- 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
Sort By :
I found the mixture to be a little dry (as previous reviewers had noted). I pulsed in about 1 T. of olive oil, and it worked great. This dough was very easy to work with and roll out. My kids enjoyed helping in the kitchen when we made this for dinner.
Really good and easy to work with, I used the yeast for pizzas (Fleischmans) made 2 small pizzas from one dough ball. My son who in the past has worked for a pizzeria was given a frozen ball to try. We'll see how that goes, I don't know if it could be tossed, It is pretty fragile as it thins out though I was still able to lift it onto a vented pizza pan. I did add Parmesan, oregano and garlic powder.
Great! I put the ingredients in my bread maker, let it mix it up for five minutes or so (kneading) then divided the dough, freezing 3 more portions. Formed on a silicon sheet placed on a cookie pan then baked for 6 minutes or so then put on the ingredients for a "Hawaiian" pizza. Delish! Am finishing up the last piece as I type. Used whole pineapple slices rather then crushed. Hubby said 'it was the best'. =)
All gone now..... rats! =^(
Very tasty crust! However, I did not have anything other than all-purpose flour in my pantry, so that's what I used in place of bread and whole wheat flour. The dough came out really sticky and was nearly impossible to stretch into shape by hand, but I managed better with the use of a rolling pin. It baked up nice and even on a preheated pizza stone. I'm going to hang on to this recipe.
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.
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Bread Baking >
- Bread Recipes >
- Comfort Food Bread Recipes >
- Comfort Food Recipes >
- Country Woman Recipes >
- Italian Bread Recipes >
- Italian Recipes >
- Low Carb Recipes >
- Low Fat Recipes >