Thin and crispy pizza dough very fast to make, ready in 1h and 30min!
Once you try this thin and crispy pizza dough you will stop ordering out pizza! Your pizza with a thin crust will be ready in just 1 hour and 30 minutes including resting!!!
Fast and easy + thin and crispy pizza dough
Let’s be honest all pizzas are good but we all have our favorites right? As a true fan of anything crunchy and crispy, this is my favorite pizza because it retains its crispiness even after it gets cold! You get to hear that beautiful crunch with every bite, and to top it off… it’s very easy to make!
You don’t need any special baking materials or a special type of oven to make this pizza. The only things you need are a steel or aluminum baking pan, a rolling pin, and your regular home oven. So without any further ado, let’s get baking!
What type of flour to use on your pizza?
Τhe flour is the most important ingredient for a thin and crispy pizza dough. Often in pizzas, we either use bread flour or the 00 flour. For this one, we will need flour type 00. Besides that, we will also need about 4 Tbsp of corn flour or cornmeal (the yellow one), for the kneading of the dough.
The only thing that can make this pizza even better than 00 flour is a sourdough bread starter (prozymi). If you happen to have any in your house, then replace 100g of 00 flour with 100g of sourdough bread starter and you will see the difference after you bake the pizza. It will still be crispy but with pockets of air!
What cheese to add for a crispy pizza topping?
What cheese we add to our pizza is very important to develop a great taste. Nevertheless, for a thin and crispy dough, the ingredients that we add should be minimal because no matter how much we try to make a crisp dough if we pour tons of cheese, sauce, and ingredients on top, they will soak our dough and it will no longer be crispy.
Fresh mozzarella is a must for me combined with Greek Kaseri cheese. One fresh mozzarella ball is enough for 1 pizza. The mozzarella cut into thin slices melts on the pizza and together with the Kaseri cheese creates a very interesting and tasty combination that quickly became one of my favorites.
You may use whatever cheeses you like as long as you don’t add too much.
These 2 kinds of cheese are enough for a delicious pizza but there are plenty of cheese choices out there to experiment and try out the one you like the most. If you live in a country where it is hard to find fresh mozzarella then you can replace it with grated mozzarella cheese.
What tomato sauce to use on your crispy pizza?
The perfect tomato sauce for this pizza does not need any cooking! I have the recipe ready for you down below. Mix all the ingredients of the sauce together and just spread a thin layer on top of your pizza just before you add it to the oven.
The amount of sauce I mention below in the ingredients is enough for 3 pizzas with thin dough. And I emphasize thin dough because for other kinds of dough the same amount is enough for 2.
What other pizza toppings can you use on crispy pizza dough?
As a general rule for this pizza stick to “minimal” when it concerns the toppings. Don’t add more than 8 slices of pepperoni or bacon or whatever else you choose to top it with. I’ve tried various topping combinations but my go to pizza toppings, besides cheese, are: pepperoni, fresh tomato, fresh basil, and onion slices.
How to bake a thin and crispy crust pizza?
For this dough, you do not need any special equipment to bake it. All you need is an aluminum or steel baking tray, and your home oven. Flip your baking tray so that its bottom faces you add it inside your preheated oven 240C / 470F for 10 minutes.
Then, take it out and immediately place your pizza on top of it and place it again on your oven to bake your pizza. This procedure imitates a stone pizza oven a little bit and it helps to bake your pizza better.
Don’t forget to check out my video below for a hack on how to transfer your pizza to your baking tray without touching it. Bake your pizza for 8-10 minutes at 240C / 470F.
Thin and crispy pizza dough very fast to make, ready in 1h and 30min!
- 350gr pizza flour type 00 (1 cup and 3/4 )
- 50g Pizza Four 00 (about 2 Tbsp) for kneading (Note1)
- 270ml lukewarm water (1 cup)
- 8g dry yeast (1 sachet)
- 70g corn flour / cornmeal (4 Tbsp)
- 2 Tbsp olive oil
- 1 tsp salt, flat
- 1 tsp sugar, flat
Ingredients for the tomato sauce:
- 70g Tomato paste
- 4 Tbsp Ketchup
- 1 tsp Dried basil
- 1 Tbsp Olive oil
- Open the oven at 50C /100F for 1 minute and turn it off to prepare a hot environment for the resting of the dough.
- For the tomato sauce: Add all the ingredients in a bowl, mix to combine and your sauce is ready.
- For the dough: Heat the water in the microwave for 20 seconds in the medium and put in your little finger if it is still cold put it back in for another 10 seconds. But be careful the water should be lukewarm (no more than 40C) and not above this temperature because it will burn the yeast.
- Put the 350g of flour, salt, and sugar in a bowl, mix them and then add the yeast (Note2).
- Make a hole in the center of the bowl with the flour and add 2 tablespoons of olive oil, followed by the lukewarm water poured in slowly until all the ingredients are incorporated.
- Knead the dough on your kitchen counter for 1-2 minutes with the help of 2 Tbsp 00 flour. Do not knead this dough for a long time. A couple of minutes are enough until all the ingredients are incorporated and it is ready for resting.
- The dough should be soft, pliable, and be a little sticky.
- Put it in a lightly oiled clean bowl, cover it with a towel, and put it in the oven we preheated at 50C /100F for 1 hour or until it doubles its size (Note3).
- Transfer the dough on a lightly floured surface using the 70g cornmeal flour. (Note4)
- Cut the dough into 3 pieces, knead them into balls, and use a rolling pin to stretch them to approximately 26cm pizza base. Make as many pizzas as you intend to eat that day.
- Wrap the other balls in plastic wrap and place them in the freezer to use for up to 2 months.
- The dough should be relatively thin to develop into a crispy dough.
- Make the pizza crust by rolling the edges with your hands to the center (watch the video).
- Preheat your oven at 240C / 470F and add your empty baking tray, after you flip it so you can see its back, in the oven, for 10 minutes to warm it up.
- Top your pizza with the ingredients of your choice but do not add too much.
- Take out your tray from the oven and slide on top of it your pizza.
- Bake in a preheated oven at 240C / 470F for 8-10 minutes or until it gets golden.
- Note1: 50g of flour is an approximate measurement. Sometimes the dough needs all of it to come together and sometimes I don’t use it all.
- Note2: The yeast should not come into direct contact with the salt for a long time because it will deactivate the yeast.
- Note3: If you forget and let the dough rise for more than 1 hour there is no problem just keep in mind that the more it rests the fluffier the dough will be, so it’s up to you.
- Note4: The 70g cornmeal is for all 3 balls of pizza.
- If you like to add fresh tomato to your pizza, like me, it is a good idea to put it on top of the pepperoni to keep the tomato juices from coming in contact with the dough.