Best 6 Thin Crispy Pizza Recipes

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Pizza, a delectable culinary delight that has captured the hearts and taste buds of people worldwide, comes in various forms, each with its unique charm. Among the diverse pizza styles, thin crispy pizza stands out with its tantalizingly crisp crust and delectable toppings. If you're seeking a culinary journey that promises a symphony of flavors and textures, this guide will unveil the secrets to creating the perfect thin crispy pizza, transforming your kitchen into a pizzeria and turning an ordinary meal into an extraordinary gastronomic experience.

Here are our top 6 tried and tested recipes!

SUPER CRISPY THIN PIZZA CRUST



Super Crispy Thin Pizza Crust image

Yum yum! if you're looking for a crispy thin crust pizza that holds up under the pressure of your favorite toppings look no further! Make sure you get a pizza stone, they help make a crispier crust. You can get one at Target for 25-30 bucks and they're totally worth it.

Provided by catalinacrawler

Categories     Breads

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 6

1/4 ounce active dry yeast
1/4 teaspoon sugar
3/4 cup hot water
1 3/4 cups flour
1/2 teaspoon salt
2 teaspoons italian seasoning

Steps:

  • Preheat pizza stone in oven at 500°F.
  • Warm water for 20 seconds in microwave.
  • Dissolve yeast and sugar in water; allow to rest for 8 minutes.
  • In the meantime, combine flour, salt and Italian seasoning.
  • Pour yeast over flour mixture and mix well with a heavy spoon.
  • Add 1 tbsp flour if needed.
  • Turn dough on to a floured surface and knead for 2 minutes.
  • Dust more flour on surface if needed .
  • Using a rolling pin, roll dough into a 12" circle of even thickness (about 1/4") flipping over to roll each side (don't press too hard when rolling or dough may stick to surface).
  • Cut off any excess edges to make a neat circle.
  • Palm down, slide your hands under dough and lifting carefully place on to a hot pizza stone.
  • Bake at 500°F for 4 minutes.
  • Remove from oven and top with your favorite toppings (don't go too crazy with the toppings, a little goes a long way).
  • Return to oven for 6-8 minutes.
  • Helpful hint: Top pizza in this order to prevent the crust from getting soggy:.
  • chopped basil.
  • minced garlic.
  • pepperoni.
  • cheese.
  • (6-8) 2 tbs dollops of pizza sauce evenly spaced.

FAST, THIN, AND CRISPY CRUST PIZZA



Fast, Thin, and Crispy Crust Pizza image

from the blog "One Upon a Plate" - http://onceuponaplaterecipes.blogspot.com/2009/11/fast-thin-and-crispy-crust-pizza.html - "This is the recipe my family always uses when we need a fast pizza dough, it requires virtually no rise-time and bakes up firm and very crisp. But don't worry if you want to make it ahead, or if you have left over dough, just form into a ball (or balls) and wrap in cling film and store in the refrigerator up to one day, or freeze for longer storage."

Provided by ellie3763

Categories     Yeast Breads

Time 42m

Yield 1 large, 6 serving(s)

Number Of Ingredients 7

1 tablespoon active quick-rising yeast or 1 packet active quick dry yeast
1 pinch granulated sugar
3/4 cup very warm water (not hot)
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon olive oil (optional)
pizza sauce, and toppings of choice

Steps:

  • In a small bowl or glass measuring cup dissolve the yeast and sugar in warm water, stir and set aside for 10 minutes. Mixture should begin to bubble and foam at the end of the time (indicating that the yeast is activated & alive.).
  • In a medium bowl, combine flour and salt, set aside.
  • Add the liquid yeast mixture (and olive oil if using) to the dry ingredients and stir until well combined.
  • Flour a work surface and knead dough for a couple of minutes until smooth and elastic.
  • Shape the dough into 1 large, 2 medium, or 4 small pizzas using whatever method you prefer; rolling pin, stretching or off the board between your two hands, in the air.
  • If you have a pizza peel, sprinkle lightly with corn meal and build your pizza. If not, lightly grease a flat cookie sheet (or inverted jelly roll pan) and build your pizza.
  • I brush the formed dough very lightly with olive oil (optional), then pizza sauce (not too generously), cheese then any other other ingredients. Keep toppings rather sparse if you want a really crispy crust.
  • Bake in hot oven until as crispy as desired. Usually 8 to 12 minutes, but this will vary depending upon pizza stone vs. pan and the toppings you have chosen.
  • You can also make this in a food processor ~ Mix the water, sugar and yeast as directed in a small container. Place flour and salt in bowl of processor and pulse a few times to mix. Add the liquid yeast mixture (and olive oil, if using) and pulse until blended; adding more flour until mixture just forms a ball and the dough follows the blade around the bowl. (Additional flour is needed when using food processor method, because you are not hand-kneading on a floured board). To remove from food processor bowl, flour your hands well, form dough into a ball (or balls) and shape as directed.

