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Thin Crust Dough by

Ingredients

9.5 ounces bread flour (about 2 cups), divided
1 teaspoon sugar
2 packages dry yeast (about 4 1/2 teaspoons)
1 1/2 cups warm water (100 to 110), divided
9 ounces all-purpose flour (about 2 cups), divided $$
3/4 teaspoon salt
1 teaspoon olive oil $
Cooking spray $

Instructions

1. To prepare dough, weigh or lightly spoon bread flour into dry measuring cups; level with a knife. Combine 4.75 ounces (about 1 cup) bread flour, sugar, yeast, and 1 cup warm water in a bowl; let stand 15 minutes.
2. Weigh or lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine 7.5 ounces (1 2/3 cups) all-purpose flour, remaining 4.75 ounces (about 1 cup) bread flour, and 3/4 teaspoon salt in a large bowl; make a well in center of mixture. Add yeast mixture, 1/2 cup warm water, and 1 teaspoon oil to flour mixture; stir well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; divide dough into 8 equal portions. Cover and let rest 20 minutes.
4. Preheat oven to 450.
5. Working with 1 dough portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portions.
6. Top each crust with your toppings of choice. Bake at 450 for 12 minutes or until crusts are lightly browned.

Servings: 8

Serving Size: 1 pie

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