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Thin-Crust Stovetop Pizza

Thin-Crust Stovetop Pizza

Quick, fresh pizza for busy nights.

If you're in a pinch for time and don't want to preheat your oven, make a pizza on the stove in less than five minutes. The bottom crust is crunchy and the top is toasted for a just a minute under the broiler to give it that wood-fired oven feel - simple and fast.

Ingredients

Oven Roasted Tomato Sauce

  • 4 Pounds plum tomatoes, quartered
  • 1 Cup chopped onion
  • 4 garlic cloves
  • 2 Teaspoons kosher salt
  • 1 Teaspoon red pepper flakes
  • 1 Teaspoon sugar
  • 1/2 Cup olive oil
  • 1/2 Cup snipped fresh basil

Toppings:

  • 1 Cup shredded mozzarella
  • 1/4 Cup parmesan cheese
  • 1 Teaspoon oregano

For the dough:

  • 1 Cup all-purpose flour
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon sugar
  • 1/2 Teaspoon salt
  • 1/3 Cup beer
  • Olive oil

Servings2

Calories Per Serving1317

Folate equivalent (total)347µg87%

Riboflavin (B2)0.7mg43.6%


Super-Fast Thin-Crust Pizza

Looking for delicious homemade thin-crust pizza in under an hour? This recipe uses a simple dough made with both baking powder and yeast, which yields a super-thin yet light crust. Mildly crunchy while still pliable (you aficionados of foldable pizza will appreciate this), this crust is ready for any topping you care to throw on it. One caution: use any topping, but go light the crust won't support too much weight.

Ingredients

  • 2/3 cup (152g) lukewarm water
  • 1 1/2 teaspoons instant yeast or active dry yeast
  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 1/2 to 3/4 teaspoon salt*
  • 1 teaspoon baking powder
  • 3 tablespoons (35g) olive oil

*Use the greater amount of salt if you lean towards saltiness, and/or your toppings aren't overly salty.

Instructions

Preheat the oven to 450°F with a pizza stone in the bottom, if you're using one.

In a medium-sized bowl, whisk together the lukewarm water and yeast until the yeast dissolves.

Measure out the flour by gently spooning it into a cup and sweeping off the excess or by weighing it. Add the flour and the remaining ingredients to the water/yeast, stirring to make a cohesive, somewhat sticky dough. The dough should only be mildly sticky, and easy to work with. If it's sticking to your fingers, mix in additional flour.

Divide the dough in half, pat each half into a disk, and place on a lightly floured piece of parchment or waxed paper. Let the dough rest for 30 minutes, while your oven gets good and hot.

Working with one piece of dough at a time, roll between two pieces of lightly greased parchment. Don't have parchment? See "tips," below. Roll a 12" circle don't worry about making it perfectly round, an oval is fine. The rolled crust should be very thin.

Top the crust with about 3 to 4 tablespoons sauce, and your preferred toppings.

Transfer the pizza, parchment and all, to your baking stone. Bake for about 8 minutes, until the crust is brown and the toppings are heated through. Remove from the oven and serve.

If you're not using a stone, transfer the pizza, parchment and all, to a baking sheet. Bake in the center of the oven for 10 to 12 minutes, until the crust is brown and the toppings are cooked through. Remove from the oven and serve.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Thin Crust Pizza.


Perfect Thin Crust Pizza Dough

Ah, pizza. One of the best foods ever invented. Am I right? Of course I am. Everyone loves pizza.

I have been on the hunt for the perfect pizza dough recipe for years. YEARS. I have tried so many recipes, and none of them have quite measured up.

Many years ago (I feel really old when I count how many so I&rsquom not even going to bother) I spent about 6 months living in Germany and attending a Bible college there. There were a few things that I remember eating there for the first time and loving &ndash donairs, apple pastries and chocolate croissants among them. But the other thing that was just fantastic was the pizza. It was in the south of Germany so close enough to Italy to get the real thing maybe? I don&rsquot know. What I do know is that there was a little pizza place a couple blocks from the school where I had thin crust pizza for the first time.

Before that, I&rsquod only ever had the usual takeout pizza, and thin crust wasn&rsquot really a thing at the time at home (I told you it was a long time ago). The pizza in that little restaurant was the best pizza I had ever eaten. So of course I&rsquove been trying to recreate it (and/or find it somewhere) ever since.

This is it. Perfect thin crust pizza dough.

So good that I&rsquom not even trying to adapt it in any way, shape or form. I found this recipe in one of my favourite cookbooks, The Bread Baker&rsquos Apprentice by Peter Reinhardt. And loved it. So I decided that there is no reason to make another version of it as this one is perfect. So it&rsquos lucky for me (and you!) that he is allowing me to share his recipe here, because otherwise you&rsquod all be missing out. And we can&rsquot have that.

If you&rsquove been searching for the perfect thin crust pizza dough recipe too, look no further. This is it. It does take some planning ahead, as it needs to rise overnight in the fridge, but trust me, it&rsquos worth the time.

I also just found out that Peter Reinhardt has another cookbook all about pizza. Fairly certain I need that in my life soon!


