Delicious thin pizzas on baking steel. We all love an ultra-thin and crispy Italian pizza baked in a stone oven.
Recipe for pizza dough for thin pizzas
We all love an ultra-thin and crispy Italian pizza baked in a stone oven.
We provide you with a delicious and easy dough recipe perfect for a thin pizza – we bake it on a baking steel, so you don’t need a traditional stone oven to achieve a delightful result.
Editorial: See our pizza dough recipe here.
Servings: Pizzas
Pizza dough for thin pizzas
Delicious thin pizzas on baking steel. We all love an ultra-thin and crispy Italian pizza baked in a stone oven.
Ingredients
- 25 gram Yeast Or half a pack of dry yeast
- 18 gram Coarse salt
- 56 gram Oil
- 250 gram Water Lukewarm
- 600 gram Pizza Flour Can be replaced with wheat flour, durum flour
Instructions
- Mix lukewarm water, yeast, salt, and oil in a bowl and stir until the yeast is dissolved.
- Mix the flour in gradually until the dough is smooth and elastic.
- Let the dough rest for at least 2 hours at room temperature under a shower cap.
- Turn the dough out onto a floured surface and divide it into 4 pieces, without knocking the air out of the dough. Roll the dough as thin as possible, if necessary, take the dough in your hand and work with it on the back of your hand so the dough stretches thin on its own.
- Add the desired toppings and bake the pizza on the baking steel for 3 minutes at maximum heat on fan-assisted mode in the oven or on the grill.