The Pioneer Woman Tasty Kitchen
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Thin Crust Pizza Dough

3.66 Mitt(s) 3 Rating(s)3 votes, average: 3.66 out of 53 votes, average: 3.66 out of 53 votes, average: 3.66 out of 53 votes, average: 3.66 out of 53 votes, average: 3.66 out of 5

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Level: Intermediate

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Description

Thin crust pizza dough. So pliable and easy to work with. Perfect after freezing, too.

Ingredients

  • 1 cup Warm Water
  • 1 Tablespoon Sugar
  • 1-½ teaspoon Yeast
  • 2-½ Tablespoons Olive Oil
  • ¼ cups Apple Cider Vinegar
  • 4 cups Flour
  • 1-½ teaspoon Salt

Preparation

Stir together your water and sugar and sprinkle the yeast over the top. Leave it for 10 minutes until it’s all bubbly. Add the oil, salt, vinegar and 2 cups of flour until well incorporated. Add additional flour and knead until pliable, stretchy and barely sticky. It shouldn’t make you go “Ew!” when you touch it. Move your dough to a greased bowl and cover. Let your dough rise for an hour or until it has doubled in size. Once it has doubled, punch it down and divide it into the portions you need. I personally made a few smaller pizzas with this as opposed to 2 super large ones. Roll and stretch each piece of dough until it reaches your desired thickness and size. I have a pizza stone (which is a great invention but not necessary), but you can easily use a regular ungreased baking sheet.
Coat your dough with pizza sauce and toppings of your choice. Bake at 250 degrees Celsius for 10-12 minutes or until browned and bubbly. It all depends on your oven.

You can also use the amount of dough you need and freeze the rest of the dough. Grease the inside of a freezer bag, put the rest of your dough in and make sure it’s sealed. Next time you need to use it, take it out in the morning or allow it to thaw at room temperature before attempting to roll it out.

7 Comments

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piggledy (Vicki Carroll) on 9.28.2010

I just noticed, I didn’t come back to comment and follow up, but the pizza I made with this recipe was simply sublime, my husband still asks me to make it, and mentions it as the best I’ve made. So, thank you for a wonderful recipe!

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Jack on 7.30.2010

Tried it again last night with much better results. Took your advice and divided the dough in two and it made two generously sized medium pizzas.

I preheated both pans (actually one was a stone) at 450 and let the pizzas cook for approximately 12 minutes each.

My wife and her friend both liked it.

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Jack on 7.8.2010

Made this last night and it didn’t rise after resting for an hour. I think I may have killed the yeast with the salt, though. Saw a tip on the redstar website that suggested not letting salt come directly in contact with the yeast. They suggest mixing in half of the flour and then adding the salt.

With all of that said, however, I still made a couple of pizzas with it and, after consuming 75% of the first one, not bad dough. ;-)

I’ll try it again, Sarah. Thanks for sharing your recipe.

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piggledy (Vicki Carroll) on 5.5.2010

Hi, Sarah – I’m in the midst of making this pizza dough – the vinegar intrigues me, can’t wait to see what it does! I am concerned – in your related blog post, the salt is 1.5 teaspoons, while here it is 1.5 tablespoons. This is a really large amount of salt for four cups of flour. Several years ago, I bought Van Over’s “The Best Bread Ever”, and decided to start with his Pullman Loaves. Against my better judgment, I used the tablespoon of salt called for in the recipe, and ruined my bread. I discovered the publisher had put errata for the book online, but too late! Oh, how I hate to waste perfectly good ingredients! (Because there are three teaspoons to a tablespoon, this would be triple the amount necessary!) I point this out, not to be critical, but to save someone else a batch of ruined pizza dough, so please forgive me. I’ll finish up, and come back to submit a review of the pizza dough, this evening.

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dkmoss on 5.4.2010

Fantastic tip! I can use all the dough help I can get. Thanks.

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lillieknits on 6.5.2010

We had pizza made with this crust tonight, and it was a hit. I made one batch of my old recipe and one batch of this recipe, and we had a bit of an informal taste test. Your recipe won! I was a little nervous that I had the amount of yeast wrong since I keep bread machine yeast around instead of regular yeast, but it seemed to substitute out equally. I might actually let the bread machine do the work next time, not that it was hard by hand. I didn’t taste the vinegar, by the way. Maybe cuz I like lots of fresh garlic!

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kitchenlovenest on 6.1.2010

I’m on a journey to find the perfect pizza crust. This one was OK, but the amount of vinegar added a kind of weird flavor to the crust. It has potential though–maybe with a little less vinegar.

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jewc on 5.19.2010

My new go-to pizza crust! Super easy and quick. I want to spread it thinner next time… but it was still great. THANKS!

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