If kneading by hand, stir your flours and water mixture with your hands until they come together and form a ball.Using a stand mixer with a dough hook, knead in your machine for about 5 minutes until the dough forms a smooth ball.Add the oil if using to the activated yeast and slowly pour the mixture into your wet ingredients.Mix your dry ingredients in your mixing bowl.Prepare your active dry yeast as detailed above.*I have not tried this recipe with instant yeast but let me know in the comments below if you give it a try and how it works! Making Thin Crust Pizza Dough Once the dough doubles in size it’s ready to use. Your rise time may be cut down to as little as 10 minutes.Slowly pour your warm water (mixed with the oil if using) into the dry ingredients.Add the yeast straight to your mixing bowl with the flour and salt.And wait at least 5 minutes until the yeast bubbles and froths.Add the yeast to warm water (105-110 degrees F or the temperature of bath water).The process will just be a little different. You should certainly be able to use instant yeast for this recipe. If your water is too hot it could kill the yeast but having it warm enough will encourage the yeast to activate. If you have a kitchen thermometer you can make sure your water is between 105 – 110 degrees F or roughly the temperature of bath water. * 1 ½ cups of warm water binds it all together. And an optional touch of olive oil for ease and extra flavour.Touch of sugar to help activate the yeast.white flour wherever I can for the bit of extra nutrition. I try to incorporate whole wheat flour vs. I’ve been experimenting with homemade pizza dough for awhile now and this combination of ingredients is my favourite. Place on a board covered with cornmeal, parchment paper, or pizza pan, and top the pizza.This easy thin crust pizza dough recipe uses half whole wheat flour and half white flour for two 12″ rustic thin crust pizzas! It’s:Īnd It’s Thrifty, Tasty, And As Far As Bread Goes… Pretty Timely! Ingredients For This Thin Crust Pizza Dough When your toppings are ready (we generally take about 15 minutes to make the sauce, slice toppings and grate cheese) shape into an approximate round (or what will fit in your oven). Give it 100 turns, until it forms a nice smooth ball of dough.Ĭoat the outside with olive oil, return to the bowl, and set aside in a warm spot, covered, while you prepare the toppings. Adding a bit of flour, as necessary if it's too wet to handle. Knead the dough in the bowl, or on the counter. Īdd your flour, salt and any additional dough seasonings (herbs, garlic, caraway) at this point. Sprinkle on the yeast and leave for a minute or two. Pour in very warm water and swirl to dissolve the honey.
Put honey in the bottom of a large bowl (big enough to have plenty of space when your pizza dough doubles in size.) But often, I just stick with the tried and true. Or toss in some dehydrated garlic and herbs, for a more flavourful crust.
Depending on my mood, I might throw in some caraway seeds, love that pizza dough hack. These days I don’t follow any recipe, but do it mostly by feel. It’s so much fun when you can get hands-on and play with your pizza dough!Įveryone gets to make their own, perfect pizza. Damn, it was good.Īll you need for a great pizza night with friends is a batch of pizza dough and a selection of toppings. I’ve even made a bulgogi pizza with leftovers one night. But most nights it can be prepared faster than order-in. Sure, it’s not quite as fragrant or crisp as one that has had a bit of time to ferment and develop. The thing that I learned from Dana is that it’s perfectly acceptable to make a quick pizza dough. And then we stopped and measured during our Friday pizza nights, and tested repeatedly before sharing it with you. Over the years we have modified the recipe, without even realizing we did it, until we make it by feel more than measure. This pizza dough recipe was inspired by Dana’s Lifeline Frozen Pizza. I need to point out here that I learned to make pizza dough from Dana McCauley’s Pantry Raid cookbook. When I post photos of our homemade, not perfectly round, but gorgeously golden pizza, everyone wants to know how I do it. It’s crazy simple to make, but because of the ubiquity of pizza delivery, people haven’t realized that they can make their own pizza dough and create artisan pizzas in their oven at home.
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