Thin crust pizza dough recipe
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Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: Two 12 inch pizza
 
Recipe for thin crust pizza dough recipe. This is a part whole wheat dough. Recipe with step by step pictures. Measurements - Standard measuring cups used 1 cup = approx 240 ml 1 tablespoon = 15ml 1 teaspoon = 5 ml
Ingredients
For the pizza
  • 1⅓ cups ice water
  • ½ teaspoon active dry yeast
  • 2 tablespoon sugar
  • 375 grams maida (all purpose flour)
  • 75 grams atta (whole wheat flour)
  • 1.5 teaspoon salt
  • 1 tablespoon any vegetable oil
For the tomato sauce
  • 4 tomatoes, de-seeded
  • 3 cloves garlic, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper powder
  • ½ teaspoon red chilli flakes
  • ½ teaspoon salt
  • 1 teaspoon soy sauce
  • ½ teaspoon plain vinegar
Other ingredients
  • 200 grams mozzarella cheese
  • Toppings of your choice
Instructions
For the pizza
  1. Measure the ice water and add it to a bowl. It is ok if a couple of ice cubes gets added. Add in the sugar and the yeast. Let the yeast sugar mixture dissolve. Weigh the flour – both maida (all purpose flour) and atta (whole wheat flour) and add it to the bowl. Mix well. No need to knead now. Just mix the flour and water to form a cohesive dough. Set aside to rest for 20 minutes.
  2. After 20 minutes of rest, add the salt to the dough. Knead the dough for a good 3-4 minutes by hand. The dough will come together after the brief kneading. Add in the oil to the dough and transfer the prepared dough to a bowl. Cover the bowl with a plastic wrap and refrigerate the dough over-nite. The dough can be refrigerated for up to three days. Remove the dough when ready to bake.
  3. Place the dough on a work surface and cut the dough into two pieces. This dough will make two 12 inch pizzas. If your oven is small, cut the dough into 3 or 4 pieces accordingly. If you want to make individual pizzas, then cut the dough into 3 or 4 balls accordingly. Briefly knead the dough for a few seconds. Make balls and place the balls of dough on floured baking sheet / plate. Let the dough thaw for atleast TWO HOURS.
  4. Preheat the oven at this stage. Preheat the oven to 220 C for 20 minutes.
  5. Take a parchment paper and sprinkle with flour. Place the dough ball on the parchment paper and start spreading the dough into a circle. Try to keep the ends little thick and gently work with the dough so the dough does not tear. Measure the dough to 12 inches. Stop spreading the dough when the desired measurement is reached. Apply the tomato sauce on the dough. Sprinkle the cheese. Slide the pizza on the baking stone. Bake the pizza for 12 minutes at 220C. Pizza is ready.
For the tomato sauce
  1. Cut the tomato into half and de-seed the tomatoes. Grind the tomatoes to a puree.
  2. Transfer the puree to a bowl and add in the minced garlic, oregano, salt, black pepper, red chilli flakes, soy sauce and plain vinegar. Mix well. Tomato sauce is ready. Make the sauce atleast two hours before making the pizza so the flavours in the sauce mature.
Recipe by Kannamma Cooks at https://www.kannammacooks.com/thin-crust-pizza-dough-recipe/