Thin & crispy pizza bases
This recipe for thin and crispy pizza bases uses simple ingredients like flour, yeast, and olive oil. It results in a light, crunchy crust that's perfect for your favourite toppings.
Cook time 8 min
Prep time 25 min
Ingredients:
1 tbsp olive oil1 cup water
1 tsp sugar
1 tsp yeast
3 cups all-purpose white wheat flour
1 tsp salt
This recipe for thin and crispy pizza bases is perfect for those who love a crunchy and light pizza crust. It uses simple ingredients like all-purpose flour, yeast, and olive oil to create a base that’s ideal for your favorite toppings. Whether you’re a beginner or an experienced cook, this recipe is easy to follow and promises delicious results.
Instructions:
- In a small bowl, mix the warm water (250g) with 1 tsp sugar (5g). Ensure that the water is warm but not hot (around 110°F or 45°C).
- Sprinkle the 1 tsp yeast (5g) over the water-sugar mixture. Let it sit for about 5-10 minutes until it becomes frothy and bubbly. This indicates that the yeast is activated.
- In a large mixing bowl, combine 3 cups of all-purpose white wheat flour (380g) and 1 tsp salt (5g). Stir the dry ingredients together to distribute the salt evenly.
- Make a well in the center of the flour mixture. Pour in the activated yeast mixture and the 1 tbsp olive oil (14g).
- Using a wooden spoon or your hands, mix until the dough starts to come together. If the dough feels too sticky, add a little more flour; if it's too dry, add a small amount of water.
- Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth, elastic, and springs back when pressed.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm place for about 1-1.5 hours, or until it doubles in size.
- Preheat your oven to its highest setting, typically around 500°F (260°C). If you have a pizza stone, place it in the oven while it preheats.
- Once the dough has risen, punch it down to release the air.
- Divide the dough into 2-4 equal portions, depending on how large or small you want your pizza bases.
- On a lightly floured surface, use a rolling pin to roll each portion of dough into a thin circle or rectangle, aiming for a thickness of about 1/8 inch.
- Transfer the rolled-out dough onto a piece of parchment paper or a pizza peel dusted with flour or cornmeal.
- If using parchment paper, trim any excess to prevent it from burning in the oven.
- Add your desired toppings. Keep in mind that thinner pizza bases cook quickly, so avoid overloading them with too many toppings.
- Carefully transfer the pizza base to the preheated oven. If using a pizza stone, slide the parchment paper with the dough onto the stone.
- Bake for about 8-12 minutes, or until the crust is golden brown and crispy. Keep an eye on the pizza to prevent burning.
- Remove the pizza from the oven and let it cool for a couple of minutes. Slice and serve while hot.
Making your own thin and crispy pizza bases at home is both satisfying and easier than you might think. By following these steps and tips, you can create a delicious base that complements any topping you choose. Enjoy the process and the delicious results with your favorite pizza ingredients.
Thin & crispy pizza bases FAQ:
Bake the pizza bases for about 8-12 minutes at 500°F (260°C) until they are golden brown and crispy. Keep a close watch to prevent burning.
The pizza crust is done when it turns golden brown and feels crispy to the touch. You can also check the bottom; it should have a nice color and firmness.
Yes, you can store leftover pizza bases. Once cooled, keep them in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 months. Reheat in the oven to restore crispiness.
You can substitute all-purpose flour with bread flour for a chewier texture or a gluten-free flour blend for a gluten-free option. Adjust water as necessary, since different flours may absorb moisture differently.
If your dough is too sticky, gradually add more flour, one tablespoon at a time, until it reaches a workable consistency. If the dough is too dry, add small amounts of water, ensuring not to overload it.
Tips:
- Use warm water (about 110°F or 45°C) to help activate the yeast more effectively.
- Knead the dough thoroughly for about 8-10 minutes to develop gluten, which gives the crust its structure and chewiness.
- Let the dough rest and rise in a warm area. If your kitchen is cool, you can preheat your oven to 200°F, then turn it off, and let the dough rise inside the oven.
- For an extra crispy crust, roll the dough out as thin as possible and use a pizza stone preheated in the oven.
- Prick the dough with a fork before pre-baking to prevent it from developing large air bubbles.
Nutrition per serving
4 ServingsCalories 350kcal
Protein 12g
Carbohydrates 70g
Fiber 3.15g
Sugar 1.50g
Fat 5g
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