Thin crust pizza dough recipe

New-York-Style-Pizza-Dough-Recipe-24
Recipe for thin crust pizza dough recipe. This is a part whole wheat dough. Recipe with step by step pictures.

When I first came across this recipe in ATK, I immediately tried it and has been a regular at our home. Its a very simple recipe and comes good every single time. I have adapted the recipe over the years to suit my Indian kitchen. The secret of the dough is that it needs to rest in the refrigerator for at-least a day for the flavours to develop. The dough stays good in the refrigerator for upto 3 days. Here is how to do it.

Here is a list of ingredients that you can buy online for this recipe.
Active dry yeast – Click here to buy Active dry yeast ( I store the yeast in the freezer so it stays fresh for a long time – It stays good in the freezer for upto a year)
Dried oregano – Click here to buy dried oregano in amazon
Dried chilli flakes – Click here to buy Dried chilli flakes in amazon
Parchment paper – Click here to buy Parchment paper in amazon
Pizza Stone (Optional) – Click here to buy Pizza Stone in amazon
For the dough
We will be making the pizza dough using ice water. Ice water will retard the growth of the yeast and since the dough will be refrigerated, the dough will mature slowly and will develop a lot of flavour. This is one of the best methods of making the dough. Measure the ice water and add it to a bowl. It is ok if a couple of ice cubes gets added. Measure the water till the cup is overflowing.
Note: Using ice water is key for making the pizza as the yeast will develop slowly in the refrigerator. We have used very little yeast for this recipe. Fermenting for a long time is essential. It means that more flavor and better crust as the gluten in the flour gets rested well.
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Add in the sugar and the yeast. Use measuring spoons to measure the ingredients.
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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.
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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.
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After 20 minutes of rest, add the salt to the dough. I have used unrefined sea salt today. Table salt will also work well for this recipe.
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Knead the dough for a good 3-4 minutes by hand. Do NOT add in extra flour while kneading. Adding extra flour will make the dough very hard.
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The dough will come together after the brief kneading.
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Add in the oil to the dough and transfer the prepared dough to a bowl.
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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.
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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.
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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.
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The dough is ready after two hours.
Note: Preheat the oven at this stage. Preheat the oven to 220 C for 20 minutes.
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Take a parchment paper and sprinkle with flour. Place the dough ball on the parchment paper and start spreading the dough into a circle. Note: I like to use a parchment paper to bake the pizza as the dough gets easier to handle and does not stick.
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Gently pull the sides of the dough to form a circle.
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Try to keep the ends little thick and gently work with the dough so the dough does not tear.
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Measure the dough to 12 inches. Stop spreading the dough when the desired measurement is reached. Apply the tomato sauce on the dough. Recipe for tomato sauce given below. Do not use a lot of sauce as the pizza will become soggy.
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Sprinkle the cheese.
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I like to bake the pizza on a preheated pizza stone. If you do not have a pizza stone, an old iron dosa pan also will work. Else you can place the pizza dough on a baking sheet.
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Slide the pizza on the baking stone. (I transfer the pizza dough onto a plate and slide it onto the stone.). Bake the pizza for 12 minutes.
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Pizza is ready.
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This dough produces an amazing brown crust.
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Recipe for Tomato Sauce:
Cut the tomato into half and de-seed the tomatoes.
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Grind the tomatoes to a puree.
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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.
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New-York-Style-Pizza-Dough-Recipe-1

Thin crust pizza dough recipe

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

  • Total Time: 24 hours 25 mins
  • Yield: Two 12 inch pizza 1x

Ingredients

Scale

For the pizza

  • 1 1/3 cups ice water
  • 1/2 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
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper powder
  • 1/2 teaspoon red chilli flakes
  • 1/2 teaspoon salt
  • 1 teaspoon soy sauce
  • 1/2 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.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 24 hours
  • Cook Time: 25 mins
  • Category: Main
  • Cuisine: Italian

 

5 thoughts on “Thin crust pizza dough recipe”

  1. Hi, going to try it cold fermenting method. Wanted to know if you have made cold fermented bread. My bread smells yeasty. Wondering cold fermenting will solve the issue. Thanks






  2. Hi, I’m not an expert but I’m pretty sure that you cannot proof active dry yeast in ice cold water. The reason the original ATK recipe can use ice water is because they use fast rising yeast and that type of yeast doesn’t need to be proofed. Also, I believe you let the water/sugar/yeast mixture sit for 5-10 minutes to proof and you look for it to bubble to be sure your yeast is alive and works and then you add it to your flour, etc. I am too impatient to do these steps which is why I always use a rapid rise yeast.

  3. Hi Suguna akka
    I love all your recipes … Anything i want to cook I’ll directly check only your website… I tried brownie, custard biscuits, sponge cake and many more south Indian recipes from yours and everything came out well … Please add more baking recipes…
    Now coming to pizza, i used the exact measurements but my dough became very sticky and looks like has more water… I have kept it in fridge for now like you mentioned…. Kindly help to rectify the consistency as an planning to make the pizza tomorrow..

    Thanks,
    Surya

    1. You should be ok Surya. tomorrow while making pizza, Roll the pizza on a parchment paper and bake the pizza on the parchment so the dough doesnt stick.
      Tomorrow, if the dough is very sticky, sprinkle little flour while rolling.
      Thanks for your comments.

      1. Thanks suguna akka for your reply….pizza came out well and everyone in my family liked it 🙂 i applied little oil in my hands while handling the dough…
        Keep up the good work… Your site is a savior for people like me…
        Thanks again…
        Surya






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