- 3-1/2 cups bread flour
- 1 cup whole wheat flour
- 5 teaspoons quick-rise yeast
- 1 teaspoon salt
- 1 teaspoon honey
- 1-1/2 to 1-2/3 cups warm water (120° to 130°)
- Place flours, yeast and salt in a food processor; pulse until blended. Add honey. While processing, gradually add water until a ball forms. Continue processing 60 seconds to knead dough.
- Turn dough onto floured surface; shape into a ball. Cover; let rest 10 minutes. Divide dough into quarters. Use immediately or securely wrap and freeze for later use. Yield: 2 pounds (enough for 4 pizzas).
Reviews for Thin Crust Pizza Dough(8)
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Nice and crispy crust! I did have to add more water as well ( as previously mentioned below) and also some olive oil. The dough rises really fast.
Good taste, but I had to add a considerable amount of more water.
So easy and so yummy!
Love this recipe! I made it the day before and kept it in the fridge. The dough rose beautifully.
Had a nice taste but we found it to be just a little too chewy, to the point of almost tough. Still far better (and cheaper) than canned pizza dough.