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Thin Crust Pizza Dough Recipe ~ PIZZA RECIPES


cups bread flour

cup warm water

tablespoon vegetable shortening (Crisco)

teaspoon active dry yeast

teaspoon salt

teaspoon sugar


In a
heavy-duty stand mixer fitted with dough hook, add the water, shortening,
yeast, and sugar. Mix thoroughly until yeast has fully dissolved. Add flour and
salt. Mix on low until most of the flour and water has mixed, and then continue
kneading for 10 minutes. The dough will be loose and scrappy at first and will
eventually form a cohesive ball. There should be no raw flour or crumbs remaining
in the bowl. The dough will be somewhat dry and dense. Place the dough ball
into a large bowl and cover tightly with plastic wrap. Let the dough rise for
24 hours in the refrigerator before using. Please note that I cannot
over-emphasize the importance of a 24-hour rising time since it is absolutely essential
so that the dough will develop its signature texture and, more importantly, its
unique flavor! Do not skip this step! Preheat your oven to 500 F about one hour
before you plan to bake the pizza. Turn the dough out onto a large surface and
dust with flour. Using a heavy rolling pin, roll the dough out very thin to form
a 24-inch or larger circle. If you’re using a cutter pizza pan (recommended),
dust the pan lightly with flour, place the dough in the pan and dock. Use the
rolling pin to trim off the excess dough drooping over the sides of the pan. If
you wish to cook the pizza directly on a pizza stone (not using a pan), then
place the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch all
the way around and pinch it up to form a raised lip or rim.

precook the crust for 4 minutes before adding any sauce or toppings. Remove the
crust from the oven and pop any large air pockets that may have formed. Add
your sauce, shredded mozzarella cheese, and your favorite toppings. Continue
baking, rotating the pan half way through so that it cooks evenly, until crust
is sufficiently browned and crisp, about 10 to 15 minutes. Remove the pizza
from the oven and slide pizza out of cooking pan onto a large wire cooling rack
or cutting board. Allow to cool for 5 minutes before transferring to a serving
pan. This step allows the crust to stay crisp while it cools, otherwise the
trapped steam will soften the crust. Once cool, us e a pizza cutter to slice
the pie into pieces and enjoy!

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