Thin Crust Pizza Dough
Total TimePrep: 10 min.+ standing
Makes2 pounds (enough for 4 pizzas)
- 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.
Freeze option:Wrap each portion of dough in plastic wrap and place in resealable freezer bags; freeze up to 1 month. To use, thaw in the refrigerator overnight. Proceed as directed.
Nutrition Facts1 ounce uncooked dough: 59 calories, 0 fat (0 saturated fat), 0 cholesterol, 89mg sodium, 13g carbohydrate (0 sugars, 1g fiber), 3g protein.
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Apr 11, 2019
It was terrible to stretch. Don't know if it is a bad recipe or yeast didn't work well or what, yeast was new though so it didn't not work because of the age of yeast. Ended up with 2 crusts and some left over rather than 4 because it simply wouldn't stretch and wasn't soft enough to use and because I did not want to spend way too long on second one like first one. Tasted good. Soft, not crispy if you're looking for a crispy one.
Nov 8, 2016
very good ! used a dough hook on KA instead
Dec 26, 2015
Very good. To fit my 14 inch pizza stone I divided the dough into three parts and it worked very well.
Nov 15, 2015
This makes a thin crust for a round pan. My kitchen aid handled this with ease.
Nov 6, 2015
Fast, simple, and delicious! I used regular yeast rather than the quick-rise yeast and didn't have any problems. It rolled out easily and baked to the perfect crispness. I think this will replace my old crust recipe!
Oct 28, 2015
My husband and I thought that this recipe was fantastic! I used unbleached all-purpose flour instead of the bread flour/whole wheat flour combination and pulsed in 1 Tbl. olive oil as some of the reviews suggested. Although I liked the convenience of making the dough in my food processor, my cheap little model had a hard time with that quantity, so I will be using my Kitchen Aid and dough hook the next time around. I like the fact that I have dough in the freezer to use in the near future and this will definitely be my new go-to pizza crust recipe!
Aug 25, 2015
My husband and I have pizza at least once a week. This is now my go-to homemade pizza crust. I just have to find the perfect sauce for this.
Dec 20, 2014
Top-notch!! Was so pleased to find this recipe, have only made pizza dough once before and it was too thick.... much prefer thin crust. I added 1Tbsp olive oil as other reviewers suggested and it was perfect. Next time though, I will use all white flour instead of the whole wheat. (Hubby didn't really love it!)
Jul 20, 2014
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.
Apr 7, 2014
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.