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40 Thin Crust Pizza Dough Recipe

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Delicious Thin Crust Pizza Dough Recipe especially for baking on the Fratelli Pizza Stone

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40 Thin Crust Pizza Dough Recipe

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Thin Crust Fratelli Pizza Stone Pizza Dough Recipe
(makes 8 pizzas of 25 cm diameter)

  0.5l warm water
50ml extra-virgin olive oil
   1.5 tablespoon sugar
   1.5 teaspoon salt
      1 kg bread flour
 20gr yeast

How to make pizza dough from scratch:

1) Dissolve the yeast in the warm water.  Set aside and follow the instructions below for the method you choose.

By hand – In a large mixing bowl, mix together the flour, sugar and salt.  Make a whole in the centre of the dry ingredients and pour the olive oil and yeast mixture into it.  Stir until it begins to form a ball, then turn it out onto a clean, floured surface and knead for about 4-5 minutes.

In a mixer – Using a dough hook, mix the flour, sugar and salt.  Add the liquid ingredients and mix on a low speed until the dough begins to clump around the dough hook.  Remove and knead as above.

In a dough-capable food processor – If possible, use a plastic blade.  Place the flour, sugar and salt in the bowl of the food processor and mix briefly.  Slowly add the liquid ingredients and process the mixture low and slow for about 2-3 minutes, just until the dough begins to form a ball.  Remove and knead as above.

In a bread machine – set the machine for dough and follow the manufacturer’s instructions and pick up the pizza dough recipe directions where the bread maker stops.

Whichever method you chose, your pizza dough should be like a smooth, elastic ball.

2) Lightly oil the dough (in the form of a ball) and the inside of a large glass bowl.  Place the dough in the bowl, cover it and let it rise in a warm place for about an hour until it doubles in size.  For better crust, punch down the dough, reshape into a ball and let it rise again.  You can refrigerate (for no more than 3-4 days) or freeze the dough (for up to 2 months) at this point.

3) Divide the dough into eight (8) equal portions.  Roll each portion into a ball, then, working on a lightly floured surface, stretch the dough and work it with your fingers or a rolling pin to form a circle of 25 cm diameter.  The outer edge of the circle should be little thicker than the body, forming a rim.  Using jerking motions, place the dough on the floured wooden peel.  Add tomato sauce and toppings.

4) Transfer the pizza onto the pre-heated Fratelli pizza stone.  Bake on the stone for 7-10 minutes until the crust is golden brown and the cheese has melted or perhaps for a little longer if your oven does not reach high temperatures.

5) Remove the baked pizza using the wooden peel and cut into slices and serve.  Bon appetite!

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