What a fantastic alternative to simply eating fresh raspberries right from the bush! With freshly whipped cream, I adore serving this light, refreshing dessert.
| Prep Time: | 1 hr 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 14-inch crust |
Ingredients
- ¾ cup warm water – 100 to 110 degrees F (40 to 45 degrees C)
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- ½ teaspoon salt
- ¼ teaspoon white sugar
- 2 teaspoons olive oil
Instructions
- Gather all ingredients.
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- Pour warm water into the bread machine pan; add flour on top of water. Sprinkle over yeast, salt, and sugar. Set the machine on the dough setting, and push the start button.
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- When the machine signals that the dough is finished, transfer dough to a well-floured work surface.
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- Preheat the oven to 425 degrees F (220 degrees C).
- Roll or stretch dough out into a thin crust about 14 inches in diameter, leaving dough thick at the edge. Place dough onto a 14-inch pizza baking sheet; brush dough with olive oil.
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- Bake in the preheated oven for 5 minutes; remove and top with desired ingredients before final baking.
Reviews
Worked great thin crust great consistency. Added garlic powder to flour. 1 tablespoon
I made this two nights in a row my darling wife loved the first one and she is a very picky eater and so is my daughter. But they loved it my wife calls it chicken salad pizza. What is in it is chicken, green onion, and cucumbers with a homemade pizza sauce that I found on this site. They paired nicely together and it is LOW SODIUM for anyone who is interested. Thank you again for a great recipe this has been added to my cooking menu. I added a new picture this one is best one that I made since I learned about this recipe thank you again I’m a lot of fun with it.
Made it. super easy and my husband loved it I added Italian seasoning to the dough
DH and I have been on a mission to find The Recipe for thin crust pizza dough. This made a real great thin, crispy crust, which surprised me because it’s the first recipe we tried without any oil! In the past, adding more oil seemed to make a better thin crust so I was skeptical, but we made the recipe as written. We did divide it in half and refrigerate it overnight, set it out at room temp for 30 minutes and it was soooo easy to work with. Rolled out half the recipe to about 12 inches with oiled surface and rolling pin, then brushed and baked as directed in the recipe and my dh declared this is it!! This is the holy grail thin and crispy on the bottom with a little chew! Really great recipe Healthy Boy! Thanks! BTW, we refrigerated it before the rise time in the bread maker.
Very good. Dough was easy to work with. I will be making again.
This is perfect every time!
I’ve been using a “regular” crust recipe for years, but wanted to make a thin crust pizza. I followed the recipe, but did add some seasonings per other comments (about 1/2 Tbs garlic powder, parmesan cheese & Italian seasoning). The dough was very sticky, so I used a lot of flour when shaping the pie. I wanted to cook it directly on my pizza stone, but it was too thin and sticky to transfer. So I pressed it into shape on a pizza pan and put that on the stone. I baked it for about 5 minutes, then took it out to put on the sauce, cheese and toppings. It was delicious! Will make this again.
This is a very dependable, easy recipe – works great. I’d highly recommend. Only thing is it could use a better picture at the top of the recipe, 🙂
It is a great recipe, worked out for my cookie sheet. Nice soft pliable dough.
Not quite as thin n crispy as I would like but I believe it was my fault. Still very good. I will definitely make this again with a couple of suggestions from the reviews.
Do yourself a big favor and go to a specialty grocery story and find “Tipo 00” or double 0 extra fine grade flour. The store where I found it had Italian brands offering this grade of flour. It’s the secret ingredient you need to know about. It adds a wonderful crispy yet chewy texture that is superior to the results I got with all purpose flour.
This my 2nd time making it and I LOVE IT. So easy to make and work with
I use this recipe weekly, never changing a thing. it’s the perfect crust in my opinion. I roll it out on a greased pizza pan with a little cornmeal already sprinkled on it, and prebake it at 425 for maybe 10 minutes. then add the toppings and cook 15 minutes more or until golden brown, I like mine a little crispier
This worked for us. I split it into 2 thin and crispy pizza crusts. I also added the garlic to the crust like many others. We used a cast iron pizza pan and heated the pan first and cooked the dough 5-7 min prior to toppings. It took about 45 min in my bread machine. We will be making more to freeze and use at a later time.
My go to crust when short on time. Wonderfully chewy without a lot of time or work.
Amazing recipe! My first ever pizza came put very well. I rolled it out and used a pizza pan, but forgot to cook the base before putting the other ingredients on. Simple to fix – I just waited until the base was sturdy enough then removed it from the pan and laid it directly on an oven grill for the last 5 minutes. It came out beautifully!
This crust turned out to be the best thin crust pizza I have made. Very crispy and tasty. You do have to be patient and allow the crust to start to brown before removing from the oven.
Super easy and turned out great. I’ve made it several times now. I’ve found that if I double the recipe, it makes 4 individual size pizzas. We cook our pizzas on the Green Egg and they are delicious!
I have made this crust 5 times. It has been perfect each time!! I added 2T Italian seasoning and 1T garlic powder.
Made 2 small pizzas, perfect portion for 2 adults and 2 to
Taste was good. Mine turned out as tough as shoe leather. Tried it again, left it in covered bowl overnight in fridge. Same result. Still searching for a light crispy pizza dough for my bread machine.