Best 3 Thin And Crispy Pizza Crust Recipes
Pizza, a delectable dish with a rich history, has captured hearts worldwide with its diverse flavors and textures. From its humble origins in Italy to its global prominence, pizza has undergone countless variations, each region and culture leaving its unique imprint on this culinary masterpiece. This article takes you on a journey through the realm of pizza, presenting an array of recipes that showcase the versatility and creativity of this beloved dish.
Within these pages, you'll discover a collection of mouthwatering pizza crust recipes that form the foundation of any great pizza. From the classic thin and crispy crust, beloved for its delicate crunch and airy texture, to the thick and chewy pan pizza crust, renowned for its hearty and satisfying bite, this article provides step-by-step instructions and expert tips to help you achieve pizzeria-quality crusts in your own kitchen.
Accompanying these exceptional crusts is a symphony of toppings and sauces, each contributing its own layer of flavor and artistry to the pizza experience. From the traditional tomato sauce, a vibrant canvas for a myriad of toppings, to the creamy Alfredo sauce, adding a luscious richness to any pizza, this article equips you with the knowledge and techniques to create sauces that elevate your pizza to new heights of culinary excellence.
But the journey doesn't end there. This article also delves into the realm of specialty pizzas, introducing you to unique and tantalizing flavor combinations that will ignite your taste buds and leave you craving more. Whether it's the classic Margherita pizza, adorned with fresh mozzarella, juicy tomatoes, and fragrant basil, or the adventurous BBQ chicken pizza, bursting with smoky barbecue sauce, tender chicken, and caramelized onions, these recipes offer endless opportunities for culinary exploration and experimentation.
So, prepare to embark on a culinary adventure as you explore the diverse world of pizza. With this article as your guide, you'll master the art of creating exceptional pizza crusts, discover a symphony of flavors in sauces and toppings, and unleash your creativity with specialty pizzas that will impress your family and friends. Let the aroma of freshly baked pizza fill your kitchen and transport you to a world of culinary delight.
FAST, THIN, AND CRISPY CRUST PIZZA
from the blog "One Upon a Plate" - http://onceuponaplaterecipes.blogspot.com/2009/11/fast-thin-and-crispy-crust-pizza.html - "This is the recipe my family always uses when we need a fast pizza dough, it requires virtually no rise-time and bakes up firm and very crisp. But don't worry if you want to make it ahead, or if you have left over dough, just form into a ball (or balls) and wrap in cling film and store in the refrigerator up to one day, or freeze for longer storage."
Provided by ellie3763
Categories Yeast Breads
Time 42m
Yield 1 large, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl or glass measuring cup dissolve the yeast and sugar in warm water, stir and set aside for 10 minutes. Mixture should begin to bubble and foam at the end of the time (indicating that the yeast is activated & alive.).
- In a medium bowl, combine flour and salt, set aside.
- Add the liquid yeast mixture (and olive oil if using) to the dry ingredients and stir until well combined.
- Flour a work surface and knead dough for a couple of minutes until smooth and elastic.
- Shape the dough into 1 large, 2 medium, or 4 small pizzas using whatever method you prefer; rolling pin, stretching or off the board between your two hands, in the air.
- If you have a pizza peel, sprinkle lightly with corn meal and build your pizza. If not, lightly grease a flat cookie sheet (or inverted jelly roll pan) and build your pizza.
- I brush the formed dough very lightly with olive oil (optional), then pizza sauce (not too generously), cheese then any other other ingredients. Keep toppings rather sparse if you want a really crispy crust.
- Bake in hot oven until as crispy as desired. Usually 8 to 12 minutes, but this will vary depending upon pizza stone vs. pan and the toppings you have chosen.
- You can also make this in a food processor ~ Mix the water, sugar and yeast as directed in a small container. Place flour and salt in bowl of processor and pulse a few times to mix. Add the liquid yeast mixture (and olive oil, if using) and pulse until blended; adding more flour until mixture just forms a ball and the dough follows the blade around the bowl. (Additional flour is needed when using food processor method, because you are not hand-kneading on a floured board). To remove from food processor bowl, flour your hands well, form dough into a ball (or balls) and shape as directed.
HOMEMADE THIN CRUST PIZZA (CRISPY DOUGH AND SWEET BALSAMIC SAUCE
Don't be scared of how long this recipe looks! It's super simple and the results are amazing! Use your favorite toppings - we like shredded chicken, roasted red peppers, fresh spinach, and mozzarella. Adapted from http://www.thekitchn.com/thekitchn/main-dish/recipe-homemade-thin-crust-pizza-045499
Provided by mikey ev
Categories < 60 Mins
Time 55m
Yield 2 14-inch pizzas, 4 serving(s)
Number Of Ingredients 16
Steps:
- Pre-heat your oven to 500 degrees. If you have a baking stone, put it on a rack in the lower-middle part of the oven.
