This healthy homemade thin crust pizza dough, may look complicated but it’s not! Be sure to use the special flour and you’ll have perfect crust every time! There aren’t a lot of active steps, it just takes a long time to rise.
Here are the quick steps in a nutshell:
- Make the dough.
- Allow it to rise in warm place for an hour
- Divide dough into 8 pieces, let rise in fridge for at least 6 hours but up to 3-4 days.
- Preheat oven, shape into pizza, add toppings and bake. That’s it!
It’s a great pizza! Load it up with fresh veggies and a small amount of cheese you have a very filling and satisfying homemade pizza!
- 570 grams of 00 Caputo flour (about 4 c. but measure on a kitchen scale in grams for best results)
- 1 t. instant yeast – quick rising
- 2 t. kosher salt
- 2 garlic cloves, minced
- 370 ml cold tap water (yes, really cold) measure on a kitchen scale
- 1/4 c. 00 caputo flour and 1/4 c. semolina flour mixed together
- Carefully measure out the 00 Caputo flour – I do this on a kitchen scale. Weigh your bowl first, then push, “tare,” until the number reaches 0. Then add 570 grams.
- Add yeast, salt and garlic to flour mixture.
- Weigh liquid measuring cup on a kitchen scale , add 370 ml of cold water.
- If you have a Nutrimill Artiste mixer, add water first to your mixing bowl, then gradually add flour. If you have a Kitchenaid type mixer, add flour first and then gradually add water. I like to take a spatula and mix mine around first before turning on the mixer.
- Knead on low speed for 5 minutes.
- Cover the bowl with plastic wrap and allow dough to rise in a warm draft free place until it’s about double in volume. This takes about 45-60 minutes. I actually have a “bread proof,” option on my oven so I put mine in there. If your oven can go as low as 100°, then do this.
- While dough is rising, prepare your pans. Place a piece of parchment on a large baking sheet. Add about 1/4 cup of 00 flour and 1/4 cup of semolina flour. Mix with hands and spread over baking sheet.
- Once the dough is risen, divide dough into 8 pieces (weighing on a kitchen scale about 120 g or about 4 oz each). It’s best to weigh out each piece if you’re counting calories and points.
- Place each dough ball on the baking sheet separated a few inches from each other. You may need two trays depending on your baking sheets.
- Spray balls with oil. Cover tray with plastic wrap. Make sure it’s wrapped well, otherwise your dough will become hard in places.
- Refrigerate for at least 6 hours or up to 3 days.
- When ready to make your pizzas, take out the dough 1 hour ahead of time and allow it to rise (still covered) on the counter.
- Preheat oven to 500° with pizza stone inside (if you have one – otherwise use a baking sheet later when you put in the pizza) or if you have a pizza oven about 700°.
- Form into pizzas. See beginning of post for pictures and more instructions, you should be able to make your individual pizzas almost dinner plate size -if you used the 00 Caputo flour. Add sauce if desired, and toppings. Bake until done about 6-8 minutes at 500° or 2 minutes if you have a pizza oven.
I do like this dough better the first few days. After day 3, it becomes hard to stretch, it still tastes good but more difficult to make into pizzas.
The pizza bakes much better if you preheat a pizza stone, but if you don’t have one, just use a pizza pan.