Let’s start our pizza crust by dissolving 1 1/2 teaspoons of dry active yeast in 1 cup of lukewarm water.
Next mix in 1 tablespoon of olive oil…
1 1/2 teaspoons of sea salt…
3 cloves of minced garlic…
I’m a big fan of garlic, but if this is too much garlic for you go ahead and mince just 2 cloves!
And 2 cups of all purpose flour.
Your dough will be sticky, so go ahead and slowly knead in 1/4 cup of flour until your dough is nice and smooth.
To keep the mess more contained I will knead my dough in the same bowl I mixed the ingredients in, instead of kneading my dough on a floured counter top.
Spray a little cooking oil on the inside of your bowl and let your dough rise for about an 1 1/2 hours.
Covering your dough with a clean dish towel and popping it into a warm oven will help speed this process up!
When your dough has doubled in size, punch it down, then divide it into two.
Preheat your oven to 500 degrees and rub a little olive oil on your pizza pans.
I bought these particular pans at the grocery store. Nothing fancy, and they work great!
Gently stretch and pull your dough with your hands until it has filled your pan…
I skipped the red sauce this time and topped my pizza’s with a handful of shredded mozzarella, a handful of shredded parmesan…
And some thinly sliced asparagus and salami.
If your not a fan of asparagus…
I topped my other pizza with thinly sliced mushrooms, back olives, and dinosaur kale! I also drizzled a little more olive oil on top of each pizza.
Try and keep your toppings thinly sliced when making a thin crust pizza. Your pizza will only need 10-12 minutes in your super hot 500 degree oven to achieve…
Crispy pizza perfection!
Served with a pretty side salad, and a glass of wine, this thin crust pizza is my new favorite meal!
- makes 2 pizza crust
- 1 1/2 teaspoon dry active yeast
- 1 tablespoon olive oil
- 1 1/2 teaspoon sea salt
- 3 cloves minced garlic
- 2 1/4 cups all purpose flour