In order to get good thin crust pizza dough (or California thin crust) you'll need to use a high-gluten (high-protein) flour (at least 12% protein). This is very important! The high-protein flour is what gives thin crust pizza dough it's crackery crispiness.
This recipe will give you a nice, thin pizza crust. Be sure and plan ahead though as this recipe requires you let the dough rise in the refrigerator for 24 hours.
Makes 2 Medium Pizzas
1 package active dry yeast 1/2 cup warm water (about 100 degrees) 1 tablespoon vegetable oil 1 teaspoon sugar 3 1/4 cups high-gluten (high-protein) flour 3/4 salt
Preheat oven to 500 degrees.
In a large mixer, like a Kitchen Aid, mix water, yeast, vegetable oil and sugar. Use the dough hook on the mixer and stir on low speed until mixture is well combined. Then slowly add the flour and salt and continue mixing until the dough forms a ball.
Place the ball of dough into a large resealable bag or a large bowl tightly covered with plastic wrap. Refrigerate the dough for 24 hours (this is a very important step!).
After 24 hours, remove the dough from the fridge and let it stand until room temperature.
Divide dough into 2 sections (refrigerate one of it not making both pizzas). Roll dough into very thin circles, making sure to dust generously with flour as you turn it. Use a fork to poke holes several times in the pizza dough.
If you wish to cook the pizza directly on a pizza stone (not using a pan), then you can place the dough then fold the edge over 1-inch all the way around and pinch it up to form a raised rim.
Add your favorite pizza sauce and toppings and place on bottom rack of oven for 10-15 minutes (you might give a turn half way through to make sure it cooks evenly).
Tip: To get ultra thin crust pizza dough, run strips of the dough through a pasta roller and line it up on an oiled pizza pan. Remember to poke the dough with a fork.
Thanks so much for sharing your recipe for thin crust pizza dough.