Thin pizza dough
4 servings
60 minutes
Thin pizza dough is the foundation of the legendary Italian dish that originated in Naples. This dough is light, elastic, with a crispy crust and tender crumb that perfectly complements the filling. The process of making it is an art: kneading, resting, and rolling transform simple ingredients into a base for endless flavor variations. Olive oil gives the dough a subtle aroma, while yeast makes it airy. This dough is versatile: from classic Margherita to creative gastronomic solutions. It enhances the flavor of the filling without overwhelming it, creating a perfect balance. Baked pizza on thin dough delights the eyes and taste buds, turning an ordinary dinner into a celebration of Mediterranean cuisine.
1
Combine flour, salt, and yeast in a food processor. In a jug, mix oil and water. While the processor is running, pour in the liquid and knead into a uniform dough. Transfer to a floured surface and knead the dough for 2-3 minutes.
- Wheat flour: 175 g
- Salt: to taste
- Dry yeast: 1 teaspoon
- Olive oil: 1 tablespoon
- Water: 125 ml
2
Transfer the dough to a bowl and coat the outside with olive oil. Cover the bowl with plastic wrap and place it in a warm spot for 40 minutes, until the dough doubles in size.
- Olive oil: 1 tablespoon
3
Knead the dough again for 1-2 minutes. Roll the dough into a 30 cm circle and place it on a baking sheet. Pinch 2 cm from the edge to create a crust and fill it with your choice of filling.
