Thin-crust pizza is a lighter option than the regular thick-crust pizza and uses less dough. It is also quicker to make as the dough does not have to be proofed. It is perfect to serve as an appetizer or snack and great to feed a crowd during game days and pizza nights. Check out how to make thin-crust pizza from scratch at home.
2 ¼teaspoonInstant Yeast or Bread Machine yeast(7 grams)
Instructions
Option 1: Making dough in bread machine
Add all the wet and dry ingredients to the bread machine container in the order recommended by the bread machine manufacturer.
Close the lid and start the "Dough" cycle.
Once the dough is well kneaded and the final rise starts, remove the dough from the pan. (There is no need to let the dough rise for thin-crust pizza).
Option 2: Make dough in stand mixer
Put all ingredients in the stand mixer bowl and knead them with a dough hook for about 12 minutes on low setting until dough is well kneaded and attaches to the hook.
Making thin crust pizza
Place the dough on a lightly floured surface and knead it for a few seconds to make a smooth ball.
Divide the dough into 4 equal parts and roll one part on a floured surface to form a 10-inch pizza base about 3 mm or ⅛ inch thick.
Place the pizza base on a baking tray lined with parchment paper and apply some olive oil.
Apply pizza sauce, your favorite toppings, and cheese.
Bake the pizza in a preheated oven at 425°F for 10-12 minutes or until the cheese becomes golden brown in color.
Notes
There is no need to let the dough go through the first rise, once it is well kneaded, it is ready to use.
The recipe makes 4 thin-crust pizzas of 10 inches.