Thin-Crust Pizza Dough
This recipe will guide you through creating delicious thin-crust pizza dough from scratch. The dough is soft, chewy, and stretches beautifully, creating the perfect base for your favorite toppings. Enjoy the process of making your own pizza dough and savor the satisfaction of a homemade pizza night.
— Constant Cookbook
Ingredients
- 1 1/2 tsp. active dry yeast
- 1 tsp. sugar
- 3/4 cup warm water (about 105°F)
- 1 cup cake flour
- 1 cup plus 3 Tbs. all-purpose flour
- 1 1/4 tsp. kosher salt
- 2 Tbs. extra-virgin olive oil
Instructions
- In a small bowl, whisk together the yeast, sugar and warm water and let stand until foamy, about 5 minutes.
- In the bowl of a food processor fitted with the dough blade, combine the cake flour, all-purpose flour and salt and pulse 3 or 4 times.
- Whisk 1 Tbs. of the olive oil into the yeast mixture. With the motor running, slowly add the yeast mixture to the flour mixture, allowing each addition to be absorbed before adding more. Pulse the machine 10 to 15 times to knead the dough. The dough should clean the insides of the bowl but will be slightly sticky.
- Coat the inside of a large bowl with the remaining 1 Tbs. oil. Dust your hands with flour and remove the dough from the food processor. Form the dough into a ball and place in the bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1 1/2 hours. Divide the dough in half and roll out as directed in the pizza recipe. Makes two 10-inch thin-crust pizzas.
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