Home  |   Accessories  |  Brines  |  Cook Times  |  Dictionary  |  Egg Wash  |  Frosting  |  Measures  |  My BBQ  |  Sauces
Thin Crust Pizza Dough
Alternative Ingredients are listed in Red
32oz Pizza Dough
2 - 16" pizzas

Qty Size Ingredient
102 g Hard Spring Flour *
Bread Four
177 g Warm Water (110º)
1 pk Fleischmann's RapidRise Instant Yeast ***
430 g Hard Spring Flour *
Bread Four
90 g Semolina Flour
236 g Cold Water
1 tbls Dough Conditioner
2 tbls Italian Seasoning Mix
1 tsp White Sugar
1 tsp Maldon Sea Salt **
(or Kosher Salt)
2 tbls Olive Oil
(if you have some high-end oil, now is the time to use it)

Combine 90g of the Hard Spring flour, 177g hot water and the packet of yeast in a small bowl and stir to a uniform mass.  Cover the bowl lightly with plastic wrap and let stand in a warm spot for 30 minutes.

While that ferments, combine the rest of the dry ingredients in a large bowl, mix and set aside.

After 30 minutes of fermenting add 130g (1 cup) of the flour mixture, 236g (1 cup) cold water and stir until uniform.  Cover the bowl lightly with plastic wrap and let stand in a warm place for another 30 minutes.  What we are doing is slowing and prolonging the fermentation period to maximize the flavor.

Next, in your final mixing bowl, add approximately ⅔ of the flour mixture, the sponge, and mix until roughly combined.  Then add the remaining flour mixture and olive oil, and knead to a smooth, slightly tacky dough.  Cover and let stand in a warm place until doubled (about 2 hours).

Punch down and lightly oil or spray the dough ball or container.  The container needs to be enclosed but not air tight: zip lock bag, lid covered plastic container (not so tight that the lid will pop off when gas builds up), cake pan with fitted lid, bowl with shower cap food cover.  Preferably use containers with straight sides to contain the gasses in the dough.  Store in refrigerator for 2 days.  Remove from fridge and divide into "pizza balls" for immediate use or freeze for future use.

For thin crust pizza, sizes from 10" to 16", you will need approximately 1 ounce per inch.  Smaller pizza will use a little more and larger ones will need a little less.  Pack individually in air tight containers for freezing.

If you are not getting enough browning - even though the dough has been properly aged and proofed - increase the sugar until you get the browning you want; for example, it may take 3 teaspoons instead of 1 teaspoon.  If you want a more tender, less chewy crust - increase the oil up to 3 additional teaspoons.


(see also Spinato's Pizza Sauce)

* You can get Semolina Flour at King Arthur Flour (item #100227 ).  Semolina Flour is a coarse grind, high-protein (~13%) durum wheat that has a nutty, sweet flavor for pizzas and pasta.  Typical bread flour is about 12.7%

** You can get Maldon Sea Salt at Amazon.com.

*** Instant yeast has been milled into smaller particles (see below) so it doesn't need to be dissolved in water first, has enzymes and other additives to make the dough rise faster and you can skip the first rise of the dough.

Griffin Logo