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  • Almost No Knead Pizza Dough for Untra Thin Crust

    1 vote
    Almost No Knead Pizza Dough for Untra Thin Crust
    Prep: 5 min Servings: 1
    by myra byanka
    510 recipes
    >
    I've been reading books lately on pizza, searching for a thin crust recipe. While Chicago- style is great, I also like pizza with very few toppings and a cracker-like Neopolitan crust. After trying several recipes, I saw one the Pioneer Woman demonstrated on tv which is perfect. I'm sure all the kneading and other stuff people do to make something "authentic" pays off, but if a great dough can be mixed, proofed and rolled out with a rolling pin, I'm all for it.

    Ingredients

    • 4 cups bleached AP flour
    • 1 tsp. salt
    • 1 tsp. yeast
    • 3 tbs. olive oil
    • 1 1/2 cups warm water.
    • 1 tbs. olive oil

    Directions

    1. Mix yeast with water and oil.
    2. Stir in flour and salt.
    3. Combine well and use hands to lightly knead the dough 3-4 times.
    4. Roll into a tight ball, plaqce in bowl, pour on tbs. oil, cover.
    5. Let rise until doubled, about an hour.
    6. Press ball into a disk and roll to desired thickness.

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    Comments

    • judee
      judee
      I've never made my own pizza. This looks easy enough and I would probably love the thinner crust.
      • ShaleeDP
        ShaleeDP
        Cool. I like making my own dough too when time permits. This looks promising to me/
        • Ol'Chicago
          Ol'Chicago
          This is nearly identical to the dough I made in the family’s Chicago pizzeria except I started with 50 lbs of flour and proofed twice

          Thank You Myra
          1 reply
          • myra byanka
            myra byanka
            Hi,

            Pioneer Woman didn't say where she got the recipe, only it wasn't hers.

            Didn't proofing twice give the dough a more bread-like consistency?

            Myra
          • MT C
            MT C
            Looks quick and easy. Most of all it looks great. I'll be adding about a table spoon of diced garlic which has been lightly browned for a really great flavor. I've been doing that lately to my sourdough versions and everyone loves it.

            MT C
            2 replies
            • myra byanka
              myra byanka
              How have you been?

              Myra
              • MT C
                MT C
                I am back in Montana now and have had a bit of a time catching up on health issues. Better now, but still more to go. I am looking forward to getting going again on here. Picked up a few recipes in the Philippines and some in Kuwait. Most I'd like to try again here to make sure they work more than 6 feet above sea level, then I'll post some.

                I see you have been busy posting away with just about everything you've made in your career. I've used a few and am looking forward to trying more of your excellent recipes.

                MT C

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