Thin - Crust Pizza

Sunday is Pizza day for us. Yesterday we have chillies and herbs with 3 cheese pizza and cheese and tomato pizza. Actually the topping depends on what we have. Like tuna with corn, vegetable, seafood, minced beef and just the sauce alone with a little drizzle of cheese.






It is essential to proof the dough for 24 hours, to develop its nice texture,and most importantly its unique flavor. I have tried a lot of pizza dough recipe, and alas this is the one that we found to be tasty and really crispy and thinly crust.








Thin - Crust Pizza

3½ cups all- purpose flour
¾ cup warm water
1 T vegetable oil
1½ t active dry yeast
1½ t sugar
1 t salt


1. In an electric stand mixer, fitted with dough hook, add the water, oil, yeast, salt and sugar. Mix thoroughly until yeast has dissolved. Add the flour and mix on low speed until all of the flour and water have mixed and a stiff dough ball forms about 3 minutes. Stop mixing as soon as the dough ball forms as this type of dough should not be kneaded.

2. Place the dough ball into a large bowl and cover tightly with cling wrap. Let the dough rise for 24 hours in refrigerator before using.

3. Tip the dough out onto a floured surface. Using a heavy rolling pin, roll the dough out very thinly and form into circle fit to cover the pizza tray. Lift the dough into floured pizza tray and trim out the excess hanging on the edge by using the rolling pin. Prick the dough with a fork to prevent air bubbles forming in the crust.

4. Pre-cook the crust in the oven for 4 minutes before spreading the sauce and adding the topping. Add the sauce, shredded mozzarella cheese or any choice of topping you prefer.

5. Bake in a preheated oven 500°F for 10 - 15 minutes. Bake on the lowest rack and rotating the pan half way through to cook it evenly until brown and crisp.