THIN & CRISPY PIZZA



Thin & Crispy Pizza image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

2 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup water
3 tablespoons extra-virgin olive oil, plus more for brushing
2/3 cup pizza sauce
1 1/2 cups shredded low-moisture mozzarella cheese (about 6 ounces)

Steps:

  • Make the dough: Put a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 450 degrees F. Combine the flour, baking powder and salt in a large bowl. Add the water and olive oil and mix to make a shaggy, sticky dough. Turn out onto a lightly floured surface and knead into a smooth and elastic ball, 2 to 3 minutes. Divide the dough in half and shape each half into a flat disk. Wrap each disk in plastic wrap and let rest in a warm place, 15 minutes.
  • Brush two large sheets of parchment paper with olive oil. Place a ball of dough between the parchment, oiled-sides in; use a rolling pin to roll the dough into a 12- to 14-inch round, about 1/8 inch thick. Remove the top piece of parchment and transfer the dough (and the bottom piece of parchment) to a pizza peel or inverted baking sheet.
  • Spread 1/3 cup sauce on the crust; scatter with 3/4 cup mozzarella. Slide the pizza (on the parchment) onto the hot stone. Bake until the crust is crisp and golden brown and the cheese is bubbling, 10 to 12 minutes. Transfer to a cutting board and let cool 1 to 2 minutes before slicing. Repeat to make the second pizza.

THIN CRISPY PIZZA DOUGH FROM AMERICA'S TEST KITCHEN



Thin Crispy Pizza Dough from America's Test Kitchen image

When I eat thin, I like it crispy. Here's how to do that. There are a bunch of tips and tricks here. EASY!!!

Provided by Ambervim

Categories     Low Cholesterol

Time 21m

Yield 2 12 inch pizzas

Number Of Ingredients 6

16 1/2 ounces bread flour, plus more for work surface (about 3 cups see note)
2 teaspoons sugar
1/2 teaspoon yeast (instant or rapid-rise yeast)
10 1/2 ounces ice water (about 1.33 cups see note)
1 tablespoon vegetable oil, plus more for work surface
1 1/2 teaspoons table salt

Steps:

  • In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds.
  • With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds.
  • Let dough stand 10 minutes.
  • Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds.
  • Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute.
  • Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
  • One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees.
  • Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.
  • Coat 1 ball of dough generously with flour and place on well-floured countertop. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center.
  • Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured peel and stretch into 13-inch round.
  • Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge.
  • Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella. Too much cheese will create a soggy pizza.
  • Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through (if you can).
  • Remove pizza and place on wire rack for 5 minutes before slicing and serving.
  • TOPPING TIPS: We like our Thin-Crust Pizza simply dressed with tomato sauce and handfuls of shredded mozzarella and Parmesan, but additional toppings are always an option--provided they're prepared correctly and added judiciously. (An overloaded pie will bake up soggy.) Here are a few guidelines for how to handle different types of toppings:.
  • HEARTY VEGETABLES Aim for a maximum of 6 ounces per pie, spread out in a single layer. Vegetables such as onions, peppers, and mushrooms should be thinly sliced and lightly sautéed (or microwaved for a minute or two along with a little olive oil) before using.
  • DELICATE VEGETABLES AND HERBS Leafy greens and herbs like spinach and basil are best placed beneath the cheese to protect them or added raw to the fully cooked pizza.
  • MEATS Proteins (no more than 4 ounces per pie) should be precooked and drained to remove excess fat. We like to poach meats like sausage (broken up into 1/2-inch chunks), pepperoni, or ground beef for 4 to 5 minutes in a wide skillet along with 1/4 cup of water, which helps to render the fat while keeping the meat moist.
  • NOTE as with all breads, the ratio of wet to dry is critical and more accurately measured by weight).
  • Time does not include resting times.

Nutrition Facts : Calories 937.6, Fat 9.2, SaturatedFat 1.3, Sodium 1753.8, Carbohydrate 184.5, Fiber 6.6, Sugar 4.8, Protein 24.8

THIN AND CRISPY PIZZA CRUST



Thin and Crispy Pizza Crust image

I created this recipe for my husband. I love a pan crust but he prefers thin and crispy.

Provided by Cari Butler

Categories     Pizza

Time 20m

Number Of Ingredients 4

2 c all purpose flour (plus extra for rolling)
1 tsp baking soda
1 dash(es) salt
1 c water

Steps:

  • 1. Blend all ingredients till dough forms. It might be a little sticky
  • 2. Add more flour to counter for rolling. Roll out dough nice and thin. It should cover a 16" pan.
  • 3. Par bake for about 5 mins then top with your favorite toppings and place directly on the rack for the remaining time.