- In a small bowl or liquid measuring cup, heat the water until it feels barely lukewarm when you test it with your finger (if the water is so hot that you can't leave your finger in it, wait for it to cool down). Add the yeast to the water and use a fork or whisk to stir it into the water. Set this aside for a few minutes and allow the yeast to dissolve.
- Measure out the flour into a large mixing bowl. Add the salt and use your hand or a whisk to combine.
- Make a well in the center of the flour and pour in the water-yeast mixture. Use your fingers or a wooden spoon to combine everything together.
- When it comes together into a cohesive ball, turn it out onto the counter along with any extra flour in the bowl that hasn't yet gotten worked inches.
- Knead the dough until all the flour is incorporated and the dough is smooth and elastic to the touch--about five minutes.The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it's smooth and silky.
- Use a bench scraper to divide the dough in two. Shape each half into a smooth ball. Set aside while preparing sauce.
- Heat olive oil in a sauce pan over medium heat. Add minced garlic and red pepper olive oil (or a little extra olive oil, plus red pepper flakes).
- Saute 2 minutes, or until garlic is golden. Add half of the white sugar, and allow to melt (it might start to look clumpy, don't worry and keep going).
- Add drained tomatoes and the rest of the white sugar. Cook for 2 minutes.
- Add the rest of the ingredients (prepared sauce, brown sugar, balsamic vinegar, basil, oregano, bay leaf, salt, and pepper). Lower heat to medium-low and simmer for 20 minutes. You can break up the tomatoes with a wooden spoon, or use an immersion blender if you prefer.
- Work one piece of the dough in your hands and form it into a large disk. Working from the middle of the dough outwards, use the heel of your hand to gently press the dough outward until it's about 1/4 of an inch thick or less. You can also use a rolling pin for this part.
- Repeat with the second piece of dough (or freeze it for later).
- Place pizza dough on baking stone or baking sheet with cooking spray.
- Spoon a few tablespoons of sauce into the center of each pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings except the cheese.
- Bake for about 5 minutes and then rotate the pizza 180-degrees (most ovens have 'hot spots' your pizza will bake unevenly if it's not rotated). Bake for another 3 minutes and then sprinkle the cheese over the top. Bake for another 2-3 minutes until the edges are golden brown and crispy.
- Remove your pizza from oven and let it cool on a wire rack for a few minutes before cutting.
Nutrition Facts : Calories 399.1, Fat 7.7, SaturatedFat 1.1, Sodium 831.2, Carbohydrate 75.3, Fiber 4.2, Sugar 22.4, Protein 8.4
THIN AND CRISPY PIZZA CRUST
I created this recipe for my husband. I love a pan crust but he prefers thin and crispy.
Provided by Cari Butler
Categories Pizza
Time 20m
Number Of Ingredients 4
Steps:
- 1. Blend all ingredients till dough forms. It might be a little sticky
- 2. Add more flour to counter for rolling. Roll out dough nice and thin. It should cover a 16" pan.
- 3. Par bake for about 5 mins then top with your favorite toppings and place directly on the rack for the remaining time.
Tips:
- Use the right flour: All-purpose flour is a good option, but bread flour or a blend of all-purpose and bread flour will give you a crispier crust.
- Don't overwork the dough: Overworking the dough will make it tough. Mix the ingredients until they are just combined, then knead the dough for a few minutes until it is smooth and elastic.
- Let the dough rest: After you have kneaded the dough, let it rest for at least 30 minutes. This will allow the gluten to relax and make the dough easier to work with.
- Roll the dough out thinly: The thinner the dough, the crispier the crust will be. Use a rolling pin to roll the dough out to a 12-inch circle.
- Dock the dough: Use a fork to prick the dough all over. This will help to prevent the dough from bubbling up during baking.
- Bake the pizza in a hot oven: The hotter the oven, the crispier the crust will be. Bake the pizza at 500 degrees Fahrenheit for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Conclusion:
With a little practice, you can make a thin and crispy pizza crust that is perfect for your favorite toppings. Just remember to use the right flour, don't overwork the dough, let the dough rest, roll the dough out thinly, dock the dough, and bake the pizza in a hot oven. With these tips, you'll be able to enjoy delicious, crispy pizza at home anytime you want.
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