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Homemade Thin Crust Pizza Recipe

If you’re a fan of a thinner crust then you will absolutely love this easy to prepare Italian homemade pizza crust recipe. Thin crust pizza is innately Italian, and most people who think of thin-crust pizza think of New York style or Neopolitano. This is the pizza that is thin in the center with a thick fluffy crust around the outside. When I think of thin crust, I think of mid-west style pizza which is thin all the way around and may or may not have a little bit of a crust around the outside. Ingredients for this recipe: • 2 1/4 cup warm water (115° to 118°) 510g • 2 teaspoons sugar 8g • 2 teaspoons active yeast 7g • 3 1/3 cup 00 flour 600g • 1 cup semolina flour 150g • 1/4 teaspoon sea salt 1g • pizza sauce • shredded mozzarella • sliced mozzarella • fresh basil leaves • dry oregano Serves 12 Prep Time: 5 minutes Cook Time: 10 minutes Proof Time: 60 minutes Procedures: 1. Add a pizza stone to your oven and preheat to 500°. 2. Add the water, sugar, and yeast to the bowl of a stand mixer and whisk until completely combined, and let sit for 5-7 minutes until a raft forms on top. 3. Next, add the flour, semolina, and salt to the bowl and knead the dough with the hook attachment on low to medium speed for 10 minutes. 4. Cover the dough and keep it in a warm place for 45 minutes or until doubled in size. 5. Punch the dough down and transfer to a clean surface and divide into 3 dough balls. 6. Lightly knead for 1 minute and form into a ball. Cover with a towel and let sit for 15 minutes. 7. When ready to cook, stretch out a dough ball until it is about 12” to 15” in diameter. Transfer the rolled-out dough to a pizza peel or cutting board dusted with cornmeal. 8. Add on desired toppings and slide onto the preheated pizza stone and bake in the oven at 500° for 7 to 10 minutes. After 3-4 minutes rotated the pizza 180°. Chef Notes: Make-Ahead: Pizza is usually meant to be eaten right when it comes out of the oven. If you want to make it ahead of time, you can make the dough up to 1 day before and keep it in the refrigerator. How to Reheat: Place your cooked pizza on a preheated pizza stone at 350° and bake for 2-4 minutes or until hot. You can also heat in the microwave until hot. How to Store: Place the dough balls covered and in the refrigerator for up to 2 days. You can freeze them covered for up to 1 month. Thaw the dough ball in the refrigerator for 1 day before using. If you have already cooked your pizza, it will last up to 3 days covered in the refrigerator. Cooked pizzas do not freeze that well. If you cannot find 00 flour, then substitute with bread flour. If you don’t have bread flour you can use all-purpose flour, but you will need to decrease the amount of water by 5%. You can absolutely make this recipe by hand, just use a regular bowl and whisk to active the yeast then mix everything by hand. If you only have instant yeast, you can forgo the procedure of waiting for the raft to form. The pizza stone needs to be preheated for about 30 minutes total.