2 14-inch pizzas (or 2 balls of dough)
So many great pizza dough recipes need time. And time isn’t always on our side. This dough was originally used to make a French bread, but it’s perfect as a thin and crispy pizza dough. A thin dough works great when you want to highlight flavorful pizza toppings …or when you simply don’t have much time.
- 1 ½ cups warm water
- 2 ¼ teaspoons yeast
- 1 teaspoon sugar
- 4 cups flour
- 2 ½ teaspoons salt
- 1½ tablespoons cornmeal
- Prepare the dough: In a large bowl or the bowl of an electric mixer, combine water, yeast, and sugar. Stir in flour and then salt. Knead until dough comes together. Place dough in a greased bowl. Cover with a clean towel or plastic wrap and let rise 30-40 minutes.
- Preheat oven to 475?F. Divide dough into 2 balls. Sprinkle cornmeal on two pieces of parchment paper. Place each dough ball on parchment paper. Using a floured rolling pin, roll each dough to ¼-inch thick and move parchment paper with dough to a baking sheet. Top with desired toppings. Bake until crust is golden and crispy on the bottom, about 12-13 minutes.
Since this dough will make two pies, you can halve the toppings and make two different versions of thin crust pizzas, or turn the second pie into a classic sauce-and-cheese version for the kids.
Are you planning on making our grandma pizza tonight? Click Here for the recipe