HOMEMADE THIN CRUST PIZZA (CRISPY DOUGH AND SWEET BALSAMIC SAUCE



Homemade Thin Crust Pizza (Crispy Dough and Sweet Balsamic Sauce image

Don't be scared of how long this recipe looks! It's super simple and the results are amazing! Use your favorite toppings - we like shredded chicken, roasted red peppers, fresh spinach, and mozzarella. Adapted from http://www.thekitchn.com/thekitchn/main-dish/recipe-homemade-thin-crust-pizza-045499

Provided by mikey ev

Categories     < 60 Mins

Time 55m

Yield 2 14-inch pizzas, 4 serving(s)

Number Of Ingredients 16

3/4 cup water
1/2 teaspoon yeast
2 cups unbleached all-purpose flour
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon garlic, minced
1/2 tablespoon red pepper olive oil (or red pepper flakes)
4 tablespoons sugar (divided)
1 (14 ounce) can diced tomatoes, drained
1 cup prepared tomato sauce (we used Classico Roasted Garlic)
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon basil
1/2 teaspoon oregano
1 bay leaf
salt and pepper, to taste

Steps:

  • Pre-heat your oven to 500 degrees. If you have a baking stone, put it on a rack in the lower-middle part of the oven.
  • In a small bowl or liquid measuring cup, heat the water until it feels barely lukewarm when you test it with your finger (if the water is so hot that you can't leave your finger in it, wait for it to cool down). Add the yeast to the water and use a fork or whisk to stir it into the water. Set this aside for a few minutes and allow the yeast to dissolve.
  • Measure out the flour into a large mixing bowl. Add the salt and use your hand or a whisk to combine.
  • Make a well in the center of the flour and pour in the water-yeast mixture. Use your fingers or a wooden spoon to combine everything together.
  • When it comes together into a cohesive ball, turn it out onto the counter along with any extra flour in the bowl that hasn't yet gotten worked inches.
  • Knead the dough until all the flour is incorporated and the dough is smooth and elastic to the touch--about five minutes.The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it's smooth and silky.
  • Use a bench scraper to divide the dough in two. Shape each half into a smooth ball. Set aside while preparing sauce.
  • Heat olive oil in a sauce pan over medium heat. Add minced garlic and red pepper olive oil (or a little extra olive oil, plus red pepper flakes).
  • Saute 2 minutes, or until garlic is golden. Add half of the white sugar, and allow to melt (it might start to look clumpy, don't worry and keep going).
  • Add drained tomatoes and the rest of the white sugar. Cook for 2 minutes.
  • Add the rest of the ingredients (prepared sauce, brown sugar, balsamic vinegar, basil, oregano, bay leaf, salt, and pepper). Lower heat to medium-low and simmer for 20 minutes. You can break up the tomatoes with a wooden spoon, or use an immersion blender if you prefer.
  • Work one piece of the dough in your hands and form it into a large disk. Working from the middle of the dough outwards, use the heel of your hand to gently press the dough outward until it's about 1/4 of an inch thick or less. You can also use a rolling pin for this part.
  • Repeat with the second piece of dough (or freeze it for later).
  • Place pizza dough on baking stone or baking sheet with cooking spray.
  • Spoon a few tablespoons of sauce into the center of each pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings except the cheese.
  • Bake for about 5 minutes and then rotate the pizza 180-degrees (most ovens have 'hot spots' your pizza will bake unevenly if it's not rotated). Bake for another 3 minutes and then sprinkle the cheese over the top. Bake for another 2-3 minutes until the edges are golden brown and crispy.
  • Remove your pizza from oven and let it cool on a wire rack for a few minutes before cutting.

Nutrition Facts : Calories 399.1, Fat 7.7, SaturatedFat 1.1, Sodium 831.2, Carbohydrate 75.3, Fiber 4.2, Sugar 22.4, Protein 8.4

Tips:

  • For a crispy crust, use a pizza stone or baking sheet preheated to a high temperature.
  • Use a light hand with the sauce and toppings to prevent the pizza from becoming soggy.
  • Bake the pizza until the crust is golden brown and the cheese is melted and bubbly.
  • Let the pizza cool for a few minutes before slicing and serving.
  • For a fun and easy appetizer, cut the pizza into small pieces and serve with dipping sauce.

Conclusion:

Thin and crispy pizza is a delicious and versatile dish that can be enjoyed by people of all ages. With a little planning and effort, you can easily make thin and crispy pizza at home. Whether you prefer a classic cheese pizza or something more adventurous, there are endless possibilities when it comes to toppings. So get creative and experiment until you find your perfect thin and crispy pizza recipe.

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