A good pizza starts with the dough and this recipe is our all time favourite. To make truly great pizza at home we believe a pizza stone is a must. These days you can buy them at most grocery stores for around $20 while you are shopping for the rest of your pizza ingredients.
Best Thin Crust Pizza Dough
Prep time: 48 minutes (including resting time)
Cook time: 7 minutes
Total time: 55 minutes
Yield: 3 pizzas (around 11’ each)
2 ½ cups double zero flour (or all-purpose flour)
1 package dry active yeast
½ teaspoon sugar
1 cup warm water
1 tsp. salt
1 tablespoon olive oil
Cornmeal, for sprinkling
Stir the sugar into the warm water so that it dissolves and then sprinkle the yeast on top. Let stand for 10 minutes until bubbly.
Add flour, salt, olive oil and stir to combine. Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic. Cover with plastic wrap and let rest at room temperature for 30 minutes. Divide dough evenly into 3 pieces. If you aren’t using the dough right away, brush with oil and place each piece in a small Ziplock bag and freeze. Move from the freezer to the fridge the day before using. Take the dough out of the fridge one hour before using.
Heat a pizza stone on the bottom rack of the oven on the highest temperature for 10-15 minutes. Stretch and roll out dough on top of a baker's peel dusted with cornmeal (or a cutting board that you can lift). The cornmeal will prevent the dough from sticking. Add your favourite toppings to each pizza and cook directly on hot pizza stone for 7 minutes.