Recipe Thin Crust Pizza Dough

[Barriehie]

TastyReuben hooked me up with a thin crust pizza dough recipe at this site. I halved it and made some hydration changes such that it yields a nice sized pizza for one, right about 12".

Ingredients

• 185 g AP flour
• 1/2 Tbsp oil
• 1/2 tsp baking powder
• 1/2 tsp salt
• 124 g water
• 24 g of sourdough starter at 200% hydration

Method
Mix everything together until well incorporated. This is a low hydration dough so it shouldn't be very sticky. I mix it up around lunchtime and let it sit, covered, for at least 4 hours before rolling it out.

To use heat your oven up to 450°F/232°C and if you've got a stone or pan let it keep heating an additional 30 minutes. Roll out your dough to around 1/8th inch thick, 3 mm. I did this between oiled sheets of parchment paper. Dock it with a fork and bake for 5 minutes.

Now it's ready for toppings.

 

[Z-Cook]

How was the pizza?

 

[Barriehie]

How was the pizza?

It was good! The dough part was crunchy/snappy and a bit chewy, perfect for a thin crust but then again I've no idea the last time I ordered a thin crust from a reputable outfit!

Here's a side shot...

I'll make I again except let it sit in the fridge overnight for the sourdough flavor to develop.

(Probably mix in some Italian Seasoning when MypinchofItaly breaks loose her recipe...)