The Italian thin crust pizza dough. The crisp bite of this homemade thin-crust dough makes pizza night a gourmet affair.
- 1 tsp. active dry yeast
- 1 tsp. sugar
- 2 c. flour
- 1/2 tsp. sea salt
- 1/4 c. olive oil
- Stir the yeast, sugar, and 3/4 cup warm (110 degrees F) water together and set aside for 5 minutes.
- Pulse flour and salt together in a food processor. Stream in the yeast mixture and oil through the feed tube while continuing to pulse until a shaggy dough is formed.
- Transfer dough to a floured surface and knead for 5 minutes until dough is elastic. Place the dough in a large, oiled bowl. Cover with a dampened towel. Let rise in a warm, draft-free area until doubled in volume, about 1 hour.
- Punch the dough down to deflate, cover, and let rise for 30 minutes more. For a perfect crust, place risen dough on floured surface. Punch down with knuckles. Flour dough, hands, and rolling pin. Roll dough in long, even strokes.
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