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Thin-Crust Pizza Dough

Thin-Crust Pizza Dough

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  • Makes: 12 servings
  • Yield: twelve 8-inch pizza crusts
  • Hands On 20 mins
  • Total Time 56 hrs (to chill and rise)

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At Kinnikinnick Farm in Illinois, Susan Cleverdon and her daughter Erin Grace have perfected a pizza dough that yields puffy-yet-crispy pies. The long-ferment dough uses Italian 00 flour (available online or at specialty stores); all-purpose works, too.

Ingredients

  • 3 1/2 cups tepid water (105 degrees F)
  • 1 rounded teaspoon sugar
  • 1 rounded teaspoon active dry yeast (they call for rounded tablespoon)
  • 1/4 cup olive oil
  • 8 cups '00' flour or all-purpose flour, plus additional for dusting
  • 2 tablespoons kosher salt

Directions

  1. In a 5- to 6-quart stand-mixer bowl, combine water and sugar. Sprinkle yeast on top of the water. Let stand for 5 minutes.
  2. Stir in olive oil. Gradually stir in 4 cups of the flour, 2 cups at a time, mixing with a spatula until dough is smooth. Cover with plastic wrap; let rise in a warm place until doubled and bubbly. (Mixture will be wet and soft and smell yeasty.)
  3. Sprinkle salt over the dough. Add the remaining 4 cups of flour, 1 cup at a time, mixing by hand after each addition, taking care to incorporate the flour at the bottom of the bowl. (Mixture will still be quite wet.)
  4. Place bowl in stand-mixer fitted with dough hook. Mix on low speed for 1 minute; increase speed to medium-low and continue mixing until dough forms a ball and cleans the side of the bowl. Add additional flour as needed, but be sparing. The dough should be sticky.
  5. Transfer dough to a 4- to 5-quart oiled container, turning dough to coat with oil. Chill, covered, for 24 to 48 hours.
  6. About 5 hours before bake time, remove the container from the refrigerator. About 2 hours before bake time, turn dough out onto a well-floured surface. With floured hands and a bench scraper, divide dough into 12 pieces. Shape into balls by folding edges to the center and pinching together. Place balls on a greased and floured tray. Sprinkle with flour and cover with a clean towel until ready to use.
  7. Preheat oven to 475 degrees . To shape pizzas, on a floured surface roll or pat each dough round to an 8-inch circle. Transfer to a lightly greased sheet pan dusted with cornmeal. Top as desired and bake for 13 to 15 minutes or until crust is puffed and browned.

Nutrition Facts

(Thin-Crust Pizza Dough)

Servings Per Recipe 12, sat. fat (g) 1, Thiamin (mg) 0, Monounsaturated fat (g) 3, Niacin (mg) 0, carb. (g) 63, Riboflavin (mg) 0, Trans fatty acid (g) 0, Folate (µg) 23, Polyunsaturated fat (g) 0, Pyridoxine (Vit. B6) (mg) 0, sugar (g) 0, sodium (mg) 563, fiber (g) 3, Cobalamin (Vit. B12) (µg) 0, calcium (mg) 2, cal. (kcal) 338, vit. A (IU) 0, Potassium (mg) 10, pro. (g) 6, chol. (mg) 0, iron (mg) 1, Fat, total (g) 5, vit. C (mg) 0

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