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Nutrition Facts

Serving Size 1 pizzas 282g

Recipe makes 2 pizzas)

Calories 609
Calories from Fat 45 (7%)
Amount Per Serving %DV
Total Fat 5.1g 7%
Saturated Fat 0.7g 3%
Monounsaturated Fat 2.7g
Polyunsaturated Fat 1.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 298mg 12%
Potassium 238mg 6%
Total Carbohydrate 120.6g 40%
Dietary Fiber 5.0g 19%
Sugars 0.4g
Protein 17.5g 34%

how is this calculated?

Pizza Dough for Thin Crust Pizza

Recipe #70165 | 1¼ hours | 1 hour prep | add private note
UnknownChef86

By: UnknownChef86
Sep 2, 2003

Note:This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it.

2 pizzas (change servings and units)

Ingredients

Directions

  1. 1
    Mix a little sugar into the warm water.
  2. 2
    Sprinkle yeast on top.
  3. 3
    Wait for 10 minutes or until it gets all foamy.
  4. 4
    Pour into a large bowl.
  5. 5
    Add flour, salt, olive oil.
  6. 6
    Combine.
  7. 7
    Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).
  8. 8
    Cover and let rest for 20-30 minutes.
  9. 9
    Lightly grease two 12-inch pizza pans.
  10. 10
    Sprinkle with a little bit of cornmeal.
  11. 11
    Divide dough in half.
  12. 12
    Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
  13. 13
    Try to make it thicker around the edge.
  14. 14
    If desired, pre-bake at 425 F for 10 minutes (I don't always do this).
  15. 15
    Then spread with pizza sauce and use the toppings of your choice.
  16. 16
    Bake at 425 F for 10-20 minutes longer or until bubbly and hot.
  17. 17
    Makes 2 12-inch pizzas.
  18. 18
    If you don't want to use all the dough, you can freeze it.
  19. 19
    Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).
  20. 20
    When you want to make a pizza, take dough out of freezer and allow to thaw before using.

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Featured Reviews for This Recipe

From: alwayzhongry

On Jun 28, 2009

First time I have EVER made from scratch pizza. I was a little intimidated, but after I got into the swing of things, this was super simple and super good.

0 people found this review helpful

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  • From: Honoria

    On Jun 22, 2009

    Really great Recipe! I have tried so many pizza dough recipes and many times i ended up with either burnt or slightly uncooked pizza. I used this recipe and i got a perfect pizza. Now my siblings ask me to make pizza every week.

    0 people found this review helpful

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    From: sugarpea

    On Oct 10, 2003

    At our house, the best pizza crust is a thin, crisp-on-the-outside, tender-on-the-inside crust. This fits the bill. It was just the right amount of dough to make two 12" crusts, the size of my baking stone. If you wanted to make slightly bigger crusts, I'm sure that would work as well. It rolled and stretched easily and the 20 minute bake time was right on.

    25 people found this review helpful

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  • From: Lester_C

    On Oct 20, 2003

    I just made this exact same recipe over the weekend, (and I did use the whole wheat flour ), and it was delicious. I spread the dough on a pizza peel, and slid it onto a very hot pizza stone (heated in a 500o oven for almost an hour), and cooked it for about 10-12 minutes. I also added about 1 Tbsp. of raw sugar ( can also use honey ). Very, very good!!!!!!

    22 people found this review helpful

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  • Read all 217 reviews

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