Thin Pizza Crust

Source: Sam Sifton

153 grams 00 flour (1 cup plus 1 T)

153 grams all-purpose flour (1 cup + 1 T + 2 tsp)

8 grams fine sea salt (1 tsp)

2 grams active dry yeast (3/4 tsp)

4 grams extra-virgin olive oil (1 tsp)

In large mixing bowl, combine flours and salt.


In small mixing bowl, stir together 200 grams ( a little less than 1 cup) lukewarm tap water, the yeast and the olive oil. Let sit for a few minutes, then add to flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let mixture rest for 15 minutes.


Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in refrigerator. (If you refrigerate the dough, remove it 30-45 minutes before you begin to shape the pizza.)


To make pizza, place each dough ball on heavily floured surface and use your fingers to stretch it, then use your hands to shape it into rounds or squares. Okay to use rolling pin, also. Top and bake.


Note: a double recipe makes 4 pizzas and works with 24 oz jar of tomato sauce.

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