rough mass forms.

Let the dough rest for 5 – 10 minutes.

Process again for 25-30 seconds. The dough should be tacky to the touch but not sticky. Transfer the dough to a lightly floured work surface and form into a smooth ball. (I just put some flour on my hands and formed the ball in my hands.)

Place the dough in a large oiled bowl, turn to coat with oil, and cover with plastic wrap. Let the dough rise in a warm place until doubled in bulk and spongy, about 1.5 hours.

When dough is ready to work, pre-heat oven to 450 then pre-heat pizza stone for 45 minutes.

Turn the dough out onto a lightly floured work surface, punch it down, and shape into a smooth cylinder. Divide the dough into 2 equal pieces (I divided into 3 pieces b/c we like thin crust). Shape each piece into a smooth ball, dusting with flour only if the dough becomes sticky. Cover both balls of dough with a clean kitchen towel and let rest 10 minutes before proceeding with your chosen pizza recipe. If you are using only one ball of dough, place the other(s) in a gallon-size freezer bag and freeze for up to two months. (When ready to use, thaw frozen dough for 3-4 hours at room temperature.)

Roll out the dough to desired thickness and top with favorite toppings! The thinner the dough is stretched, the crisper the crust will be.

Transfer pizza to hot pizza stone (I use a wooden pizza reel…I put parchment paper on the reel, then roll out the dough and build the pizza right on the reel. Slide the pizza – parchment paper and all – right on to the hot stone.) Bake for 9-12 minutes or until dough is golden and cheese is melted.