Ultra-Thin Pizza Crust

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dairy free
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Yield: two 12" ultra-thin crusts

Recipe photo

For an ultra-thin pizza crust with crispness and crunch, adding durum and semolina flour can't be beat. Durum wheat is a harder (higher protein) wheat, so it provides a toothsome bite to your crust. This recipe uses slightly less yeast than others, and a little more olive oil for easy rolling. Thin, thin, thin is in!

Ultra-Thin Pizza Crust

star rating (5) rate this recipe »
dairy free
Hands-on time:
Baking time:
Total time:
Yield: two 12" ultra-thin crusts
Published: 05/29/2014

Ingredients

Tips from our bakers

  • This recipe relies heavily on durum and semolina for the crust's texture, crunch, and flavor. If you don't have these flours, try our Thin Crust Pizza using Italian-Style Flour or all-purpose flour, and bookmark this semolina/durum recipe for later.
  • Our Perfect Pizza Blend is a good substitute for the flours in this recipe. Simply use 3 cups of the blend in place of the separate flours. The crust will puff up a bit more due to the baking powder in the blend. Want to skip the puff? Try our Perfect Pasta Blend instead. Who knew pasta flour can make great pizza crust, too?!

Directions

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1) Combine the dry ingredients, oil, and 1 cup of water, mixing and kneading everything together by hand, mixer or bread machine set on the dough cycle until you've made a soft, smooth dough. The golden-yellow dough should be be soft and supple; adjust with additional water or flour if needed. If you're kneading in a stand mixer, it should take 4 to 5 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom.

2) Set the dough aside, lightly covered with plastic wrap, and let it rise at room temperature for 60 to 90 minutes, or until it begins to look puffy. In the meantime, preheat the oven to 425°F.

3) Divide the dough into two equal portions and place each on a lightly oiled 12" pizza pan, or on parchment paper lightly spritzed with cooking spray.

4) Use your fingers to press the dough outward from the center to make a very thin, flat circle about 12" across. Due to the nature of durum and semolina, you shouldn't have too much trouble with the dough stretching and shrinking back. But if you do, just walk away and let the dough rest for 10 minutes to relax the gluten, then return to stretch it farther.

5) Top the pizzas with your favorite sauces and toppings, keeping in mind not to overload the thin crust. Bake for 12 to 15 minutes, or until hot and bubbly.

Yield: two 12" pizzas, about 16 slices total.

Reviews

1
  • star rating 01/04/2015
  • Kfikiet from KAF Community
  • Wow! Perfect recipe for my first time making pizza dough! This will now be a part of our pizza in nights!
  • star rating 10/21/2014
  • Happy Camper from Wisconsin
  • My new favorite crust as well!! I divided the last batch into two crusts and froze one after the first rise. Last weekend I took it out and let it sit at room temp most of the afternoon. In the evening I oiled the lid of my dutch oven and stretched the crust to fit. I lightly oiled the crust then topped with paper-thin tomato slices, mushrooms, shallots, bell peppers and then a light amount of Parmesan and Feta Cheese (no sauce!). I then put the Dutch Oven kettle part (the bottom) upside-down on top of the pizza and used charcoal under the lid and on top of the Dutch Oven to cook it. Yes we were camping and the campground smelled pretty good when we pulled it off! I have now made another batch and I'm dividing it into 3 so it is slightly smaller and a bit thinner. Thanks for such a great recipe!!
  • star rating 10/01/2014
  • kathichild from KAF Community
  • This pizza crust is excellent - thin, crispy and very flavorful! This may be a dumb question, but could I substitute white whole wheat for any of the APF? Thanks! That's a great question! Of course you can substitute white whole wheat for all of the all purpose flour. You can use part of all white whole wheat. Be sure to adjust for the extra protein by adding about 1 Tablespoon of water extra per cup of flour. Happy baking! Laurie@KAF
  • star rating 07/06/2014
  • Helen from Annapolis, MD
  • Best crust I have made to date. I split the dough into 4 pieces, spread the dough into 12x8 rectangular pizzas, and cooked them on steel in a 500 degrees convection oven. For sauce, I just threw a can on Muir Glen diced tomatoes and a handful of fresh herbs (parsley, oregano, basil) and some balsamic vinegar into a blender. Fresh mozzarella. Crunchy, crisp crust, browned on bottom (now THAT is an achievement!!). Sprinkle of chopped herbs. Thanks for a great crust, KA!
  • star rating 07/04/2014
  • Mary from Oswego, NY
  • My new favorite pizza crust! I made this recipe for the first time and made it using all of the flours listed. The crust is crisp and light and so flavorful! I believe that the semolina and durum flours added great texture and flavor. I make my own pizza dough once a week and this is the new family favorite. I did make it the night before as I like to use the overnight rise. It worked very well with this recipe.
1
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