This easy pizza crust recipe makes 4 thin pizza crusts. Crunchy outside, chewy inside – this crust is a definite crowd pleaser 🙂 Don’t let the length of this recipe fool you. The steps are super simple and it is a cinch to make!
Every Friday night is pizza and wine night at our house. Wine because, duh, it’s Friday and my husband and I like to celebrate another *successful* week. And in my opinion, nothing goes better with wine than pizza. We used to order pizza from a local pizzeria because I was usually too tired to cook after a busy week of activities with the kids. (I know that you all can appreciate what I’m talking about!) But we usually felt “meh” after eating takeout pizza. Although we couldn’t put our finger on it, we knew something about those pizzas weighed our bellies down like rocks. And that’s the last way you want to feel when you have an open bottle of wine and a long Netflix queue waiting for you. We could’ve picked another “Friday Night” dinner tradition, but nothing seemed celebratory enough. And honestly, there isn’t anything else I could eat every single Friday night and not tire of it. So I decided to make my own pizza. I would have control over exactly what was going in and on it that way. And I could let my creative juices flow! (That’s the cooking nerd in me getting all excited 🙂
I worked through various pizza dough recipes for a few months, tweaking things here and there before I was able to come up with a recipe that we loved. Because we eat this recipe every single week, I opted to make a thin crust pizza. (I do adore a thick pizza crust though, and have a Chicago Deep Dish Pizza recipe you are going to love!) So after months of so-called “pizza crust trials,” I landed on this recipe. It’s delicious. It’s easy. It makes four – yep, count them – four pizza crusts. I put three of them in my freezer so we have a month’s worth of Friday Night Pizzas ready to go. That’s what I mean when I say “dinner, done!” Simply pull out a pizza crust on a busy Friday afternoon, throw on some toppings and into the oven it goes. What could be simpler?
This easy pizza dough recipe calls for just 3 ingredients. Italian style “00” flour, Saf-instant yeast, and olive oil. You can use regular unbleached all-purpose flour here but I find that the texture of the dough cooks up crispier if you use Antimo Caputo Chef’s “00” flour. I make my pizza dough by hand using a Ateco bowl scraper, but you could easily make it using a stand mixer as well. Either way, it’s very simple. I’m able to knock out a batch of dough (aside from resting time) during the time it takes my kids to eat lunch (which is lightening fast when there are arts & crafts, toys and books waiting for them!).
One thing to remember when you are ready to roll out your dough is to let it come to room temperature before you start. The dough will be more pliable and easier to handle this way. If you get started and the dough seems like it doesn’t want to stretch for you, let it rest for about five minutes and then try again. I’m usually able to stretch it enough to cover a regular sized sheet pan. (We like square pizzas!) Another trick for ensuring the crust crisps up nicely is to pre-bake an un-topped crust on the bottom rack of your oven for 5 minutes. Then, after topping it, finish baking it on the top rack of your oven so that the cheese gets nice and melty. This is the way I make my pizzas and we get a crispy, chewy crust and perfectly charred toppings every single time.
Our go-to pizza toppings are traditional – sausage, pepperoni, onions, pepper and olives. But I’ve been experimenting lately with different versions – buffalo chicken and a pulled pork version – that I hope to perfect and share on the blog soon! I hope you enjoy this recipe – and if you try it, I’d love to see your pictures on Instagram #crackersandcabernet 🙂