Thin Crust Pizza Dough
Erin Hungsberg's essential thin crust pizza dough … enough said. Make it, eat it, repeat it.
- Yield: 3 dough balls
- Prep Time: 48 hr
(Suggestion - start at 4pm and make dough at 10am the following day.)
- Whisk water and Caputo Lievito Dry Yeast vigorously for 30 seconds.
- Add Caputo "00" Chef's Flour and stir well with a rubber spatula to combine.
- Cover tightly with plastic wrap and let sit at room temperature for 18 hours.
- Refrigerate for 30 minutes to cool slightly before using.
- Whisk warm water and Caputo Lievito Dry Yeast vigorously for 30 seconds.
- Combine the Caputo "00" Chef's Flour, Caputo Semola, and malt in the bowl of a stand mixer fitted with a dough hook. With the mixer running on the lowest speed, pour in most of the ice water, reserving about 2 tablespoons, followed by the yeast-water mixture.
- Pour the reserved water into the yeast bowl, swirl, and add to the mixer. Mix for about 15 seconds, stop, and add the dough starter.
- Continue to mix the dough at the lowest speed for about 1 minute, until most of the dough comes together around the hook.
- Add the salt and mix for about 3 more minutes.
- Transfer the dough to an unfloured work surface.
- Knead by hand for 2-3 minutes, until smooth.
- Cover the dough with a damp dishtowel and rest at room temperature for 20 minutes.
- Weigh and portion the dough into 3 equal 10 ounce portions (14” thin crust pizza = 10-ounce dough).
- Form the dough into taught round balls and set on a half-sheet pan.
- Wrap the pan airtight with a double layer of plastic wrap, sealing well under the pan.
- Refrigerate the pan in a level spot for 24-48 hours.
Note: Once your dough is done, follow our Thin Crust Pizza Recipe for instructions on stretching, topping, and baking your pizza!