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thin crust pizza dough


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  • Author: CHEFJAR


Inspired by the book "Rustic Italian Food" by Marc Verti


  • All-Purpose Flour- 6 cups or 750 gm
  • Sugar- 2 tbsp or 75 gm
  • Active dry Yeast- 2 3/4 tsp or 8 gm
  • Cold water- 1 1/2 cup plus 2 tbsp (355 gm)
  • Extra-virgin olive oil- 1/4 cup or 60 gm
  • Salt-21/2 tsp or 15 gm


  1. In a bowl of your electrical stand mixer combine sugar,water, olive oil and flour. Add active dry yeast.
  2. Mix on low speed until everything is moist. It will take about 4-5 minutes.Scrap the bowl as needed with a rubber spatula.
  3. Increase the mixer speed to medium and process until the dough clings to the dough hook, ( about 4 minutes more).
  4. Add the salt and mix another 3 minutes until dough is elastic and soft.
  5. Divide dough into 6-7 pieces and form balls. Dust with some flour, cover with plastic wrap and refrigerate overnight.
  6. Take the dough from the fridge and leave at room temperature for 1 hour.
  7. Now it's time to make a pizza! Flatten the ball on dry and dusted surface. Take the disk and start stretching in the air. ( The gravity will pull down the dough in the air).
  8. Once it is stretched to 20 cm ( 8 inch) in diameter, place it on the dusted surface , pat and stretch to about 30 cm ( 12 inch). You should get 0.6 cm or 1/4 inch thick disk. Top as you wish and bake.
  9. Pizza


Cover with plastic wrap and refrigerate the dough for up to 3 days or freeze in an airtight container for up to 1 month.
Thaw before rolling up.

My pizza looks a little bit thick, coz I stuffed the edges with cheese. Absolutely delicious!

  • Category: PIZZA RECIPES
  • Cuisine: Italian