Stovetop Pizza

Who doesn’t love FRESH PIZZA in 20minutes without using an oven. Faster than getting delivery!

Ingredients

  • 1/2 cup Plain flour
  • 1/2 cup Self raising Flour
  • 7g Dried Yeast
  • 1 teaspoon Honey
  • 2/3 cup Luke-warm water
  • 1 cup Pasta sauce
  • 1 tub Bocconcini cheese, sliced
  • 1 cup Roasted capsicum, sliced
  • 1 cup Semi-dried tomatoes
  • 1 handful Basil leaves, torn
  • Sprinkle on top Meal Inspirations - Flavours of Italy Herb

Step 1

Mix together both flours, yeast, honey, water and pinch salt in saute pan. press dough out until the base of the pan is covered.

Step 2

Spread the sauce over the dough, taking as close to the edge as possible.

Step 3

Add the toppings, or toppings of your choice.

Step 4

Place the pan over medium heat and cover, with vents closed. Cook for 5 minutes.

Step 5

Open steam vents, reduce heat to medium-low and cook for a further 15 minutes.

Step 6

Use egg flip to remove pizza to chopping board and serve immediately.

Chef's Tips

You can choose your favourite toppings eg roast pumpkin and goats cheese, old fashioned pepperoni

Reviews

Definately a family favourite

Make this regularly for an after school snack. Always great for the kids. Always use low-medium heat and take the lid off for 5 minutes or so at the end, then it does not go soggy.

So quick and easy definately recommed 5 mins under the grill before serving though

Love these pizzas. Such an easy recipe & always have enough ingredients on hand. Tonight's is pizza sauce, shredded tasty cheese, diced onion, capsicum, mushroom & bacon topped with some more tasty because I don't have mozzarella. I cook mine for 5 minutes medium heat, lid closed. 5 minutes low heat vent open. 5 minutes under the grill. Always turns out delicious! My other favourite recipe was olive oil base, crushed garlic, sliced sweet potato & regular potato & topped off with a generous amount of rosemary.

made this a couple times the second time the base was a bit soggy, any suggestions of what i may have done wrong? first time was delicious but based on second time probably wont make it again

Just love it!! Have converted hubby from a non-pizza man, to a bloke that asks me to make one for him!!


Best Tips for Cooking No Yeast Pizza on the Stove

  • Roll out the dough the same way you would for pizza. Dust it lightly with flour and roll it as thin or thick as you like. I always roll it to approx 1/4 inch thickness because it puffs up slightly as it cooks
  • Prick the base with a fork. This helps stop it from developing too many air pockets and puffing up like naan
  • Use a heavy bottom skillet if possible like a cast iron pan. But this works just as well on a non stick
  • Don’t pre-heat your skillet because if it’s too hot, the pizza base will burn and your toppings won’t cook and the cheese won’t melt
  • Cook the pizzas on a medium flame to avoid the base from burning
  • To melt the cheese properly, cover and cook for 4-5 minutes. The steam that gets created will cook the toppings and melt the cheese
  • This really gives best results on the stove. But if you want to use your oven, you can start the pizza on the stove and after 2-3 minutes, move it to the oven. Just turn the top element on high so that it cooks the veggies and melts the cheese. The base only takes 2-3 minutes to cook

Pizza Lover

Thin crust pizza dough

Hello everybody, I hope you&rsquore having an amazing day today. Today, I will show you a way to make a special dish, thin crust pizza dough. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Reviews for: Photos of Thin-Crust Pizza Dough. How To Make Thin Crust Pizza. This crust has a nice bit of crunch, but it's pliable enough to fold in half if required.

Thin crust pizza dough is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it&rsquos fast, it tastes delicious. They are nice and they look fantastic. Thin crust pizza dough is something which I&rsquove loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook thin crust pizza dough using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Thin crust pizza dough:
  1. Take 4 1/2 cups unbleached bread flour
  2. Make ready 1/4 cup coarse cornmeal
  3. Make ready 1 tablespoon yeast
  4. Make ready 1 tablespoon sugar
  5. Make ready 2 teaspoons salt
  6. Take 2 teaspoons granulated garlic
  7. Prepare 12 ounces bottled water
  8. Prepare 1/4 cup extra virgin olive oil
  9. Prepare 1/4 cup whole milk

What makes this thin crust pizza dough recipe easy? In a sentence: You don't need to stretch the dough. Stretching pizza dough isn't hard, but does take a little practice! You can tear the dough, or it can become uneven.

Steps to make Thin crust pizza dough:
  1. Using a stand mixer, pour in wet ingredients at room temperature. And then add the dry with the yeast not touching the salt. Start mixing at speed one.
  2. Mix at speed 2 to 3 until mixed and you can form a windowpane.
  3. Scale into 4 equal parts and place in oiled containers.
  4. Cover and let proof until doubled in size.
  5. Lightly sprinkle pan with cornmeal and place dough on pan, forming to full size once on the pan.
  6. Top and bake in a preheated oven at 450°F for 14 to 20 minutes depending upon your pan, oven, and topping.

