EASY AS PIE 10-MINUTE NO-RISE THIN-CRUST PIZZA DOUGH
This came from one of the volumes in my e-cookbook collection-- it's meant to yield one 12" pizza but I get about two 8" or 9" individual pizzas with it. You can bake the raw dough with sauce and cheese on it but I prefer to bake ahead and freeze the crusts so I can just thaw it out then put sauce and toppings on. According to the instructions, you can use regular all-purpose flour if you don't have bread flour. (1 3/4 cups AP flour + 5 1/4 teaspoons vital wheat gluten = 1 3/4 cups bread flour)
Provided by the80srule
Categories Low Cholesterol
Time 20m
Yield 2 9" crusts, 2 serving(s)
Number Of Ingredients 6
Steps:
- Proof the yeast in the warm water with the honey or sugar for 8-10 minutes or until foamy.
- Add the remaining ingredients together and knead well, about 2-5 minutes.
- If the dough seems a little sticky, dust your hands with some flour and knead again.
- Grease a pizza pan or pie pan with cooking spray, and place the dough into it-- entire thing if a 12" pie, or half for an 8" or 9" pan.
- I prefer to bake these crusts ahead of time-- but if you want to eat it now, you can put the sauce, cheese, toppings, etc. on it and use the same baking instructions.
- Bake at 500F for 8-12 minutes or until the edges are nice and brown.
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naties 360
[email protected]I'm not a big fan of thin crust pizza, but this recipe changed my mind. The dough is so crispy and flavorful, and it holds up well to all of the toppings.
Jasmine Chamfya
[email protected]This dough is so versatile. I've used it to make pizza, calzones, and even breadsticks. It's always a hit with my family and friends.
Farhan Pubg
[email protected]I love that this recipe is so quick and easy. I can have a delicious pizza on the table in less than 30 minutes.
kiarah queen
[email protected]This is the best thin crust pizza dough recipe I've ever used. It's so easy to make and it always turns out perfect.
Anas Xabiib
[email protected]I'm so glad I found this recipe. It's the perfect way to make thin crust pizza at home.
Wazir Ahamed
[email protected]This dough is so good, I could eat it plain!
Diana Stepanuk
[email protected]I've been making this recipe for years, and it's always a hit. My friends and family love it!
Muhammad Saud
[email protected]This is a great recipe for beginners. It's so easy to follow, and the results are delicious.
Obidur Rohoman
[email protected]I've tried several different thin crust pizza dough recipes, and this one is by far the best. The dough is so easy to work with, and it bakes up perfectly.
Shakari Munda
[email protected]I love that this recipe doesn't require any kneading. It's so easy to make, and the results are amazing.
Onyinye Nnadi
[email protected]This dough is so versatile. I've used it to make pizza, calzones, and even breadsticks.
Mdraihan Khan
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends. They love the thin and crispy crust.
Chris Sithole
[email protected]I'm not a big fan of thin crust pizza, but this recipe changed my mind. The dough is so crispy and flavorful, and it holds up well to all of the toppings.
Alfred Thompson
[email protected]This is the best pizza dough recipe I've ever tried. It's so easy to make and it tastes amazing.
Shine pyae lay
[email protected]I was amazed at how quickly this dough came together. I had a delicious pizza in the oven in less than 30 minutes.
Jordan v
[email protected]This dough is so easy to work with. It doesn't require any kneading, and it rolls out perfectly. I've even used it to make calzones and strombolis.
Mary Kivuva
[email protected]I love this recipe because it's so versatile. You can use it to make any kind of pizza you want. I've made pepperoni pizza, veggie pizza, and even dessert pizza. The possibilities are endless!
Dilawar Chaudhary
[email protected]This easy as pie thin crust pizza dough recipe is a keeper! It's so quick and easy to make, and the results are amazing. The dough is thin and crispy, and it holds up well to all of your favorite toppings. I've made this recipe several times now, and