I made this recipe four or five different times with different flours and yeast types and the resulting adaptation is the best thin crust dough we have ever tasted. BY “we” I mean the 60 guests at the wedding celebration I prepared last Sunday for Yvette and Todd! What a great party and the guests all raved about this crust. Of course ,we are very lucky and have a ceramic Cobb pizza oven at The Ecology Center site which cooks it perfectly!
check it out if you live in the area and need a site for a private or corporate party. It is unique and the grounds are beautiful and best of all, I can plan your event and cook for you!
Thin Crust Pizza Dough
This recipe makes three 14″ dough rounds
1 envelope Fleischmann’s active dry yeast
2 cups warm water (90-105 degrees)
1 tsp. raw sugar
4 cups all purpose King Arthur Flour, plus more for kneading
2 tsp. kosher salt
1. in a large mixing bowl mix the yeast with the sugar and 1/2 warm water. Let stand until it foams, about ten minutes. stir in the remaining water, 4 cups flour and salt. Turn soft dough onto a floured board and knead until smooth and elastic, adding more flour as needed. add the flour a little bit at a time so that the dough stays soft and silky.
1 TBSP. EVOO, (extra virgin olive oil)
lightly oil a large bowl and place the dough in to it. brush the olive oil over the top of the dough and cover with plastic wrap. Refrigerate overnight or up to three days.
2. When ready to use the dough turn it onto a floured surface and punch it down to get the air bubbles out. Make three dough balls from the large round and shape into a ball, let stand for one hour.
3. stretch each dough ball into a 14′ Pizza round. transfer to your pizza stone, baking pan or directly to your pizza oven, if you have one. par cook for 5 minutes to set the dough shape. take out of the oven and add your toppings.