This thin crust dough recipe requires no stretching at all. Just roll it out with a. If you have a food processor or stand-mixer with a dough hook, let your machine do the kneading for you. I love thick pizza crust, thin and crispy pizza crust, and everything in between. And I love trying to make them all at home.

So that&rsquos going to wrap it up for this special food thin crust pizza dough recipe. Thanks so much for reading. I am confident that you can make this at home. There&rsquos gonna be more interesting food at home recipes coming up. Don&rsquot forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!


Amazing Thin Crust Pizza

I finally mastered pizza making at home! It was a day to celebrate, since this pizza is actually better than you often go out for. When I make this my husband says it's always the best part of his day. It's a combination of recipes and techniques that I put together from Cook's Illustrated, a very good cook I know, and some &quotserious&quot pizza guys. This recipe makes a 13x18 inch half-sheet size medium crust pizza, OR two traditional round thin crust pizzas, and the crust is crispy/tender. (I find I can get a thinner crust from a round pizza, since there's a little more room to spread the dough out.) The sauce is very flavorful and I've tried to include all my tips for success! You MUST have a pizza stone for this, and pulling the pizza on the parchment onto an upside-down half sheet pan makes it easy to transfer the pizza to the stone. The sauce recipe will make enough for 3 medium pizzas, OR 6 thin crust pizzas, so reserve the extra for another pie. Layers for the topping need to be thin enough to allow the crust to crisp. (I know it goes against all instinct, but it's very important to please practice restraint!) I've revised the recipe to include a little less of the toppings for better success. Preparation time includes rising time for the dough and may seem like a little work, but once you've tried this you may never go out for pizza again!


Ingredients

  • 400g bread flour (14 ounces about 2 1/2 cups), plus more for dusting
  • 10g kosher salt (0.35 ounces about 2 teaspoons), plus more for sprinkling
  • 4g instant yeast (0.15 ounces about 1 teaspoon), such as SAF Instant Yeast
  • 275g water (9.5 ounces about 1 cup plus 3 tablespoons)
  • 8g extra-virgin olive oil (0.25 ounces about 2 teaspoons), plus more to coat pans and for drizzling
  • 1 1/2 cups pizza sauce, such as our New York–style pizza sauce
  • 12 ounces grated full-fat, low moisture (dry) mozzarella cheese (see note)
  • Toppings as desired
  • Small handful torn fresh basil leaves (optional)
  • 2 ounces grated Parmesan or Pecorino Romano cheese (optional)

How to Make It

To make this tasty thin crust pizza recipe, follow along with these easy steps:

Whisk together some warm water, sugar, and yeast together in the bowl of a stand mixer until combined and let stand for 5-7 minutes until a raft forms.

Next, add in the flour, semolina, and salt and knead at low to medium speed using the hook attachment for 10 minutes.

Transfer the dough to a container with a lid and proof in the oven only with the light on for 45 minutes or until doubled in size. Make sure your oven is not on.

Remove the dough and place it on a clean surface and divide it into 3 dough balls.

Knead each dough ball for a minute and then cover with a towel and let stand for 15 minutes.

Next, when you’re ready to use it, flatten out the dough on a clean surface dusted with flour until it’s about 12” to 15” in diameter.

Feel free to add toppings such as pizza sauce, cheese, meats, etc., and then bake in a preheated pizza stone at 500° for 7-10 minutes or until browned and the cheese is melted and browned.


Tips for Success

Where the magic happens

Our Favorite Cast Iron Skillet

In order to make a crispy crust pizza, you need a cast iron skillet pan to attain high heat. My lodge skillet is one of my favorite cooking vessels! It's high-quality, affordable, and can be used in many different recipes. We love this pan and can easily say it's a kitchen essential!

  • Pizza Dough: Over the years I have tried so many different pizza doughs. But so far my favorite doughs for the best flavor and crisp texture aren’t homemade. I use Whole Foods pre-made pizza dough, buy dough from my local pizza shop, or use this pizza dough kit by Delallo. This delallo pizza kit has given us the most impressive and authentic pizza dough yet! Highly recommend it.
  • Room temperature dough: make sure you let your dough sit at room temperature before you shape it. If the dough is too cold, it will snap back into shape and be quite difficult to work with. Room temperature dough is soft and easily shapeable!
  • Best cheeses for pizza: My top cheese choices for pizza are mozzarella and buffalo mozzarella, fresh parmesan, asiago, and provolone. For dairy free I recommend cashew cheese or just leaving it cheese-less.
  • Great pizza toppings: roasted vegetables such as red peppers, tomatoes, small broccoli florets, arugula, and mushrooms. My favorite meat toppings are sausage and meatballs.
  • Pizza seasonings and herbs: to finish off my pizza I top with red pepper flakes, dried oregano, parmesan cheese, and chopped fresh basil.
  • Cast Iron Pans: You can use almost any pan for this that’s made of cast iron – use an original 10-inch cast iron pan, a cast iron dutch oven (without the lid), or cast iron casserole skillet (without lid).