Thin crispy pizza dough
4 servings
90 minutes
Thin crispy pizza dough is a true classic of Italian cuisine. Its history traces back to Naples, where the thin dough became the base for the famous Margherita pizza. This dough is characterized by its lightness, elasticity, and airy texture, turning into a perfect crispy crust when baked. The light sweetness of cane sugar balances the flavor, while pre-baking makes the crust especially crunchy. This dough is ideal for thin Italian pizzas, allowing the toppings to shine fully. It pairs excellently with classic tomato sauces, fresh herbs, and cheeses, turning each slice into a gastronomic delight.
1
Prepare the dough starter. To do this, mix yeast, sugar, and 2 tablespoons of warm water in a bowl. Then add 2 tablespoons of flour, mix well again, cover with a towel, and place in a warm place for 30 minutes. Keep an eye on the starter; sometimes it is ready in just 10 minutes!
- Dry yeast: 4 g
- Cane sugar: 0.3 teaspoon
- Water: 125 ml
- Wheat flour: 250 g
2
Pour the flour into a bowl and make a well in the center. Place the yeast in the well, add salt, and pour in about 125 ml of warm water. Knead for about 10-15 minutes until the dough is soft, smooth, and elastic. It should not stick to your hands, so you may need to add a little flour or water.
- Wheat flour: 250 g
- Water: 125 ml
- Salt: 0.4 teaspoon
3
Cover the dough with a towel and place it in a warm place for 1 hour. It should double in size.
4
Let's make a crunch! Preheat the oven to 200 degrees, grease the pizza pan with olive oil, roll out the dough to about 28 cm in diameter, place it in the pan, form the edges (or skip this), spread tomato sauce and put it in the oven for about 5 minutes.
- Water: 125 ml
- Wheat flour: 250 g
5
Then take it out, distribute the remaining filling, and bake for another 20 minutes. Since the dough was slightly baked at the beginning, it will become crispy but won't burn!