Easy Thin Crust Pizza
Easy Thin Crust Pizza is a full proof recipe that requires less than an hour to rise. The dough can be pre-made and you can enjoy it with your favorite toppings even on a weeknight. About 2.5 years ago, I shared the Easiest Thin Crust Pizza recipe, which was around the same time I started my grad school. Coincidentally, two and half years later, on my 1st day this semester, I am sharing the same thin crust pizza again with updated photos, some notes, and talking about how to fit a pizza into your everyday life. I don't know if I have mentioned before but I am enrolled in a part-time, online program however this semester, I will be going to an actual class. Don't ask me when was the last time I sat in a classroom, so I am a little nervous about it. Other than that, I am sure it will be like any other semester; pray that I will submit everything before the deadline and I won't forget about my finals. Previously, I called this the 'easiest' thin crust and in my opinion, 'easy' is probably more fitting for a couple of reasons. If you have never ever worked with yeast or don't own a mixer, things could get a little tricky but it's not complicated, I promise. I have come across recipes that claims to be 'easy' and 'simple' and it pisses me off when the ingredient list is long and it requires multiple steps. This thin crust pizza recipe is not one of those; it calls for flour, yeast, and water & a stand mixer. Stand mixer is not mandatory but highly suggested unless you have super human arm power to knead the dough (for 10 minutes or so). This is my go-to pizza crust recipe for at least 2.5 years now because it is full proof (thanks kitchn), rises within 30-45 minutes (or less sometimes depends how much time you have on time) and always makes the crispiest thin crust pizza.
Few notes to consider:
- Whole wheat flour makes a good substitution in muffin and quick bread recipes but it doesn't work quite the same way here. I have tried using whole wheat flour at different ratios and it was utterly a sad experience. So enjoy this pizza for what it is and you will be forever thankful for this recipe.
- Be stingy with the pizza sauce. I do like my pizza with little extra sauce but since the crust is thin, spread a thin layer evenly otherwise, you will end up with a soggy crust or the crust could fall apart.
- Limit your toppings. If you are one of those people who likes to have everything on their pizza, I am sorry you can't do that here. Remember, it's a thin crust and it can't bear all that weight. For me, 3 toppings, cheese, and thin layer of sauce generally works well.
Since pizza crust is a blank canvass, I will let you take over from here. Use your wildest imagination, be creative but don't forget the general rule of three toppings. Pizza gets a bad rep and it is often classified as a junk food/cheat meal. But as a dietitian, I am here to tell you that it doesn't have to be the case. Let's break down each component of the pizza and learn how we can make it nutritious.
- Instead of thick, stuffed crushed or deep dish, stick with the thin crust and save yourself almost half the calories. Similarly, naan also works as a great personal pizza base. Proof. For the pizza crust I use all-purpose flour but if you have a favorite whole wheat crust recipe (or the store bought version) use that for additional fiber and other vitamins, minerals.
- When possible, make your own pizza sauce to reduce your sugar and sodium intake. If using store bought, make sure to read the ingredient list.
- Toppings is what gets most people so be mindful when it comes to cheese and meat. Resist the urge to double the cheese and grate your own cheese rather than the pre-shredded kind. And lastly, don't forget about beautiful veggies. Out of three toppings, choose one protein of your choice and leave room for veggies for 2 other toppings.
- Portion control. It is hard to only grab a slice/two/three/or whatever your magic number is because everyones enjoys gooey, saucy, cheesy, meaty pizza. If you have difficulty with portion control, how about eating a salad on the side or broth-based soup so you don't get too carried away with pizza.
I love making pizza at home so much that I even made a step by step video to show how it's done! I make my own pizza dough but you can use your fav dough or store-bought kind and be flexible with your toppings. Enjoy. Here is an Easy Thin Crust Pizza Recipe (including the homemade dough) : http://www.foodpleasureandhealth.com/2016/01/easy-thin-crust-pizza.html
Posted by Food, Pleasure & Health on Monday, August 7, 2017
[Tweet "Try "Easy Thin Crust Pizza" for your next pizza night! "] If you have never tried making homemade pizza crust, I am pretty sure this easy thin crust pizza will win you over. The recipe makes 2-10 inch crust, so enjoy one for dinner (or lunch) and freeze the other half for later. Valentine's day is less than a month away and if you and your sweetie are into making homemade dinner, you need to add this to the list. Or, have a pizza night with your friends and families with your favorite toppings. Either way, I hope you will enjoy this easy thin crust pizza. The original recipe comes from thekitchn.
- 3/4 cups lukewarm water
- 1 teaspoon active-dry or instant yeast
- 2 cups unbleached all-purpose flour + couple tablespoon for later
- For the toppings:
- 1/4 cup your favorite pizza sauce
- 1 grilled chicken breast, chopped
- 1/4 cup sliced onions
- 10-12 sliced pitted olives
- 1/2 cup part shredded skim mozzarella cheese
- handful of greens
- Combine the water and yeast in a standing mixer's bowl and let it sit for 8-10 minutes until the mix like miso soup.
- Slowly add flour and using the hook, knead the dough for 8-10 minutes in high speed until the dough is soft and little saggy.
- Allow the dough to rise for at least 30 minutes or until doubled in bulk (about an hour and a half). You can refrigerate the dough for about 3 days or freeze it for later use.
- Cover the dough with a clean kitchen towel while you prepare the pizza toppings.
- When ready to make the pizza, preheat the oven to 500F.
- Divide the dough in 2. Form a large disk with your hand and lay it on the parchment paper sprinkled with some flour.
- Use a rolling pin or gently use your hand to stretch the dough until it's about a 1/4-inch thick or less. Make sure the dough does not have any holes or not too thin.
- Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges.
- Add a layer of cheese, followed by chicken, olives, onions, and more cheese
- Slide your pizza onto the baking stone or on a baking sheet in the oven.
- Bake the pizza for about 8-10 minutes or until the cheese is bubbly.
- Remove the pizza from oven and let it cool on a wire rack. Slice and serve with greens.