Thin and crispy pizza

Votes: 6

Time: 40 min.
Complexity: easily
Servings: 4-6

Thin-crust pizza lovers will love this recipe. The crust is thin and crispy, like a cracker! The dough is yeast-free, perfect for those who are apprehensive about working with yeast, and it uses just a touch of baking powder to prevent it from rising too much. The dough will be quite sticky, so you can roll it out thinly by placing it between two greased sheets of parchment. A simple topping, such as tomato sauce and grated mozzarella, is sufficient. You can also bake any toppings you like on this crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

2 cups flour + extra for work
3/4 tsp baking powder
3/4 teaspoon coarse salt
3/4 cup water
3 tbsp olive oil + extra for greasing

Toppings

2/3 cup pizza sauce
1.5 tbsp. grated dry mozzarella (about 170 gr.)

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Knead the dough:

Place a pizza stone or an upside-down baking sheet on the bottom rack of the oven and preheat to 450°F (230°C). Combine the flour, baking powder, and salt in a large bowl. Add the water and olive oil and knead into a loose, sticky dough. Turn it out onto a lightly floured surface and knead until it forms a smooth, elastic ball, 2-3 minutes. Divide the dough in half and form each half into a flat disk. Wrap each disk in plastic wrap and let rest in a warm place for 15 minutes.
Grease two large sheets of parchment paper with olive oil. Place a disk of dough between them. Using a rolling pin, roll the dough into a circle 12-14 inches in diameter and about 0.3 cm thick. Remove the top sheet of parchment and transfer the dough (on the bottom sheet of parchment) to a pizza peel or an inverted baking sheet.

Spread 1/3 cup sauce over the pizza crust; top with 3/4 cup mozzarella. Slide the pizza (on the parchment) onto the preheated oven stone. Bake until the crust is crisp and golden around the edges and the cheese is bubbly, 10-12 minutes. Transfer to a cutting board and let cool for 1-2 minutes before slicing. Repeat with the remaining dough to make a second pizza.

Note

There's no need to let the dough rise: it's yeast-free. It can be sticky, so roll it out between sheets of oiled parchment paper to create a very thin crust.

Categories:

recipe / Vegetarian dishes / Fast food / Pizzas / Bakery / Savory pies / Food Network - recipes / Italian cuisine

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