Italian Pizza Recipes

How to make Italian thin Crust Pizza dough

The Italian thin crust pizza dough. The crisp bite of this homemade thin-crust dough makes pizza night a gourmet affair.


pizza dough



Yields: 8


  • 1 tsp. active dry yeast
  • 1 tsp. sugar
  • 2 c. flour
  • 1/2 tsp. sea salt
  • 1/4 c. olive oil



  1. Stir the yeast, sugar, and 3/4 cup warm (110 degrees F) water together and set aside for 5 minutes.
  2. 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.
  3. 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.
  4. 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.



Buon Mangiata!


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