Thin Crust Pizza (2 crusts)

Thin crust pizza fans will love this crust recipe.


Details

Difficulty

Beginner

Yield

2 (12-inch) pizzas

Prep Time

15 minutes

Bake Time

12 to 15 minutes

Ingredients


  • 1-3/4 to 2-1/4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Crust Yeast
  • OR Fleischmann's® RapidRise Yeast
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup very warm water (120° to 130°F)*
  • 3 tablespoons oil
  • 1/2 to 1 cup pizza sauce
  • Other toppings as desired
  • 1 to 2 cups (4 to 8 ounces) shredded mozzarella cheese

Directions


Preheat oven to 425°F.

Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.  Add very warm water and oil; mix until well blended, about 1 minute.  Gradually add enough remaining flour to make a soft dough.  Dough should form a ball and will be slightly sticky.  Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.   (If not using Pizza Yeast, allow dough to rest 10 minutes.)  Divide dough in half.

Pat dough with floured hands to fill greased pizza pans or baking sheets.  OR roll dough on a floured counter to 12-inch circle; place in greased pizza pans or baking sheets.Form a rim by pinching the edge of the dough. 

Spread with pizza sauce.  Top with desired toppings and sprinkle with cheese.

Bake for 12 to 15 minutes, until cheese is bubbly and crust is browned.  For best results, rotate pizzas between top and bottom oven racks mid way through baking.

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking.  Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion.  Rotate dough a quarter turn and repeat the "fold, push and turn" steps.  Keep kneading dough until it is smooth and elastic.  Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.